Gingerbread loaf cake - a gluten and dairy free recipe made using whole food ingredients and a hidden vegetable. It's quick, easy and delicious.
Some more of our favourite gluten free cakes include: 5 Ingredient Gluten-Free Chocolate Cake, Lime & Blueberry Gluten-Free Cake & Dairy & Gluten-Free Celebration Chocolate Cake.
Quick look at Gluten-Free Gingerbread Loaf Cake
- ⏲️ 5 mins hands-on time.
- 🍽️ Makes: 12 slices.
- 🧑🍳 Difficulty: Easy - all-in recipe.
- 🗃️ Make ahead: Slice & freeze.
I'm not entirely sure where gingerbread loaf cake came from. Let's be honest, I'd say I was craving something gingery. Or, I was sick of The Best Ever Banana Bread Loaf and wanted something else that the kids would eat with some hidden goodness in it.
I do remember that I'd made a whole heap of pumpkin puree ready for my younger sons purees when it struck me that I could maybe use it in the same way I use banana in banana bread. Baby purees are not just for baby food!
This cake does use a little honey (you could use maple syrup instead) for a little sweetness boost but feel free to try without it.
It's made from whole food ingredients and all you have to do is throw everything together, give it a mix or a blitz in the food processor and bake.
I personally like it with a spread of butter (ooh vanilla butter would be delicious) but it's just as good on its own served warm from the toaster or at room temperature.
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Recipe Ingredients
To make gingerbread loaf cake you will need:
- Pumpkin puree - Mashed steamed pumpkin or pumpkin puree or tinned pumpkin.
- Honey - or maple syrup.
- Coconut flour - there's not really a substitute that won't change the recipe a lot so stick with coconut oil.
- Melted butter - or use coconut oil for dairy-free
- Eggs - at room temperature
How To Make Gluten-Free Gingerbread Loaf Cake
Step 1 - Preheat the oven to 170C fan-forced. Use a Thermomix, food processor, mixer or good old spoon to combine all the ingredients.
Step 2 - Make sure it's nice and smooth.
Step 3 - Grease and line a loaf tin with paper so it extends over the long sides.
Step 4 - Transfer the batter into the tin and smooth out the top. Bake for 75 mins or until a cake tester inserted in the middle comes out clean.
Step 5 - Leave to rest in the tin for 10 mins.
Step 6 - Transfer to a wire rack to cool completely. Serve sliced at room temperature or toast slices and serve spread with butter.
Recipe FAQs
You sure can bake in Pyrex. If you look on the bottom of the glass it should have a little oven/microwave safe symbol. Do not ever put plastic containers in the oven.
I usually store my loaf cakes in an air-tight container and they last a few days. Gingerbread loaf cake is quite moist though so I recommend slicing and freezing it if you’re not going to consume it within two days. Put a little slice of baking paper between slices to stop them sticking.
If you don’t have a loaf tin, this recipe can also be made in a 20cm (9”) round tin or as cupcakes. A round cake should take the same time as the loaf. Cupcakes will take about 30-45 minutes.
I once used this recipe to make a two-layer cake for my son's Birthday. I used two 20cm round tins and divided the batter between them.
Recipe
Gluten-Free Gingerbread Loaf Cake
Ingredients
- ¾ cup mashed steamed pumpkin or pumpkin puree
- ½ cup honey
- ½ cup coconut flour
- 50 g melted butter or use coconut oil for dairy-free
- 4 eggs
- 1 teaspoon bicarb soda
- 1 teaspoon apple cider vinegar
- 1 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 pinch salt
Instructions
- Preheat the oven to 170C fan-forced and grease and line a loaf tin with paper so it extends over the long sides.
- Use a Thermomix, food processor, mixer or good old spoon to combine all the ingredients.
- Transfer the batter into the tin and smooth out the top.
- Bake for 75 mins or until a cake tester inserted in the middle comes out clean.
- Leave to rest in the tin for 10 mins and then transfer to a wire rack to cool completely.
- Serve sliced at room temperature or toast slices and serve spread with butter.
Claire Cameron says
Deliciously spiced cake. Light and fluffy. Perfect at room temp or warmed with butter.