Paleo Gingerbread with Vanilla Protein Frosting
Makes 9-12 square portions.


Paleo Gingerbread

  • 1/3 cup coconut flour
  • 1 & 2/3 cup almond flour
  • 3 T tapioca flour
  • 4 eggs
  • 1/3 cup molasses
  • 1/4 cup pure maple syrup
  • 1 T vanilla extract
  • 1/3 cup melted coconut oil
  • 1 T fresh grated ginger 
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg

Vanilla Protein Frosting

  • 1 scoop ALOHA Vanilla Protein Powder 
  • 2 cans coconut milk (make sure to get the kind with no guar gum or this won’t work!)
  • 2 T maple syrup
  • 1 tsp vanilla
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Plant-Based Protein Powder



Preheat the oven to 375 F and prepare frosting: place 2 cans of coconut milk upside down in the fridge until pretty chilly. Open cans and scrape off the thick coconut cream into a bowl. Add maple syrup and vanilla, and whip with a hand or standing mixer. While mixer is on low, slowly add in ALOHA Vanilla Protein Powder.Stick in fridge and save for later.


In a big ol' mixing bowl, whisk all gingerbread ingredients together until batter is smooth. Lightly oil a loaf pan (I used 9" x 5") and pour in batter. Bake for about 45 minutes, until toothpick comes clean when poked in center! Let cool, top with vanilla frosting and dive in face-first.