Small-batch Gingerbread Loaf Cake

I want you to experience the smell of gingerbread baking this weekend so if you don’t want to deal with cookies, rolling and cutting and all that, make my decadent gingerbread loaf cake 🎄

One of my absolute fave easy recipes, super soft but not too sweet, just right. Tis the season for gratuitous baking.⁣

Here’s a link to the junior loaf pans that I like to use. They’re the cutest and perfect for gifting too, but you can also bake this recipe as muffins.

Let me know if you give this a try!

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5 from 1 vote

Small-batch Gingerbread Loaf Cake

Here's a mini gingerbread loaf cake, feel free to double for a full sized loaf.

Prep Time10 minutes mins

Cook Time40 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: cake loaf, easy recipes, gingerbread, gluten-free, holiday baking, holidays, loaf, loaf cake, low sugar, plant-based, small-batch, vegan

Servings: 8 small slices

Calories: 116kcal

Equipment

• Junior loaf pan

Ingredients

• 1 egg sub flax egg + 1/4 tsp baking soda, or use an egg replacer, I like @bobsredmill⁣
• 1/2 cup applesauce (120 g⁣) sub mashed banana or pumpkin puree
• 2 tbsp molasses (42 g)⁣ sub honey or maple syrup
• 1/2 cup flour, gf all purpose if desired (60 g) I use oat flour
• 1/2 cup almond flour (56 g⁣) or more flour but also add 1 tbsp oil for richness
• 1 tsp baking powder⁣
• 1 tsp each of cinnamon, ginger, vanilla⁣
• 1/8 tsp each ground cloves and nutmeg
• 3 tbsp store-bought frosting (30 g)

Instructions

• Preheat oven to 350F and grease a half size loaf pan (or regular muffin pan).
• Mix egg, applesauce, molasses until smooth.⁣
• Whisk together flour, almond flour, baking powder, baking soda, spices, pinch salt.⁣
• Combine the two via folding, do not overmix. The batter should be spreadable like cake batter, if it's too thick then add 1 tbsp water/milk and mix again. Pour into your pan.⁣
• Bake 40 minutes until knife comes out clean (20-23 min for muffins). ⁣
• Spread frosting on the cooled loaf cake, slice and enjoy!

Notes

• Here’s a link to the junior loaf pans that I like to use.
• To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
• Reduce baking time to 20-23 minutes if making muffins / cupcakes out of this recipe.
   

Nutrition

Serving: 1 slice | Calories: 116kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 72mg | Potassium: 103mg | Fiber: 1g | Sugar: 8g | Vitamin A: 38IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1mg