Preheat your oven to 350 degrees F. Then, grease a standard size 8x8 or 9x9 square pan or line it with parchment paper. Set your prepped pan aside.
add the dry ingredients (almond flour, oats, brown sugar, baking powder, baking soda, ginger, cloves, and salt) to the blender or food processor and blend on high until combined and most of the oats are ground up. You may need to stop it once or twice to scrape down the sides.
Now, add the applesauce, almond butter, eggs, cooking oil, vanilla extract, and apple cider vinegar to your blender or food processor and blend until combined.
Transfer the batter to your prepared pan and spread it out evenly in the pan.
Bake the cake for 45-55 minutes until set and a toothpick inserted in the center comes out mostly clean.
Let the cake cool for at least 30 minutes before slicing. Top with a dust of powdered sugar or whipped cream and enjoy!
Your Healthy Homemade Gingerbread Loaf Cake will keep in a sealed container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Notes
This cake will puff up a good bit and deflate some once it’s pulled out of the oven. That’s normal! Don’t be tempted to pull this cake out of the oven too early. It’s going to look done by around 30 minutes, but I promise it needs to stay in there for a bit longer.The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.