This gluten free gingerbread loaf is the perfect holiday treat. It is deliciously soft and moist. Fabulous for holiday baking with the kids!
If you are craving a spicy treat but don't have time to make gingerbread cut out cookies this gingerbread loaf is your answer. It is super easy and quick to make.
This gluten free gingerbread loaf is also paleo, vegan, AIP compliant, coconut free and cassava free. But I can assure you that nobody will even notice.
Notes about the ingredients
Tigernut flour (or almond flour for those who are not on AIP nor nut free)
If you don't know what is tigernut flour and want to learn all about it, you can read The complete guide to tigernut flour.
If you are on AIP and still in the elimination phase, you have to use tigernut flour (because almond flour is not AIP compliant).
Those who are not on AIP nor allergic to nuts can use almond flour instead of tigernut flour.
Are there any AIP compliant substitutions?
Unfortunately there are no possible substitution for the tigernut flour if you are on AIP and still in the elimination phase. Why? Because all the other AIP compliant flours have very different texture and they all need their own amount of liquid. So it is not possible to replace the tigernut flour with another flour without altering the entire recipe.
Arrowroot
It is a starch. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour).
Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
Pumpkin purée
You can either use canned pumpkin purée or homemade pumpkin purée (I just take cooked pumpkin or butternut squash and put it in the blender with the other liquid ingredients from the recipe).
Blackstrap molasses
If you can't or won't use blackstrap molasses, I suggest replacing it with same quantity of maple syrup.
Maple syrup
If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it by same quantity of oil or coconut milk.
On the contrary, if you want to add some sweetness to your gingerbread, you can add more maple syrup. To do that, reduce the quantity of extra virgin olive oil of the same amount. For example, you want to add 1 tablespoon of maple syrup. In that case you will have to reduce the olive oil quantity by 1 tablespoon. In other words, you need to keep the same amount of liquid.
Extra virgin olive oil
If you can't have extra virgin olive oil, you can use any other oil of your choice to replace it.
If you want to make this recipe oil free, I suggest replacing the oil with same quantity of coconut milk.
Spices
This gluten free gingerbread loaf recipe uses a combination of cinnamon, cloves and ginger.
Feel free to adjust the spices quantities to your own taste and omit if you are intolerant.
Icing (optional)
If you want, you can ice your gingerbread loaf. Here are 2 different options to do so :
- coconut butter
- vanilla frosting (if you are coconut free)
Nut allergy?
Good news if you have a nut allergy and need a nut-free version, you can make this gingerbread loaf with tigernut flour. Because tigernut is not a nut!
How to make this gingerbread loaf
- Preheat oven to 360° F (180° C)
- In a blender (I'm using my favorite Vitamix) combine the pumpkin purée, maple syrup, blackstrap mollases, olive oil, lemon juice (or ACV) and vanilla. Blend until well combined.
- In a large bowl, combine the tigernut flour, arrow root, baking soda, cinnamon, ginger, cloves and sea salt. Stir.
- Add the wet ingredients to the dry and mix until well combined.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.
- Bake for about 35 minutes for the loaf (or for about 25 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the gingerbread loaf, the knife should come out clean. Wait for it to cool down completely before removing from the tin.
Optional :
- If you want, you can ice your gingerbread loaf. For that, spread the icing on, using a knife. Chill until frosting is set. Voilà!
Can I make muffins instead of a loaf?
Yes! If you prefer muffins, you can make this as muffins instead of a loaf. Cook them a little less longer (about 20-25 minutes).
Can I freeze this?
Yes you can. Although I recommend freezing it without icing. Personally, I like to slice it before freezing it. That way, I can just take whatever quantity I want. Then pop the slices in the toaster and done!
To thaw this gingerbread loaf, you can also just take it out of the freezer a few hours ahead of time of pop it in the oven for a few minutes.
Other holiday recipes you might also like
- Mango and avocado salad with shrimp (paleo, AIP)
- Dutch oven pork tenderloin with orange (AIP, paleo, whole30)
- Crispy Gingerbread Cut Out Cookies (paleo, vegan, AIP)
Gluten free Gingerbread Loaf (vegan, paleo, AIP)
Equipment
Ingredients
- 250 grams pumpkin purée
- 150 grams tigernut flour if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour
- 50 grams arrowroot see notes for substitutions
- 60 milliliters maple syrup see notes if you want to reduce quantity
- 60 milliliters extra virgin olive oil or other oil of your choice (see notes to make this oil free)
- 2 Tablespoons blackstrap molasses see notes for substitutions
- 1 Tablespoon lemon juice or apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- Pinch of sea salt
For the optional icing :
- coconut butter barely warm
For an optional coconut free icing :
Instructions
- Preheat oven to 360° F (180° C)
- In a blender combine the pumpkin purée, maple syrup, blackstrap mollases, olive oil, lemon juice (or ACV) and vanilla. Blend until combined.
- In a large bowl, combine the tigernut flour, arrow root, baking soda, cinnamon, ginger, cloves and sea salt. Stir.
- Add the wet ingredients to the dry and mix until well combined.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.
- Bake for about 35 minutes for the loaf (or for about 25 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the gingerbread loaf, the knife should come out clean. Wait for it to cool down completely before removing from the tin.
Optional :
- If you want, you can ice your gingerbread loaf. For that, spread the icing on, using a knife. Chill until frosting is set. Voilà! Bon appétit!
Lisa
Hi, can I use Bobs Red Mills 1:1 gluten free flour. I don’t like almond flour or tiger nut flour? Thanks
gohealthywithbea
Bonjour Lisa. I have never used Bob's Red Mills 1:1 gluten flour because we don't have it in France. But I just went online to see the ingredients in this flour mix. By the look of it, it should work. Though I would use it to replace both the almond/tigernut flour and the arrowroot (you won't need it). You might (it's hard to say when you haven't tried a flour mix) have to adjust the liquid quantity a little bit. Just look at the picture of the batter (in the process pictures in the introduction) so you have an idea of the consistency it should have. Let me know how it turns out!
Lisa I Badillo
Hi, the flavor of this cake is delicious. Thank you so much for posting this recipe. I’ll be making again ❤️
gohealthywithbea
Bonjour Lisa. Thank you so much for your kind words. I'm glad you love this recipe! ❤️ Thank you for taking the time to tell me!!
Tara
Hello!!! Could I use regular molasses instead of blackstrap?
gohealthywithbea
Bonjour Tara. Technically yes, you can use regular molasses instead of blackstrap. But if you are on AIP, from what I understand, regular molasses is not recommended. Here is an article on molasses by Dr. Sarah Ballantyne if you want to check it out for yourself: https://www.thepaleomom.com/blackstrap-molasses-the-sugar-you-can-love/
Jan
Delicious! And Bea, I truly appreciate that you have AIP recipes that are coconut-free. Merci!