Iced Gingerbread Loaf (GF, DF)

Iced Gingerbread Loaf (GF, DF)

Sharing is caring!

This gluten and dairy free iced gingerbread loaf is perfectly spiced and has that amazingly fragrant scent you’d expect. Perfect for a Christmas treat or honestly any time of the year. Using only one bowl its quick and easy to whip this cake up in 30 minutes.  

I was inspired to make this cake after a friend at work made an iced gingerbread loaf and bought it into work for everyone to enjoy at break time. It looked and smelt amazing and everyone really enjoyed.  

Years ago, I used to love buying a loaf of Jamica cake from the store. The smell and the soft slightly sticky cake was very delicious and moreish. I wanted to make a slightly healthier version. One that didn’t use quite as much sugar or butter. 

Recipe testing 

Recipe testing can be tricky sometimes but thankfully this time it only took me two tries to get it right. First time it had a great flavour but was a little on the dry side. Of course, I still ate the entire loaf. I added it to some chocolate vegan ice cream and it was delicious. Definitely recommend that combo am sure it would work with vanilla ice cream or yoghurt as well. 

slice of cake

Second time I added coconut milk to stop the mixture being as thick and also reduced the baking time. Resulting in a more moist and fluffy final texture with the same great flavour. 

Ingredients needed:

GF plain flour

Almond flour

Dairy free butter ( i used Pure brand)

Large egg

Coconut sugar

Fruit Syrup or maple syrup

Treacle or molasses

Non dairy milk (i used alpro coconut milk)

Cinnamon

Ground ginger

Mixed spice

Nutmeg

Baking powder

Bi carbonate of soda

Pinch of salt

stack of gingerbread slices

Iced or not 

I choose to ice the top of the gingerbread loaf with a simple icing sugar and water mixture. Just make sure you cake is completely cooled. Also make the icing thicker than you think you should. Or most of the icing will run off and make a mess.  

Alternatively, you can either dust the top with icing sugar, drizzle it with icing or leave it completely plain. The cake itself taste delicious and sweet enough that you don’t need it the added sweetness from the icing. When I make this gingerbread loaf again I won’t bother with the icing as I don’t think it really needs it. 

iced gingerbread loaf

Like this recipe then check out these:

Gingerbread Muffins (GF, DF, SF)

Pumpkin Spiced Cookies (GF, SF, VG)

Apple Pie Muffins (Paleo, RSF, OF)

Final result  

Whether you choose to ice the top or not you will not be disappointed with this deliciously soft and fragrant gingerbread loaf. Makes the perfect afternoon snack to go with a cup of coffee or tea. Great for anytime of the year not just Christmas.  

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes. Also over on Instagram @emmalouisecee for more food and lifestyle content

gingerbread flatlay

Iced Gingerbread Loaf

This gluten and dairy free iced gingerbread loaf is perfectly spiced and has that amazingly fragrant scent you’d expect. Perfect for a Christmas treat or honestly any time of the year. Using only one bowl its quick and easy to whip this cake up in 30 minutes.

Course Dessert
Cuisine DF, GF
Keyword Iced gingerbread loaf
Prep Time 12 minutes
Cook Time 18 minutes
Servings 12
Author emma

Ingredients

Gingerbread loaf

  • 140 grams Plain flour
  • 30 grams Almond flour
  • 70 grams Dairy free butter
  • 30 grams Coconut sugar
  • 30 grams Treacle or molasses
  • 25 grams fruit syrup or maple syrup
  • 65 ml Non dairy milk
  • 1 large Egg
  • 3 tsp Ground ginger
  • 2 tsp cinnamon
  • 2 tsp Mixed spice
  • 1 tsp Nutmeg
  • 1 tsp Baking powder
  • 1 tsp Bi carb
  • Pinch of salt

Icing

  • 100 grams Icing Sugar
  • 2 tbsp Water add more if needed

Instructions

  1. Pre heat oven to 180c and grease a 1lb loaf tin

  2. In a large mixing bowl add all the dry ingredients and mix to combine.

  3. In a small microwave safe bowl melt the butter.

  4. Add the egg, melted butter, fruit syrup, treacle, coconut sugar and coconut milk to the dry ingredients. Stir to combine until everything is well incorporated and not lumps remain.

  5. Pour the mixture into the prepared loaf tin. Smooth of the top of the mixture and put in the oven to bake for 16-18 minutes.

  6. Remove from the oven and insert a skewer into the middle to make sure its done. It will come out clean with a few crumbs if its completely bake though.

  7. Remove from the loaf pan and leave to cool on a cooling rack.

  8. Meanwhile if making the icing. Mix the icing sugar and water together to create a thick icing. Pour this over the top of the loaf and let drizzle down the sides. Leave the icing to set and harden up before cutting into slices.

  9. Cover the loaf with tin foil to keep fresh. Or store the cut slices in an airtight container.

loaf of gingerbread



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating