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Healthy Chai Ginger Bread
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Vegan Chai Ginger Bread

This vegan ginger bread loaf is spiced with chai flavors from cinnamon, allspice and nutmeg and has a sweet chai glaze on top for breakfast or dessert.
Course Breakfast, Brunch, Dessert
Keyword baked, bread, breakfast, cake, chai, dairy-free, fall recipe, ginger, kid-friendly, vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

BREAD:

  • 3 cups organic all-purpose flour
  • 1 cup organic brown sugar
  • 2 tsps baking powder
  • 2 flax 'eggs' (2 Tbsps flaxseed meal + 6 Tbsps water)
  • 1 ½ Tbsps ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon sea salt
  • 3 Tbsps molasses
  • 1 ½ cups Oat milk, homemade or store-bought (You can use your fave plant-based milk;See Notes!)
  • 2 tsps golden syrup (See Notes!)
  • 4 Tbsps vegan butter, melted

CHAI GALZE:

  • 2 cups organic powdered sugar
  • 1 teaspoon chai spice mix (See Notes!)
  • 1-2 Tbsps Oat milk

Instructions

TO MAKE THE BREAD:

  • Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
  • In a small bowl, mix together the flaxseed meal and water and let sit for 5 minutes until the mixture thickens and becomes "paste-like".
  • In a large bowl, combine the molasses, melted vegan butter, golden syrup, flax 'eggs', and milk, whisking them together until well combined.
  • Next, stir in both flours, baking powder, organic brown sugar, ginger, cinnamon, allspice, and sea salt and mix until well incorporated! **NOTE: DO NOT OVER-MIX!**
  • Pour batter in the prepared loaf pan (evenly spreading it out).
  • Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. **NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.**
  • Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.

TO MAKE THE CHAI GLAZE:

  • In a bowl, whisk together the powdered sugar, chai spice mix, and milk, until smooth and the glaze is thick enough, but slowly slides off whisk when lifted. NOTE: If too thick, add 1 tablespoon of milk; if too thin, add 1-2 Tbsps more of the powdered sugar.
  • Once cooled, drizzle the glaze atop bread, slice and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
  • GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
  • CHAI SPICE MIX: 2 Tbsps cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon allspice, 1 teaspoon cardamom, ½ teaspoon ground cloves.
  • SWEETENER: If you choose to opt out of brown sugar, you can always substitute with coconut sugar, Agave, or pure maple syrup instead. For liquid sweeteners, just adjust the amount of milk used by reducing it by 2 Tbsps to start.
  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Oat milk when using store-bought is the Forager Project. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), flax milk, etc.