Gluten & Dairy Free Gingerbread Loaf Cake
on Dec 08, 2020
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It’s gingerbread season and I am pumped!! I love gingerbread so so much – the spices the molasses, it’s all just wonderful. This loaf is awesome because the only sugar in the cake part is from molasses. I like to use blackstrap molasses which is an unrefined molasses that touts some awesome nutrients. After a google search I even found that some people take a tablespoon of molasses as a daily vitamin! It contains iron, calcium, magnesium, vitamin B6 and selenium – all super awesome and needed nutrients your body needs. Compare that to refined white sugar in most baked goods that has zero nutritional content and it makes you feel really good about this gingerbread loaf! Now of course I had to top this loaf with some delicious frosting so I went with a clean brand you can find at a lot of grocery stores now called Miss Jone’s. You can also find and use Simple Mills frosting, they are both similar in that they are dairy free, use high quality ingredients like organic powdered sugar and less refined oils, and still taste amazing. You can also make this loaf without any frosting and it could be more of a breakfast loaf as it isn’t super sweet alone! Make this loaf for yourself or make it to give to a friend that needs a little holiday cheer!
It slices so well!
You can never have to many Gingerbread recipes, so we linked all our other favorites:
Paleo Gingerbread Pecan Magic Bars
Gingerbread Mixed Berry Trifle {Paleo}
Paleo Gingerbread Banana Bread
Gingerbread Blondies w/ Almond Molasses Swirl
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Gluten & Dairy Free Gingerbread Loaf Cake
Ingredients
Scale
- 2 cups almond flour
- ½ cup arrowroot flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- ½ tsp ground cloves
- pinch of salt
- ½ cup molasses
- ½ cup ghee, melted
- 4 eggs
- 2 teaspoons vanilla extract
- Vanilla frosting*
Instructions
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
- Combine all the ingredients (except frosting) in a medium bowl and stir to combine evenly. Pour into the prepared pan.
- Bake for 35 minutes or until a toothpick or fork inserted comes out clean.
- Let the cake cool then frost as desired with vanilla frosting.
- *optional to add some cinnamon sugar on top like I did in the photos!
Notes
- I prefer to use the Miss Jone’s or Simple Mills brands!
I’m so excited to make this for a friend who doesn’t like to use sugar and is gluten free!
Perfect!!
Would you be able to substitute either regular flour or a gluten free 1:1 mix for the almond flour if there was a nut allergy involved? And would a vegan butter work to sub for the ghee?
I haven’t tested it with different flours but vegan butter would totally work!
Could you sub coconut oil for ghee? In case of a dairy allergy?
That should work!
Any other frosting options for store bought isn’t an option for me? (I Live abroad)
You can use the frosting recipe in this cake recipe or this orange one would be amazing!
Can’t wait to try these! How long do you think they will last, trying to see how early I should make them before Christmas!
I think up to 4 days in the fridge is fine!
This is so delicious! I am making several more loaves to give to neighbors as gifts. I subbed almond flour with 1.5 cups of GF cup-for-cup flour and it was perfect.
Best Holiday Gift! Amazing!
Hi there- would you happen to know if Yacon syrup would work in lieu of molasses, and if so, what the measurement exchange would be?
Never used it, but give it a try!
The texture and flavor were so spot on in this recipe! You’d never guess that it’s grain free. I will be making this another 10x this holiday season!
Amazing!!! Enjoy!
I have been dying to make this since you posted it and I finally did today! SO good. Moist, not super sweet on its own, but still has great flavor. The frosting adds just the perfect amount of sweetness.
So wonderful!
Making for my GF sister for Christmas- could I substitute cornstarch for arrow root flour?
Yes of course!