Frosted Gingerbread Loaf (Paleo, Gluten-free)



1 cup steamed sweet potato

½ c coconut flour

¼ c arrowroot flour

⅓ c coconut sugar

¼ c blackstrap molasses

3 eggs

2 tsp ground ginger

1 ½ tsp cinnamon

1 tsp vanilla extract

½ tsp baking soda

¼ tsp salt

For the Frosting

½ c palm shortening

2 Tbs coconut butter

1 Tbs coconut sugar


  1. Preheat the oven to 350° F and line a loaf pan with parchment paper.
  2. Add the coconut oil, eggs, sugar, vanilla, blackstrap molasses and sweet potato to the bowl of a food processor and combine until smooth.
  3. Mix in the dry ingredients and pulse to combine.
  4. Pour the batter into the lined loaf pan and bake at 350 F for 30-35 minutes or until a toothpick comes out clean. Allow to cool completely before frosting. 
  5. Prepare the frosting. Add the frosting ingredients to a medium mixing bowl and using a handheld mixer, beat until slightly fluffy. 
  6. Once the gingerbread loaf has cooled, spread the frosting over the top in an even layer.