This almond flour 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.

A slice of copycat starbucks gingerbread loaf with healthy cream cheese frosting. There are pecan pieces and cinnamon on top. There is a bite on the gingerbread loaf.

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.

This 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!

How to Choose Molasses

A loaf of slice paleo ginger bread loaf topped with cashew cream cheese frosting that makes it healthy and dairy free. There are pecan pieces on top of the gingerbread loaf.

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)

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. This is the one I like to use!

See more Details here.

Ingredients Needed for this Gingerbread Loaf Recipe

You don’t need any fancy ingredients to make this delicious gingerbread loaf. All you will need is:

  1. Almond flour
  2. Tapioca flour
  3. Coconut sugar
  4. Eggs
  5. Blackstrap molasses
  6. Almond butter
  7. Almond milk
  8. Cinnamon
  9. Ginger
  10. Allspice
  11. 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.

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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.

Store Gingerbread Loaf without the Icing

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

  1. Do not open the oven before the baking is done. It may cause your gingerbread loaf to sink.
  2. Sift your flours. Allows for a smoother, more even mixture.
  3. 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

A slice of copycat starbucks gingerbread loaf with healthy cream cheese frosting. There are pecan pieces and cinnamon on top. There is a bite on the gingerbread loaf.

A slice of copycat starbucks gingerbread loaf with healthy cream cheese frosting. There are pecan pieces and cinnamon on top. There is a bite on the gingerbread loaf.

Get the recipe:Gingerbread Loaf with Cashew Cream Cheese Frosting

Yield: 10
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This almond flour 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.
4.64 stars (11 reviews)
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Ingredients

  • 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

Equipment

Instructions 

  • 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.
  • Enjoy!

Notes

  1. * Use 1/2 cup coconut sugar if you prefer sweeter.
  2. ** 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.
  3. *** I prefer the gingerbread loaf being a little bit under rather than over which will result in a dry texture on the outer layers.
  4. 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.
  5. The nutrition facts below include the cashew cream.
Serving: 1g, Calories: 305kcal, Carbohydrates: 24g, Protein: 9g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 15g, Cholesterol: 32mg, Sodium: 177mg, Fiber: 4g, Sugar: 15g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American