I didn’t fall in love with all issues gingerbread till a couple of years in the past after I made these INCREDIBLE ginger molasses cookies with a chewy, spicy center and crispy sugar coated edges. After my first chew, I knew that I might be a gingerbread lover for all times.
To not point out these fabulous little gingersnap cookies from Dealer Joe’s… have you ever had them? Harmful is what they’re.
Talking of my love for gingerbread, immediately I’m resharing a straightforward gluten free gingerbread cake recipe you could’t assist however fall in love with! Not solely is it made in a single bowl, however it’s additionally gluten free and excellent for Christmas morning brunch or anytime you’re feeling a vacation snack or dessert.
This gingerbread cake recipe is SO MOIST (I do know we hate that phrase) however it’s actually pleasant and virtually a cross between a cake and a bar. My husband, who actually doesn’t even like gingerbread treats, LOVED this cake, and earlier than I knew it had even eaten half of the pan. That’s how you understand it’s REAL GOOD.
Substances in gluten free gingerbread cake
This simple gingerbread cake is made with easy components you in all probability have already got in your pantry or fridge. Whoo hoo!
- Coconut oil: you’ll want melted coconut oil to provide the cake moisture.
- Sweetener: we’re sweetening this gingerbread cake with pure maple syrup and blackstrap molasses for true gingerbread taste.
- Egg: you’ll want 1 egg on this recipe to assist the cake bake up correctly.
- Milk: a little bit milk (I like to make use of unsweetened almond milk) provides further moisture.
- Flour: to maintain the cake gluten free we’re utilizing a mixture of wonderful blanched almond flour and oat flour.
- Spices: the fantastic mixture of floor ginger, cinnamon, allspice, and a little bit salt are important to the gingerbread taste as nicely!
- Baking staples: you’ll additionally want baking powder (not baking soda) and vanilla extract. Discover ways to make your individual vanilla extract right here!
- For the frosting: prime this attractive gingerbread cake with a easy cream cheese frosting made out of butter, cream cheese, powdered sugar, and vanilla.
Make this gluten free gingerbread cake your individual
What I like about this simple gingerbread cake is you could actually make it your individual primarily based in your preferences! Listed here are some choices:
- Prime with a cream cheese frosting. That is how I usually serve it. Typically I even add the zest of 1 lemon + 1 tablespoon lemon juice to the frosting for a lemon cream cheese frosting. You can additionally do an orange cream cheese frosting with the identical quantities!
- Add chocolate chips. Skip the frosting and fold in 1/2 cup chocolate chips of option to the batter! You can do semi-sweet, darkish chocolate, white chocolate and even dairy free chocolate chips. YUM.
- Serve with powdered sugar + berries. Prime with a dusting of powdered sugar and berries to maintain it dairy free.
Can I make it dairy free or vegan?
Be happy to make use of dairy free butter and dairy free cream cheese to maintain your complete cake dairy free. Alternatively, you need to use one of many dairy free toppings above!
I haven’t examined this cake utilizing a flax egg instead of the common egg, however I believe it ought to work nicely!
The best way to make your individual oat flour
As an alternative of shopping for oat flour, you’ll be able to simply make your individual gluten free oat flour by merely putting licensed gluten free oats right into a blender and mixing/pulsing till they’re easy and resemble flour. That is in all probability the most cost effective choice, too! Take a look at my tutorial with all of my finest ideas & methods.
Personally, I LOVE utilizing a mixture of each oat flour and almond flour for a chewy, moist crumb on this cake.
Can I exploit all objective flour?
Sadly, I can’t suggest utilizing all objective flour on this recipe as I don’t suppose the cake texture will end up the identical. You’ll want the gluten-free flour mix of almond flour and oat flour!
Ideas for making the right wholesome gingerbread cake
- Use room temp components. Make sure that your egg is at room temperature and your coconut oil is cooled earlier than you combine the moist components collectively in any other case the chilly eggs will coagulate with the new coconut oil. Merely run your egg beneath heat water for a couple of minutes to convey it to room temp. This goes for the cream cheese and butter within the frosting, too, in an effort to simply beat it collectively! Don’t microwave the butter or cream cheese or it’s going to break the frosting. Merely set out the components earlier than you start baking your cake and by the point it’s achieved baking and cooling, they’ll be able to go!
- Pack your almond flour. That’s proper, you’ll wish to pack the almond flour similar to you’ll with brown sugar, No must pack the oat flour.
- Cool the cake. Earlier than including that fluffy cream cheese frosting, ensure that your cake is totally cooled in any other case the frosting will soften on prime.
The best way to retailer & freeze gluten free gingerbread cake
- To retailer: I like to recommend storing the cake lined within the fridge for as much as 5 days.
- To freeze: be at liberty to freeze this cake both frosted or unfrosted for as much as 2 months. I like to recommend freezing it unfrosted in particular person layers for finest outcomes. First, wrap every particular person layer in plastic wrap, then aluminum foil, after which place the muffins in a zip-top freezer bag or hermetic container. While you’re able to serve it, merely thaw it within the fridge in a single day after which let the cake come to room temperature earlier than serving.
Extra gingerbread recipes you’ll love
I hope you’re keen on this simple gluten free gingerbread cake! For those who make it, please go away a remark beneath and fee the recipe letting me know the way you preferred it. I respect it! xo.
One Bowl Gluten Free Gingerbread Cake
Scrumptious, simple gingerbread cake made proper in a single bowl! This gluten free gingerbread snacking cake is made with a mixture of oat and almond flour, heat spices and is sweetened with pure maple syrup and blackstrap molasses.
Substances
- Moist components
- ¼ cup coconut oil, melted and funky sufficient to the touch (or sub melted butter)
- ¼ cup pure maple syrup
- ¼ cup blackstrap molasses
- 1 egg, at room temperature (essential)
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or milk of alternative)
- Dry components
- 1 cup oat flour
- 1 cup packed wonderful blanched almond flour
- 1 teaspoon baking powder
- 1 ½ teaspoons floor 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
Directions
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Preheat oven to 350 levels F. Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray to stop sticking.
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In a big bowl, whisk collectively the next components till easy: coconut oil (ensuring it’s melted however cooled sufficient to the touch), pure maple syrup, molasses, egg, vanilla extract and almond milk.
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Subsequent add the dry components to the bowl: oat flour, almond flour, baking powder, floor ginger, cinnamon, allspice and salt. Combine collectively till batter is easy and nicely mixed.
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Pour batter into ready pan and easy prime with a spatula. Bake for 15-20 minutes or till tester comes out clear. Permit cake to fully cool.
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For the frosting: add butter and cream cheese to the bowl of an electrical mixer; beat on excessive till easy and creamy, about 1 minute. Subsequent add powdered sugar and vanilla extract and beat on medium velocity till nicely mixed. For those who like a creamier frosting, be at liberty so as to add a tablespoon of milk and blend once more.
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Frost cake with an offset spatula, then sprinkle with a little bit cinnamon to make fairly. Reduce into 12 slices and serve.
Recipe Notes
See the complete publish for ideas, methods, and methods to customise this cake!
Vitamin
Serving: 1slice with out frostingEnergy: 178calCarbohydrates: 19.1gProtein: 3.6gFats: 10.4gSaturated Fats: 4.4gFiber: 1.9gSugar: 8.3g
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats
This publish was initially revealed on December nineteenth, 2019, and republished on December seventh, 2023.
