Gluten-Free Gingerbread Loaf Cake
Gingerbread loaf cake is a delicious, whole food, gluten and dairy free cake perfect for snacks or afternoon tea.
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Servings: 12 slices
Calories: 122kcal
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.
Notes
STORAGE: Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 or cut in slices and freeze. Put a piece of baking paper between slices to stop them sticking.
Nutrition
Serving: 1g | Calories: 122kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 154mg | Potassium: 66mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2567IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
