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This gluten-free loaf cake is one of my top recommendations for tea time, or to enjoy with your morning coffee. Petite and warm loaf cakes always remind me of the holidays. It’s often that I received them as a gift from neighbors or as a small treat on top of presents. This gluten-free loaf cake is a soft and crumbly cake that’s a cozy treat for fall, snuggled up with a hot beverage.
Easy & Delicious Holiday-Inspired Gluten-Free Loaf Cake
If you’re anything like me, the holidays mean amazing food and the harsh reality of food allergies. It means looking at the copious amounts of food on the buffet table at friends and family gatherings and not knowing what you can possibly eat.
Often times this means you indulge in something that may cause a reaction, or you’re stuck eating the obligatory potato chips and celery that’s put out. To me, the holidays are always about coming together with family and friends. However, this year may be a different story due to our current realities. That’s why this gluten-free loaf cake is the perfect dessert to send to family or friends.
Want to have some on hand all winter long for yourself? Do yourself a favor and freeze a few of these mini loaf cakes ahead of time. Be sure to wrap them tightly in parchment paper and plastic wrap to reserve their freshness. When you’re ready to enjoy them, simply take them out of the freezer the night before and reheat at a lower temperature.
Gluten-Free Loaf Cake
- 2 tbsp maple syrup
- ¼ cup coconut oil
- 1/2 cup coconut milk
- 1/4 vanilla bean
- 1 egg
- 1/4 cup packed ground macadamia nuts finely ground
- ¼ tsp salt
- 1/4 cup Oat flour
- 1 cup all purpose gluten free flour
- 1/2 cup almond meal
- 2 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 cup light brown sugar or coconut sugar (must be organic to be vegan)
- Heat your oven to 350.
- Start off by combining all of your dry ingredients and pulsing your macadamia nuts in a food processor to create a ground mixture. Proceed to add the macadamias into your wet mixture as they contain a great deal of oils, contributing to the already wet ingredients.
- Next, sift your dry ingredients into a bowl.
- Mix your dry ingredients thoroughly with a wooden spoon.
- In a separate bowl, combine all of your wet ingredients (except your egg) and mix thoroughly. You’ll want to make sure your coconut oil is in liquid form. I like to keep the mixture in a metal bowl & leave it on a warm stovetop (but not hot.)
- Using an electric mixer, start creating peaks with your liquid ingredients, adding your egg.
- Next, add in your dry ingredients in small incremients. The mixture should appear to be quite cakey. You do not want it to appear too thin.
- Let sit for 10 minutes and you will see the mixture rise slightly.
- Next, grease your mini loaf pans with a small amount of coconut oil.
- Next, add your mixture to your loaf pans. DO NOT OVER-FILL (I have linked the loaf pans I use above in this post.)
- Cook at 350 for 25-30 minutes or until a toothpick comes out free of any raw product.
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