Gingerbread Loaf Cake (Oil-Free)

Spiced gingerbread loaf with a whipped cream cheese frosting! The perfect moist loaf cake making it the perfect addition to your holiday baking!

Gingerbread all day everyday for me during the holidays! I might just have a slight gingerbread obsession… nothing to serious, well maybe!

I love spiced cake loaves because they just add so much warm and flavor to recipes around the holidays! This loaf cake is a my take on recreating my favorite Starbucks gingerbread loaf. I literally wait all year for it! While I do love to enjoy that loaf cake, this one is oil-free & half the sugar!

I decided to make a really simple cream cheese frosting for this loaf cake because it pairs exceptionally well with the spices! To lighten it a bit, I added Greek yogurt to the cream cheese, but you can totally omit! Use a hand blender or any mixer that you have to achieve a fluffy consistency.

• Author: Mannat Bhullar
• Yields: I loaf cake (8 slices)

Ingredients:

2 cups whole wheat flour

1/3 cup coconut sugar

1 1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp cardamom

1/4 tsp allspice

1/4 tsp nutmeg

2 tsp baking powder

1 tsp baking soda

1 cup milk (dairy free if desired)

1/2 cup molases

1 egg

Cream Cheese Frosting:

8 oz block softened cream cheese

1/4 cup plain Greek yogurt

1/4 cup maple syrup

1 tsp vanilla extract

Preheat oven to 350 degrees and line a loaf pan with parchment paper. In a bowl, whisk together the flour, coconut sugar, spices, baking powder, and baking soda. Add in the milk, molasses, and egg to the mixture and mix together. Pour the batter into the loaf pan and bake for 45-50 minutes. Cool completely before frosting. To make the frosting, mix together the cream cheese, Greek yogurt, maple syrup, and vanilla with a hand mixer till fluffy. Add it to the cooled cake and serve!⁣