Small-batch Gingerbread Loaf Cake

5 from 1 vote

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

Prep Time10

Cook Time40

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: small slices

Calories: 116kcal

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)

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!

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.