By Devi Poojari
December 12, 2025
Baking and holiday season go hand-in-hand; and what better way to make the most of leisurely winter evenings than to bake a spice-scented gingerbread loaf that is dairy-free and delicious. With a moist crumb and the decadence of any festive cake, this delicious loaf is perfect to pair with a hot beverage or warm cocktail.
160 ml vegetable oil 160 ml maple syrup 80 grams dark brown sugar 160 ml jaggery syrup ¼ cup pitted dates, chopped 2-inch piece grated ginger 1 pinch clove powder 2 teaspoons cinnamon powder 2 teaspoons dry ginger powder 1 teaspoon allspice powder ¼ teaspoon black pepper powder ¼ teaspoon salt 1 cup coconut milk 2 + ¼ cup all-purpose flour 1 teaspoon baking soda 2 teaspoons apple cider vinegar
Preheat the oven to 170°C while lining a loaf tin with parchment paper.
Add the oil, maple and jaggery syrup to a saucepan before adding the brown sugar, chopped dates and grated ginger.
Warm up the mixture before adding in the spice powders and salt.
Add the coconut milk to incorporate into the warm mixture by stirring gently before gradually whisking in the flour.
Dissolve the baking soda in a tablespoon of water and vinegar before stirring it into the batter as it fizzes.
Pour the batter into the lined loaf tin and bake for 50-55 minutes; cool on a baking rack before slicing and serving.