Vegan Gingerbread Loaf with Whipped Buttercream Icing

Preheat the oven to 350°F (175°C) and grease a loaf pan, then set it aside. In a mixing bowl, combine the non-dairy milk, coconut sugar, pumpkin puree, roasted and salted almond butter, olive oil, date molasses, and a splash of vanilla extract. Mix well until all wet ingredients are combined. In a separate bowl, add the oat flour, almond flour, a pinch of baking powder, and pinches of sea salt, cinnamon, nutmeg, and ginger. Mix the dry ingredients thoroughly until well combined. Add the wet mixture to the dry ingredients and stir until a thick, smooth batter forms. Transfer the batter to the prepared loaf pan and bake for 45-50 minutes. Let the loaf cool completely before icing. For the whipped vegan buttercream icing, beat 1 cup softened vegan butter, 2 cups powdered sugar, 2 tablespoons oat milk, and a pinch of vanilla with a hand mixer on high until smooth and fluffy. Once the loaf is baked and cooled, layer the icing on top. Place the iced loaf in the fridge to set before slicing.