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.
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
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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.
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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.
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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.
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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.
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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.