Go Back

Gingerbread Spice Cake

This paleo bread is sweetened with dates and has a spicy ginger kick. It's oil-free, grain-free, and contains less than 7g of fat per serving, so go ahead and have seconds! 

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 Mini Loafs

Ingredients

  • 1/2 Cup Honeycrisp Apple (100g)
  • 1/3 Cup Coconut Flour
  • 1/3 Cup Almond Flour
  • 1 Egg
  • 3 Tbsp Fresh Grated Ginger
  • 2.5 Tbs Date Paste (see notes)
  • 2 Tbsp Pecans
  • 3/4 Tsp Baking
  • 1/3 Tsp Pumpkin Pie Spice
  • Coconut or Olive Oil Spray

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and prepare a mini loaf pan by spraying it lightly with oil of choice.

  2. Peel an apple and then shred it using a shredder or food processor until you have about 100g or 1/2 cup of shreds. A cheese grate can also work. Set apple shreds aside. 

  3. In a blender or food processor add all ingredients except the pecans and apple shreds. Blend until mixed thoroughly.

  4. Add apple shreds and pecans then blend very briefly to mix them through the batter. 

  5. Pour the batter evenly into 6 mini loaf cavities and bake for 20-25 minutes or until loafs are stiff and golden brown on the sides. 

  6. Let them cool for a few minutes and enjoy! 

Notes

  • My mini-loaf pan makes loafs that are about 3" x 1" x 1.5". You may need to modify baking times if your pan is drastically different.
  • Try my homemade Date Paste. 

Nutrition Facts (Per Serving)

  • Calories: 125
  • Fat: 7g
  • Carbs: 13.5g
  • Sugar: 6.5g
  • Protein: 4g