Skip the gluten, savor the season! This gluten free mini gingerbread loaf bursts with warm molasses, ginger, and fragrant spices, all wrapped in a tender crumb. Drizzled with eggnog icing, it’s a cozy bite of holiday cheer, perfect for mornings, fireside moments, or gifting with a smile.
Gluten Free Gingerbread Loaf
As the holidays approach, I find myself craving every traditional Christmas dessert. And this gluten free gingerbread loaf checks all the boxes. Cozy spices, festive flavors, tasty any time of day, and no-fuss presentation make this a holiday staple.
Wrap the mini loaf with a holiday-inspired bow for a thoughtful hostess gift. Or, slice for sneaky nibbles throughout the day. The spiced loaf and eggnog icing will inspire holiday cheer!
Why You’ll Love This Gingerbread Recipe
- Soft and moist loaf cake – Hand-picked gluten free flours, oil, molasses, and applesauce combine to make each slice incredibly tender.
- Fragrant warm spices – A variety of holiday spices perfume the gingerbread loaf with their cozy aroma and flavor.
- Ginger and molasses combine – When the two meet, it is a delicious result! Fresh ginger makes the cake spicy, while molasses provides an undertone of rich spicy caramel flavor.
- Eggnog compliment – The loaf cake is drizzled with eggnog icing – giving vibes of a creamy gingerbread latte!
- A holiday essential – Gingerbread is a constant during the holidays. As seen in my holiday recipes for vanilla gingerbread cake and gingerbread cranberry bars.
Key Ingredients To Make A Gluten Free Mini Gingerbread Loaf
This is a preview of the key ingredients in the gingerbread to prepare your shopping list! Refer to the recipe card for the full ingredient list and instructions.
- Oat Flour – Oat flour provides structure and cake-like texture for the gingerbread loaf.
- Almond Flour – Almond flour will also give the loaf protein and structure. It will also impart moisture and a tender bite.
- Sweet Rice Flour – Sweet rice flour combines with the other flours to make the loaf soft and light. It also mimics gluten and provides chew.
- Coconut Oil – This is an oil based cake, which will keep it incredibly moist! I prefer melted coconut oil for the neutral flavor. Canola and grapeseed oil will also work.
- Ginger – It’s in the name, so the ginger flavor should shine! I use frozen ginger cubes to impart fresh ginger flavor. The same I use in my popular ginger lemonade! Grated fresh ginger would also be delicious. And in a pinch, ground ginger will also work.
- Molasses – I recommend unsulphured molasses for a balanced flavor. Blackstrap molasses may be too strong for the cake.
- Egg – 1 egg to help bind ingredients and provide structure to the cake.
- Applesauce – The applesauce is our liquid for the cake and provides subtle flavor and moisture. Plus, it is a key ingredient in Starbucks beloved Gingerbread Loaf and probably the reason I like it so much!
- Warm Spices – A cozy blend of cinnamon, allspice, cloves, and nutmeg perfume the cake. Much like they do in my gingerbread cookies!
Mini Loaf Pan
The charming little loaf pan makes this gingerbread loaf a great idea for a hostess gift! The petite cake makes for a pretty presentation and a great accompaniment to a festive dessert platter.
The pan measures 3 x 5.5 inches and will yield 6 to 8 tasty slices.
Fresh ginger is preferred to deliver a strong, and fresh, ginger flavor in the gingerbread loaf. To make it easy, try these little frozen ginger cubes that you can find in the frozen section of your grocery!
Tips For Success
- Use light or dark molasses – Each will impart a rich molasses flavor without drowning out the spices and flavor of the loaf cake.
- Let the batter rest before baking – This will give the gluten free batter time to hydrate and develop flavor.
- Cool completely – Gluten free bakes tend to taste better once they have had time to cool – all the flavors meld together. Plus, we don’t want to drizzle icing on a warm cake!
Don’t forget the tasty eggnog icing on this mini loaf cake! To evoke all the flavors of the holidays, gingerbread and eggnog make a wonderful pair. Dairy-free eggnog delivers a smooth and flavorful sip with all of the trademark eggnog flavors. Sprinkle chopped crystallized ginger on top for an extra ginger punch!
FAQ
The mini loaf will yield 6 to 8 slices.
Blackstrap molasses is very robust, and almost bitter. The flavor will likely overpower everything else in the cake.
Probably not. The flours in the 1:1 blends behave very different than the flours I use. In my experience, I have found the 1:1 blends to be much drier which may require altering ingredients and ratios.
I find gluten free batters and dough benefit from a little time to rest before going into the oven. This allows the flours to hydrate and develop flavor. Without the rest, the cake may be a bit crumbly.
Yes! See the recipe notes to bake the gingerbread loaf in smaller individual loaves, or as muffins.
Cover and store at room temperature for up to 3 days. Beyond that, and it may start to dry out.
Gluten Free Mini Gingerbread Loaf
Equipment
Ingredients
Gluten Free Gingerbread Loaf
- 6 tablespoons gluten free oat flour
- 3 tablespoons sweet rice flour
- 2 tablespoons blanched almond flour
- 1 tablespoon tapioca flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 2 tablespoons cold pressed refined coconut oil, melted (or any neutral oil)
- 3 tablespoons organic cane sugar (or granulated sugar)
- 3 tablespoons brown sugar, light or dark
- 1 large egg, room temperature
- 2 tablespoons unsweetened applesauce, room temperature
- 1½ tablespoons molasses, unsulphured
- ½ teaspoon vanilla extract
- 1 teaspoon fresh ginger, grated (or ground ginger)
Eggnog Icing
- ¼ cup powdered sugar
- 2 to 3 teaspoons dairy free eggnog (or any preferred eggnog)
- ⅛ teaspoon ground nutmeg
- 1 pinch salt
- crystallized ginger, finely chopped (optional for garnish)
Instructions
Gluten Free Gingerbread Loaf
- Preheat the oven to 325F degrees and adjust the oven rack to the middle position. Lightly grease a mini 3×5.5 inch loaf pan. Line the long sides with a piece of parchment – long enough to hang over the sides of the pan.
- In a small mixing bowl, whisk together the oat flour, sweet rice flour, almond flour, tapioca flour, baking powder, salt, and ground spices (including ground ginger, if not using fresh ginger).6 tablespoons gluten free oat flour, 3 tablespoons sweet rice flour, 2 tablespoons blanched almond flour, 1 tablespoon tapioca flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, ⅛ teaspoon ground nutmeg
- In a medium mixing bowl, mix together the oil and both sugars. Add the egg and mix until completely combined. Then add the applesauce, molasses, vanilla, and grated ginger. Mix until well combined and smooth. Note – You can use peeled and grated fresh ginger, or I find the frozen cubes of ginger linked in the recipe work great. Just take it out a few minutes before you start making the loaf so it thaws).2 tablespoons cold pressed refined coconut oil, melted, 3 tablespoons organic cane sugar, 3 tablespoons brown sugar, light or dark, 1 large egg, room temperature, 2 tablespoons unsweetened applesauce, room temperature, 1½ tablespoons molasses, unsulphured, ½ teaspoon vanilla extract, 1 teaspoon fresh ginger, grated
- Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Let the batter rest for at least 5 minutes to hydrate and develop flavor.
- Pour the batter into the prepared loaf pan and bake for 26 to 28 minutes, or until the loaf is springy to the touch and a toothpick inserted in the middle comes out mostly clean.
- Cool the loaf in the pan set on a wire cooling rack for 10 minutes. Then carefully lift the loaf out of the pan using the parchment overhang, and cool completely on the wire rack.
Eggnog Icing
- When the loaf is completely cool and ready to serve, prepare the icing.
- In a small mixing bowl, add the powdered sugar, 2 teaspoons of eggnog, nutmeg and salt. Mix to combine. Add more eggnog, 1 teaspoon at a time, to reach your desired icing consistency.¼ cup powdered sugar, 2 to 3 teaspoons dairy free eggnog, ⅛ teaspoon ground nutmeg, 1 pinch salt
- Drizzle the icing over the loaf and sprinkle the top with crystallized ginger pieces. Store leftovers covered at room temperature for up to 3 days.crystallized ginger, finely chopped
RECIPE NOTES
- Serving Size – This is a small batch recipe. I have not tested doubling the recipe and can’t say for certain how it will turn out.
- Yield – The recipe as written yields a mini loaf that can be cut into 6 to 8 slices of cake – more if you cut thin slices.
- Ginger – Fresh, frozen, or ground ginger will work. I recommend fresh or frozen for a stronger ginger flavor. I use frozen ginger cubes that are linked in the recipe. These are found in the frozen section at the grocery – usually with the fruit and veggies.
- Baking Pan Alternatives – You can use a brownie pan to make 5 smaller, individual loafs – bake for 20 to 22 minutes. Or, 4 to 5 muffins in a muffin pan – bake for 18 to 22 minutes.
- Storing Leftover Loaf – Cover and store leftovers at room temperature for up to 3 days.
- Freezing the Loaf – You can freeze the baked and un-iced loaf for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw at room temperature.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!
comments & reviews