ONE BOWL GLUTEN-FREE GINGERBREAD CAKE

Delicious, easy gingerbread cake made right in one bowl! This gluten-free gingerbread snacking cake is made with a mix of oat and almond flour, warm spices and is sweetened with pure maple syrup and blackstrap molasses. We hope you love this easy gingerbread cake ~ and it’s perfect for Christmas morning brunch!

Prep Time      15 Minutes
Cook Time     15 Minutes
Total Time     30 Minutes
Serves12

Ingredients:

WET INGREDIENTS:

  • 1/4 cup coconut oil, melted and cool enough to touch (or sub melted butter)
  • 1/4 cup pure maple syrup
  • 1/4 cup blackstrap molasses
  • 1 egg, at room temperature (very important)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk (or milk of choice)

 

DRY INGREDIENTS:

  • 1 cup oat flour
  • 1 cup packed fine blanched almond flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt

FROSTING: 

  • ¼ cup butter or vegan butter, at room temperature
  • 4 ounces cream cheese or vegan cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Directions:

  • Preheat oven to 350°.
  • Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
  • In a large bowl, whisk together the following ingredients until smooth: coconut oil (making sure it’s melted but cooled enough to touch), pure maple syrup, molasses, egg, vanilla extract and almond milk.
  • Next add the dry ingredients to the bowl: oat flour, almond flour, baking powder, ground ginger, cinnamon, allspice, and salt. Mix until batter is smooth and well combined.
  • Pour batter into prepared pan and smooth top with a spatula.
  • Bake for 15-20 minutes or until tester comes out clean.
  • Allow cake to completely cool.

 

FROSTING:

  • Add butter and cream cheese to the bowl of an electric mixer; beat on high until smooth and creamy..
  • Add powdered sugar and vanilla extract and beat on medium speed until well combined. If you like a creamier frosting, feel free to add a tablespoon of milk and mix again.
  • Frost cake with an offset spatula, then sprinkle with a little cinnamon to make pretty.
  • Cut into 12 slices and serve.

 

TIPS:

  • To make dairy free: Serve with a dairy free frosting or powdered sugar, berries or fold in dairy free chocolate chips into the batter instead.
  • If you don’t want to frost the cake, you can sprinkle it with powdered sugar or serve with coconut whipped cream or regular whipped cream.
  • Make this a chocolate chip gingerbread snacking cake by adding ½ cup white, dark or dairy free chocolate chips to the batter before baking.
  • To store: Stores well covered in the refrigerator for up to 5 days or freeze up to 2 month.

 

Credit: ambitiouskitchen.com

Share this post?

Facebook
Twitter
LinkedIn
Pinterest

Recent Posts

BUILD HEALTHY BONE TISSUE

Calcium receives much of the attention when discussing building healthy bones.  Calcium is important in supporting healthy bones as does magnesium and other minerals. But vitamin K2, when combined with

Read More »
Categories