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5 from 3 votes

Small-batch Gingerbread Snack Cake

Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast, Dessert, Snack
Keyword: easy recipes, gingerbread, gluten-free, holiday baking, holidays, loaf cake, low sugar, plant-based, small-batch, snack cake, vegan, vegan-friendly
Servings: 8 pieces
Calories: 109kcal

Ingredients

  • 1 egg beaten (sub egg replacer, Bob's red mill makes a good one)
  • 1/2 cup applesauce (120 g) sub mashed banana
  • 2 tbsp molasses (42 g)
  • 2 tbsp sugar (24 g) coconut/brown sugar works best
  • 1/2 cup almond flour (60 g)
  • 1/2 cup oat or all purpose flour (60 g) gf all purpose if desired
  • 1 tsp baking powder
  • 1 tsp each of cinnamon, ginger, vanilla
  • 1/8 tsp each of ground cloves and nutmeg

Instructions

  • Preheat oven to 350F and line a standard loaf pan with parchment (or grease 6-8 cavities of a muffin pan).
  • Mix egg/replacer, applesauce, molasses, sugar, vanilla until smooth.⁣
  • Whisk together flour, almond flour, baking powder, baking soda, spices, pinch of salt.⁣
  • Combine the two via folding, do not overmix. Pour into your pan.⁣
  • Bake 30-35 minutes until knife comes out clean (20 min for muffins). ⁣
  • I used store bough frosting and drizzle of molasses after the cake fully cooled.
  • Enjoy!

Nutrition

Calories: 109kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 101mg | Fiber: 1g | Sugar: 8g | Vitamin A: 34IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1mg