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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
Cook Time40 minutes
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 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