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gluten free gingerbread cake

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.

Course Dessert, Gluten Free, Snack
Cuisine American
Keyword easy gingerbread cake, gingerbread cake, gingerbread snacking cake, gluten free gingerbread cake, grain free gingerbread cake
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 slices
Calories 178 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 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
  • 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


  1. Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  6. Frost cake with an offset spatula, then sprinkle with a little cinnamon to make pretty. Cut into 12 slices and serve.

Recipe Notes

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.

To make cake your own:

  • 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. Yum!
  • If you prefer, you can make this a chocolate chip gingerbread snacking cake by adding ½ cup white, dark or dairy free chocolate chips to the batter before baking. SO GOOD.

To store: I recommend storing the cake covered in the refrigerator for up to 5 days.

To freeze: feel free to freeze this cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted an in individual layers for best results. First, wrap each individual layers in plastic wrap, then aluminum foil and then placing the cakes in a zip-top freezer bag. When you’re ready to serve it, simply thaw it in the refrigerator overnight and then let the cake come to room temperature before serving.

Nutrition Facts
One Bowl Gluten Free Gingerbread Cake
Amount Per Serving (1 slice without frosting)
Calories 178 Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Saturated Fat 4.4g28%
Carbohydrates 19.1g6%
Fiber 1.9g8%
Sugar 8.3g9%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.