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stack of three gingerbread squares on a piece of white parchment paper against a white backdrop

AIP Gingerbread Squares (paleo, vegan, coconut free)

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5 from 15 reviews


These gluten-free, dairy-free, AIP Gingerbread Squares are the epitome of holiday comfort. They’re super soft and moist, paleo, vegan, coconut-free and full of deliciousness. 


Units Scale
  • 1 cup very ripe plantain, chopped (about 1 large plantain)
  • 1/3 cup olive oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsulphered blackstrap molasses
  • 1 tsp pure vanilla extract
  • 3/4 cup green banana flour
  • 1/4 cup tapioca starch
  • 1 tsp cinnamon
  • 2 tsps powdered ginger
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar


  1. Preheat oven to 350F and line a 9 x 6 pan with parchment paper.
  2. In a high powered blender or food processor add chopped plantain, olive oil, applesauce, unsulphered molasses and vanilla and blend until completely smooth.
  3. In a large bowl combine green banana flour, tapioca starch, cinnamon, powdered ginger, cloves, salt and baking soda.
  4. Make a well in the center of the dry ingredients and add the plantain mixture. Stir to combine.
  5. Finally, fold in the apple cider vinegar. Do not overmix.
  6. Pour into lined baking dish and bake in the middle rack of oven for 15 minutes.
  7. Allow the gingerbread to cool completely before cutting into squares.*


*These squares are even more delicious once they set and the flavor really develops by the second day so I recommend making these ahead of time if you are serving them for a gathering.  Regardless, allow them to cool completely before cutting into them to allow the flavors to set in. 

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Desserts