Description
This moist, warmly spiced Coconut Flour Gingerbread is a cozy, grain-free treat perfect for holiday baking or winter snacking. Naturally gluten-free and dairy-optional with rich ginger and cinnamon flavor!
Ingredients
½ cup (56g) coconut flour
4 large eggs
⅓ cup (80ml) maple syrup or honey
¼ cup (60g) melted coconut oil or unsalted butter
½ cup (120ml) almond milk or milk of choice
1 tsp vanilla extract
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
1 tsp baking soda
¼ tsp salt
Instructions
1. Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment.
2. In a large bowl, whisk the eggs until light and frothy.
3. Add maple syrup (or honey), melted coconut oil (or butter), almond milk, and vanilla extract. Mix until well combined.
4. Sift in coconut flour, ground ginger, cinnamon, cloves, baking soda, and salt.
5. Stir until the batter thickens. Let it sit for a minute to absorb liquid fully.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 35–40 minutes, or until a toothpick inserted comes out mostly clean.
8. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Coconut flour absorbs a lot of liquid—don’t substitute it 1:1 with other flours.
Let the batter rest briefly before baking to allow proper hydration.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7
- Sodium: 180
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 5
- Cholesterol: 105