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–+ servings
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.
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4.64 stars (11 reviews)

Almond Flour Gingerbread Loaf with Cashew Cream Frosting

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Desserts
Cuisine: American
Diet: Vegan
Keyword: Christmas Dessert, gingerbread, healthy baking, vegan dessert, vegan recipes
Servings: 10
Calories: 305kcal
Author: Shuang Shuang Liang

Equipment

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

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 9x5 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!

Video

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.

Nutrition

Serving: 1g | Calories: 305kcal | Carbohydrates: 24g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 32mg | Sodium: 177mg | Fiber: 4g | Sugar: 15g