- Preheat oven to 350°.
- Line an 8x8 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
