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Pieces of almond flour gingerbread cake arranged on brown crumpled parchment paper.

Almond Flour Gingerbread Cake

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  • Author: Leanne
  • Prep Time: 20 minutes
  • Cooling Time: 2 hours
  • Cook Time: 32 minutes
  • Total Time: 2 hours 52 minutes
  • Yield: 16 pieces
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Canadian
  • Diet: Gluten Free


Almond Flour Gingerbread Cake is filled with warm and cozy spices and rich molasses flavor. It’s naturally gluten-free with a dairy-free spiced cream cheese frosting! 


For the cake:

  • 2 1/2 cups (260g) fine blanched almond flour
  • 1/4 cup (40g) coconut sugar
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  •  1/4 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1/4 cup (85g) fancy molasses
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 teaspoon vanilla extract

For the frosting:

  • 4 ounces (113g) plant-based cream cheese, room temperature
  • 1/4 cup (56g) plant-based butter, room temperature
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups (180g) powdered sugar, sifted (plus more, if necessary)


  1. Preheat oven to 350F. Grease an 8×2 inch square pan and line it with slightly overhanging parchment paper.
  2. In a medium-sized bowl, whisk together the almond flour, sugar, ginger, cinnamon, allspice, nutmeg, cloves, baking powder and salt.
  3. In a separate large bowl, whisk together the eggs, molasses, maple syrup, oil and vanilla.
  4. Add the dry ingredients to the wet mixture and use a spatula to stir until just combined.
  5. Pour the batter into your prepared pan and smooth out the top with an offset spatula.
  6. Bake for 29-32 minutes, or until a toothpick inserted into the middle comes out clean.
  7. Let cool in the pan completely before frosting.
  8. To make the frosting, add the cream cheese, butter, cinnamon and nutmeg to a mixing bowl and use an electric mixer on medium-high speed to cream together. Gradually add the powdered sugar until the frosting is smooth and creamy. 
  9. Spread the frosting onto the cooled cake. Slice and serve, or store covered in the fridge for up to 5 days.


  1. For the best texture, make sure you are using fine blanched almond flour and not almond meal.
  2. If you don’t have a kitchen scale to weigh your flour, be sure to measure it using the spoon and level method with a dry measuring cup.
  3. In my experience, plant-based butters and cream cheeses don’t need a lot of time to soften at room temperature compared to dairy versions.
  4. Some plant-based cream cheeses may not even need to be left at room temperature. If the variety you’re using seems soft, just skip the step of bringing it to room temperature.
  5. When using plant-based butter for frostings, I prefer baking sticks or blocks over the spreadable kind.
  6. For a thicker and sweeter cream cheese frosting, just add more powdered sugar.
  7. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.