Gingerbread Loaf with Cream Cheese Frosting
This paleo and gluten-free gingerbread loaf with cream cheese frosting is soft, gooey, and moist laced with notes of ginger and cinnamon, topped with a decadent dairy-free cashew cream cheese frosting. A classic holiday favorite with a healthy twist.
With the weather cooling down here, I can already feel the holiday vibes. I have to kick it off with this gingerbread loaf with cream cheese frosting.
Anyone else loves the Starbucks Gingerbread Loaf this time of the year?
This gingerbread loaf is almost the copycat version of that, but healthier and easy to make.
If you are already in the Christmas mood, some other gingerbread recipes you have to try:
- Chewy and Soft Gingerbread Cookies (Paleo)
- Gingerbread Chocolate Truffles (Paleo, Vegan)
- Paleo Gingerbread Granola (Vegan)
This healthy gingerbread loaf recipe is moist and sticky (in a good way) with the perfect balance of sweet and spice.
It’s perfect with your morning coffee or tea and makes a great snack to satisfy any sweet tooth.
Trust me, you’ll definitely want to have a loaf of this around all season long!
Is Gingerbread Loaf with cream cheese frosting Healthy?
Traditional gingerbread loaf is absolutely delicious, however it is loaded with sugar, fat, and high in calories.
Not exactly healthy or guilt-free indulgence that we are talking about here.
However, I was able to re-create this sweet & sticky, moist, gingery loaf of goodness without the truckload of sugar and easy to make as well.
This version of gingerbread loaf uses almond flour and almond butter which helps keep the carb content down and is a source of healthy fats and protein.
Sweetened only with coconut sugar, this recipe refined is sugar free as well.
Health Benefits of Blackstrap Molasses
Blackstrap molasses is a great way to sweeten a recipe while adding nutritional value.
It’s derived from sugar cane, where the sugar cane is mashed into a juice and then the juice is boiled twice to create the thick, dark syrup that we know and love.
Blackstrap molasses is full of vitamins and minerals such as iron, calcium, magnesium vitamin B6, potassium and selenium.
There are so many possible health benefits including:
- Strong bone. – Blackstrap molasses contains both Calcium and magnesium which are like a dynamic duo when it comes to bone health.
- Reduce stress & anxiety. Blackstrap molasses is rich in B vitamins and magnesium which have been linked to preventing depression and fatigue.
- Helps with anemia. Blackstrap molasses is a good source of iron and serves as a great supplement, especially in vegan or vegetarian diets.
- May help lower blood pressure. Blackstrap molasses is also high in potassium, which is useful in relieving muscle cramps along with supporting good heart health.
Read more Here.
How to Choose Molasses
There are several factors to consider when choosing molasses.
The three major types are: sulphured, unsulphured and blackstrap, and among these 3 types you have variations in color.
Unsulphured molasses- best quality, made from mature sugar cane.
Sulphured molasses- made from green sugar cane (not matured), treated with sulphur fumes during the extraction process.
Light molasses- light in color, mildest in flavor, sweetest (highest sugar content).
Dark molasses- slightly bitter, darker in color, more distinct flavor.
Blackstrap molasses- most flavorful, thick, dark, lowest sugar content.
See more Details here.
Ingredients Needed for this Gingerbread Loaf Recipe
You don’t need any fancy ingredients to make this delicious, healthy gingerbread loaf. All you will need is:
- Almond flour
- Tapioca flour
- Coconut sugar
- Blackstrap molasses
- Almond butter
- Almond milk
- Baking soda
Kitchen Tools Needed to Make Gingerbread Loaf
Just a few of simple kitchen tools are needed to make this yummy gingerbread loaf! All you’ll need is a hand mixer to blend all of your ingredients and a high-speed blender to make the cashew cream cheese frosting.
How to Make Gingerbread Loaf
This flavor-filled gingerbread loaf is easy to prepare.
First, take all of your wet ingredients: eggs, blackstrap molasses, almond butter and almond milk, and mix them together.
Then, in a separate bowl, mix almond flour, tapioca flour, coconut sugar, cinnamon, ginger, all spice, and baking soda together.
Combine the wet and dry ingredients and mix thoroughly.
Pour batter into a greased/lined loaf pan and ready for the oven!
Allow to cool completely before frosting.
How to Make Dairy-Free Cashew Cream Cheese Frosting
You can find the full detailed recipe and instruction in this post.
For this gingerbread loaf recipe, you will need roughly about 1 cup of cashew instead of 1 1/2 cup.
How to Store Gingerbread Loaf
This gingerbread loaf will stay good for up to 6 days if sealed in an air tight container.
You can also freeze it for about 2-3 months if properly sealed.
Allow to thaw on counter at room temperature if you’re taking stored gingerbread loaf out of the freezer.
Tips for the Best Gingerbread
- Do not open the oven before the baking is done. It may cause your gingerbread loaf to sink.
- Sift your flours. Allows for a smoother, more even mixture.
- Wait for bread to cool before adding frosting. The frosting will melt if you add it before the gingerbread loaf has completely cooled.
What’s your favorite gingerbread recipe? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
More Healthy Holiday Recipes that you may love:
1. Healthy Pumpkin Pie (Paleo, Low Carb)
2. Paleo Pecan Pie Brownie (Gluten Free, Low Carb)
3. Apple French Toast Casserole
Get the recipe:Gingerbread Loaf with Cream Cheese Frosting
- 2 eggs
- 1/4 cup black strap molasses
- 1/4 cup smooth almond butter
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1/3 cup coconut sugar*
- 1 tsp baking soda
- 1/2 cup dairy free milk
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp all spice
- 1/4 tsp salt
Cashew Cream Frosting
- 1 1/2 cup raw cashews
- 1/4 cup maple syrup
- 1 tbsp apple cider vinegar
- 1/4 cup canned coconut milk, the top part**
- 2 tbsp melted and cooled coconut oil
- Gingerbread Cake
- Preheat the oven to 350 F
- In a mixing bowl, whisk together the wet ingredients: almond butter, blackstrap molasses, dairy-free milk (I used cashew milk), and eggs.
- In a separate bowl, whisk together almond flour, tapioca flour, coconut sugar, spices, baking soda, and a pinch of sea salt. Gently stir the dry mixture into the wet ingredients.
- Spread the mixture into a 9×5 loaf pan lined with parchment paper. Bake 27 – 30 minutes, or until a toothpick comes out clean. ***
- Cashew Cream Frosting – Find the Full Recipe in this Post.
- Wait till the cake has completely cooled down (2+ hours or overnight) before frosting. Sprinkle with toasted pecans and cinnamon. Let the frosted gingerbread loaf sit in the fridge for an hour to set before cutting.
- * Use 1/2 cup coconut sugar if you prefer sweeter.
- ** For best result and thickness, leave canned coconut milk in the fridge overnight. Scoop out and use the top thick part of the coconut milk.
- *** I prefer the gingerbread loaf being a little bit under rather than over which will result in a dry texture on the outer layers.
- General Baking Tip: Make sure your oven temperature is accurate, a lot of times, ovens take extra 10 minutes to reach the set temperature after "beeping" that they are ready.
- The nutrition facts below include the cashew cream.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.