Gingerbread Loaf

Hey Marguerite, we're sad to hear this! In case you use cup measurements, it can help to ensure that the sugar isn't too packed in the cup, but rather, gently spooned into the measuring cup and levelled. This can help avoid too much sugar being added ✨

Hey Luiza, you can use pumpkin spice mix instead if you'd like! It tends to have a more intense flavour than cinnamon, so we imagine around 1-2 teaspoons should be enough.

We indeed also recommend using soy or pea milk for this recipe, as the protein in these milks is what allows the milk to curdle to create vegan buttermilk, though it should still work out okay if you have another milk on hand ☺️

Thanks! You mean 1-2teaspoons to replace ALL the spices in your recipe ?

Hey Luiza, you bet! In place of all the the spices (ginger, cinnamon, cloves, nutmeg). Be sure to still add the baking powder and salt for leavening. You could also give the batter a taste and adjust before baking if needed 🤗

Aww we're so honoured to hear, Alexandria! It would definitely be a seasonal staple in our dream coffee shop too 😜

Hi Ambra, I'm sorry to hear that your loaf didn't turn out as expected – that can be really frustrating. It does sound like the smaller mold and the additional baking time could be the culprits behind the density issue. When using a smaller mold, you might want to consider lowering the oven temperature slightly. This can help to cook the loaf evenly without over-drying it. However, it's important to remember that baking is a bit of a science, and even small changes can have a big impact on the outcome. Our recipe is tested with the loaf size we suggested, so sticking closer to those dimensions usually gives the best results. Happy baking! 😊

Thanks for this suggestions, u r so cute 🥰

Hey there, Malou, the molasses helps give the loaf the classic gingerbread taste and colour, but perhaps dark corn syrup or maple or agave syrup could used for a tasty twist. Let us know if you experiment with it 😊

Hi all! I tried using maple syrup instead of molasses (have the same issue as you, Malou, can’t find it anywhere here in Austria) - the batter definitely looked a lot lighter than on the pictures but I liked the taste nonetheless 😊

Thanks for the insight, Johanna! 🙌

You can use black treacle if that's what's sold in your country.

I used a good quality brown sugar to replace the white sugar and molasses and it turned out really well. Same color as in the photos.

Hey Stephanie, we haven't tried but imagine you could. Depending on the size of your muffin tin just be sure to keep a closer eye on the batter and adjust the baking time accordingly. It won't need as long to cook. You'll know it's done when the top is set and a toothpick inserted into the centre comes out clean. Let us know if you test it out 🤗

Hi Rosa, we haven't tried it but a neutral-flavoured oil, such as vegetable oil, makes a good substitute for applesauce usually. You could also try another fruit like mashed bananas if you don't mind a mild banana taste. We hope you love the Vegan Gingerbread Loaf if you're able to give it a try 🤗

not really - the two have very different consistency’s

Hey Sonja, we haven't tried so can't say with certainty. They're indeed pretty different! We hope you enjoy the Gingerbread Loaf if you're able to give it a try 😊