Almond Flour Gingerbread Cake
A grain-free version of delicious gingerbread cake that is warmly-spiced and so moist! This easy cake recipe is the perfect festive treat. Double the recipe if you're serving more than 6 individuals or you want leftovers.
Servings: 9 Servings
Calories: 274kcal
Equipment
Ingredients
- 2 large eggs *
- 2 Tbsp avocado oil
- 5 Tbsp unsulphured molasses
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 ½ cups finely ground almond flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp sea salt
- 1 batch Vegan Cream Cheese Frosting optional
Instructions
- If you’re making the optional (but recommended) Vegan Cream Cheese Frosting, prepare it up to 5 days ahead of time. Store it in a sealed jar or container in the refrigerator. If you prefer regular cream cheese frosting, feel free to make your favorite recipe.
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square pan with parchment paper. You can also use an 8-inch round cake pan.
- In a mixing bowl, mix the eggs, avocado oil, molasses, pure maple syrup, and vanilla extract until the wet ingredients are well-combined. I use a fork to mix everything together but you can use an electric mixer if you have one.
- Add the almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt to the large bowl and mix until a thick sticky batter forms.
- Transfer the cake batter to the prepared cake pan and use a rubber spatula to spread it into an even layer. It will seem thick and it will look like there isn’t enough batter for a cake - this is normal.
- Bake on the center rack of the preheated oven for 20 to 25 minutes or until the edges of the cake appear slightly golden brown and the center feels somewhat firm when gently poked.
- Allow the cake to cool to room temperature before frosting it with the dairy-free cream cheese frosting. If you’d like, sprinkle the top of the frosting with chopped walnuts or pecans.
- If you want the cake to slice nicely, place it in the refrigerator and chill for several hours, until the frosting has set up. Chilling the frosted cake will make it easier to slice.
- Slice cake and serve!
Notes
*For a vegan version, replace the eggs with two flax eggs. Mix 2 tablespoons of ground flaxseed in a small bowl with 6 tablespoons of water. Allow this mixture to sit for 15 minutes, stirring occasionally, until it resembles the consistency of beaten eggs.
Nutrition
Serving: 1slice (of 9) | Calories: 274kcal | Carbohydrates: 20g | Protein: 8g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 219mg | Fiber: 4g | Sugar: 12g