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a close up on an iced gingerbread loaf
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5 from 40 votes

Gluten free Gingerbread Loaf (vegan, paleo, AIP)

A super easy and allergy friendly holiday treat.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Suitable for Diet: Gluten Free, Low lactose diet, Vegan
Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan
Servings: 6 servings
Calories: 326kcal
Author: Bea C.

Ingredients

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!

Notes

Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
Please note that I'm using a 15 ml Tablespoon. 
If you want to reduce the maple syrup quantity, 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.
If you want to make this recipe oil free, I suggest replacing the oil with same quantity of coconut milk.
If you can't or won't use blackstrap molasses, I suggest replacing it with same quantity of maple syrup.
If you are not cassava intolerant and don’t have any arrowroot you can substitute it with tapioca starch/ flour. If you are not on AIP nor Paleo diets you can use potato starch or corn starch instead of arrowroot.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used. Please note that the nutrition facts don't take into account the optional icing. 

Nutrition

Calories: 326kcal | Carbohydrates: 29g | Protein: 6g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 191mg | Potassium: 223mg | Fiber: 4g | Sugar: 13g | Vitamin A: 6486IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg