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  • Lauren

Gingerbread Loaf

I'm all about cake for breakfast or anytime ;) This healthy version of a classic holiday treat is gluten free, grain free, vegan and sugar free! Yes you read that right, no added sugar! It's naturally sweetened with nutrient dense blackstrap molasses and has the perfect texture and crumb from my favorite, chickpea flour! (Plus some added plant based protein from the chickpeas-bonus!) I also snuck some pumpkin in there too! Nothing makes me happier than to have wholesome options where every ingredient has nutritional value. I even added a better for you glaze! Every cake needs a little frosting and this refined sugar free glaze is dreamy!

1 loaf


2 1/2 cups chickpea flour

2/3 cup pure pumpkin puree

1/3 cup blackstrap molasses

1/3 cup extra virgin olive oil

1 tsp white vinegar

1 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1/4 tsp pink salt

Pinch of cloves

Pinch of nutmeg


1/4 cup coconut butter, melted

1 Tbs unrefined coconut oil, melted

3 Tbs honey or pure maple syrup

2 Tbs plant based milk

Drop of pure vanilla extract

Preheat oven to 350. Line standard loaf pan with parchment paper. In large bowl whisk together chickpea flour, baking soda, cinnamon, ginger, salt, cloves and nutmeg. In separate large bowl, whisk together pumpkin, molasses, oil and vinegar. Add dry ingredients to the wet and mix until just combined. The dough is thick and I used a hand mixer. Transfer to loaf pan and spread with spatula (dipping in water if too sticky). Bake 35-38 minutes (mine was done in 38) and toothpick comes out clean. Cool in pan for 5 minutes and transfer to wire rack to continue cooling before slicing. Seal and store at room temperature for 1 day then transfer to fridge. May also freeze individual slices for up to 6 months for grab and go! Watch the reel here

Whisk all glaze ingredients together until smooth and drizzle over gingerbread.

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