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+ servings
A slice of gluten free gingbread cake.
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5 from 1 vote

Gluten Free Gingerbread Loaf

I adore this moist and richly flavored gingerbread loaf! It's gluten free, and bursting with health promoting ingredients, from the almond flour to the iron-rich blackstrap molasses. Don't skip the white chocolate mascarpone!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 232kcal

Ingredients

Wet Ingredients

  • 3/4 cup pumpkin
  • 1/2 cup blackstrap molasses
  • 3 eggs
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil melted

Dry Ingredients

White Chocolate Topping

  • 8 ounces mascarpone cheese
  • 3 1/2 ounces white chocolate (I use sugar free chocolate chips), melted

Instructions

  • Preheat oven to 350º F.
  • In a medium sized mixing bowl, add pumpkin, eggs, blackstrap molasses, maple syrup, and coconut oil. Whisk to combine. Ensure ingredients are room temperature to keep the coconut oil from solidifying.
  • In another mixing bowl, add all dry ingredients, and mix together well.
  • Add the dry ingredients into the bowl with the wet ingredients, and mix until just combined.
  • Either line a loaf pan with baking paper, or grease it with coconut oil. Add the batter to the pan, and bake for 40-45 minutes, until the center of the loaf is fully cooked.
  • Allow to completely cool before slicing. Store in the fridge for up to a week, or wrapped air tight in the freezer for up to 3 months.
  • When cool, frost with White Chocolate Mascarpone topping, if using.

White Chocolate Mascarpone

  • In a mixing bowl, add the mascarpone cheese, and whip until light and fluffy.
  • Drizzle in the melted white chocolate, and continue whipping for 2-3 minutes, until you see the mixture getting thicker and fluffier. The white chocolate starts to solidify in the mixture and makes it super light and thick.

Notes

  • Make it Gluten Free: Be sure to use certified gluten free oats, if necessary. Almond flours is already be gluten free. If you are not sensitive to gluten, any oat flour is fine.
  • Make it Ahead: This loaf freezes beautifully! I have frozen a whole loaf and defrosted in the refrigerator overnight, and have also frozen (already frosted) slices and pulled them out in the evenings for dessert.
  • Make it Dairy Free: This loaf is already dairy free, but the topping is not. Use a dairy free cream cheese, and sweeten lightly with maple syrup. You can also use a simple powdered sugar glaze, or leave the loaf plain.

Nutrition

Calories: 232kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 254mg | Potassium: 399mg | Fiber: 3g | Sugar: 16g | Vitamin A: 814IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg