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
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Preheat oven to 350 degrees Fahrenheit and prepare a mini loaf pan by spraying it lightly with oil of choice.
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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.
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In a blender or food processor add all ingredients except the pecans and apple shreds. Blend until mixed thoroughly.
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Add apple shreds and pecans then blend very briefly to mix them through the batter.
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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.
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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
