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!
Small-batch Gingerbread Loaf Cake
Here's a mini gingerbread loaf cake, feel free to double for a full sized loaf.
Servings: 8 small slices
Calories: 116kcal
Equipment
- Junior loaf pan
Ingredients
- 1 egg or use egg replacer, I like @bobsredmill
- 1/2 cup applesauce (120 g)
- 2 tbsp molasses (42 g)
- 1/2 cup almond flour (56 g)
- 1/2 cup oat or all purpose flour (60 g )
- 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. Pour into your pan.
- Bake 40 minutes until knife comes out clean (20 min for muffins).
- Spread frosting on the cooled loaf cake, slice and enjoy!
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