Black Bean Vegan Gingerbread Loaf Cake (Sugar-Free & Gluten-Free)

This gingerbread is designed for the quiet days between Christmas and New Year. 

It’s lighter and calmer, yet still spiced and grounding. It contains no oil or sugar, but remains moist and satisfying. 

Perfect if you want something festive and functional!

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Why black beans in gingerbread?

Because they:

• Add plant protein and fiber,

• improve moisture without oil overload,

• make the cake more satiating,

• disappear completely in taste when blended well.

You won’t taste beans, but a sweet, soft gingerbread 😊

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Black Bean Gingerbread Loaf Cake

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Prep time: 15 minutes

Baking time: 45–50 minutes

Cooling & resting: minimum 1 hour (best after a few hours or overnight)

Total time: ~1 hour + resting

Yield: 1 small loaf (8–10 slices)

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Ingredients

Wet ingredients

• 1 cup (170 g) cooked black beans, very well rinsed & drained

• ¾ cup unsweetened plant milk (almond or rice)

• ½ cup powdered erythritol

• 2 tbsp unsweetened apple sauce

• 1 tbsp apple cider vinegar

• 1 tsp vanilla extract

Dry ingredients

• 1 cup gluten-free oat flour

• ½ cup almond flour

• 2 tbsp cocoa powder

• 1½ tsp baking powder

• ½ tsp baking soda

• 1½ tsp ground ginger

• 1½ tsp cinnamon

• ¼ tsp ground cloves

• ¼ tsp nutmeg

• Pinch of salt

Topping (optional):

• Pomegranate seeds

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Instructions

1. Prepare

• Preheat the oven to 175°C (350°F).
• Line a loaf pan with baking paper.

2. Blend wet ingredients

• Add black beans, plant milk, erythritol, apple sauce, vinegar, and vanilla to a blender.
• Blend until completely smooth.

3. Mix dry ingredients

• In a large bowl, whisk together all dry ingredients.
• Make sure spices and leavening are evenly distributed.

4. Combine

• Pour the blended mixture into the bowl with the dry ingredients.
• Stir gently until just combined.
• The batter should be thick, smooth, and soft.

5. Bake

• Transfer batter to the prepared pan.
• Smooth the top.
• Bake for 45–50 minutes.
• A toothpick should come out mostly clean (a little moisture is fine).

6. Cool & rest

• Let the gingerbread cool completely in the pan. Optionally, top with pomegranate seeds
• For the best texture, let it rest for a few hours or overnight before slicing.
• This matters more than people think.

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Notes & Ideas

• Spice boost: Add ½ tsp cardamom or orange zest to dry ingredients for brighter warmth.

• Sweetener swap: Replace 2 tbsp erythritol with rice malt syrup for less cooling effect.

• Texture add-in: Fold in 2 tbsp chopped dark chocolate chips or walnuts

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Nutrition (per slice, 9 slices)

• Calories: ~135 kcal

• Protein: ~7–8 g

• Fat: ~4 g

• Carbohydrates: ~14 g

• Fiber: ~4–5 g

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