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



  • 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)



  • 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


  • 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


  • 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.



  • 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.



  • 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.



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