Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
3
votes
Small-batch Gingerbread Snack Cake
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
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:
109
kcal
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:
109
kcal
|
Carbohydrates:
16
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.2
g
|
Trans Fat:
0.003
g
|
Cholesterol:
20
mg
|
Sodium:
63
mg
|
Potassium:
101
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
34
IU
|
Vitamin C:
0.2
mg
|
Calcium:
60
mg
|
Iron:
1
mg