Description
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!
Ingredients
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)
Instructions
- Preheat oven to 350F. Grease an 8-inch square pan and line it with slightly overhanging parchment paper.
- In a medium-sized bowl, whisk together the almond flour, sugar, ginger, cinnamon, allspice, nutmeg, cloves, baking powder and salt.
- In a separate large bowl, whisk together the eggs, molasses, maple syrup, oil and vanilla.
- Add the dry ingredients to the wet mixture and use a spatula to stir until just combined.
- Pour the batter into your prepared pan and smooth out the top with an offset spatula.
- Bake for 29-32 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool in the pan completely before frosting.
- 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.
- Spread the frosting onto the cooled cake. Slice and serve, or store covered in the fridge for up to 5 days.
Notes
- For the best texture, make sure you are using fine blanched almond flour and not almond meal.
- 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.
- 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.
- 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.
- When using plant-based butter for frostings, I prefer baking sticks or blocks over the spreadable kind.
- For a thicker and sweeter cream cheese frosting, just add more powdered sugar.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.