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Gingerbread Loaf with Maple Cream Cheese Frosting

Gingerbread Loaf with Maple Cream Cheese Frosting

A healthy, one bowl gingerbread loaf that's incredibly moist and tender, topped with a creamy, dreamy maple frosting. Gluten free, dairy free, and naturally sweetened. Perfect for the holidays!
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10

Ingredients
  

For the Gingerbread Loaf:

  • 4 large eggs
  • 1/3 cup pure maple syrup
  • 1/3 cup cashew butter or any nut/seed butter
  • 1/4 cup coconut oil melted and slightly cooled
  • 1/3 cup unsweetened almond milk
  • 2/3 tablespoon molasses unsulphured or blackstrap
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups superfine almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 2/3 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon fine sea salt

For the Maple Frosting:

  • 8 oz dairy free cream cheese softened (Kite Hill or Miyoko's)
  • 3 tablespoons refined coconut oil softened
  • 3-4 tablespoons pure maple syrup
  • 2/3 teaspoon vanilla extract
  • Chopped pecans or walnuts for garnish (optional)

Instructions
 

  • Preheat & Prep: Preheat oven to 350°F (177°C). Line an 8x4 inch loaf pan with parchment paper, leaving overhang. Set aside.
  • Mix Wet Ingredients: In a large bowl, whisk eggs. Add maple syrup, cashew butter, melted coconut oil, almond milk, molasses, and vanilla. Whisk until smooth.
  • Add Dry Ingredients: Place a fine mesh sieve over the bowl. Sift in almond flour and coconut flour. Add baking soda, cinnamon, ginger, nutmeg, and salt. Stir until just combined.
  • Bake: Pour batter into the prepared pan. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
  • Cool: Let cool in the pan on a wire rack for 15-20 minutes, then lift out and cool completely before frosting.
  • Make Frosting: In a medium bowl, beat together softened cream cheese, softened coconut oil, maple syrup, and vanilla until smooth and creamy.
  • Frost & Serve: Spread frosting over the cooled loaf. Sprinkle with chopped nuts if desired. Slice and enjoy!

Notes

  • Storage: Store frosted loaf in an airtight container in the refrigerator for up to 1 week.
  • Freezing: Freezes well, frosted or unfrosted, tightly wrapped for up to 2 months.
  • Keto/Low Carb: Substitute maple syrup with Lakanto sugar free maple syrup in both the loaf and frosting.
  • Nut Free: Use sunflower seed butter and substitute almond flour with oat flour (texture may vary).