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.
Servings 12 slices
Calories 178cal
Ingredients
- Wet ingredients
- ¼ cup coconut oil, melted and cool enough to touch (or sub melted butter)
- ¼ cup pure maple syrup
- ¼ cup blackstrap molasses
- 1 egg, at room temperature (very important)
- 1 teaspoon vanilla extract
- ½ 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 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- For the 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
Instructions
- Preheat oven to 350 degrees F. 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 together 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.
- For the frosting: add butter and cream cheese to the bowl of an electric mixer; beat on high until smooth and creamy, about 1 minute. Next 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.
Notes
To make dairy free: use dairy free butter and cream cheese in the frosting, or serve with powdered sugar, and berries or fold in dairy free chocolate chips into the batter instead.
See the full post for tips, tricks, and ways to customize this cake!
Nutrition
Serving: 1slice without frosting | Calories: 178cal | Carbohydrates: 19.1g | Protein: 3.6g | Fat: 10.4g | Saturated Fat: 4.4g | Fiber: 1.9g | Sugar: 8.3g