Almond Flour Gingerbread Cake

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!

Course Dessert

Cuisine American, Canadian

Keyword almond flour, cake, cream cheese frosting, dairy-free, gingerbread, gluten-free

Prep Time 20

Cook Time 32

Cooling Time 2

Total Time 2 52

Servings pieces

Calories 273kcal

Author Leanne

Ingredients

For the cake:

2 ½ cups fine blanched almond flour
¼ cup coconut sugar
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon baking powder
¼ teaspoon fine sea salt
3 large eggs room temperature
¼ cup fancy molasses
¼ cup maple syrup
¼ cup extra virgin olive oil
1 teaspoon vanilla extract

For the frosting:

4 ounces plant-based cream cheese room temperature
¼ cup plant-based butter room temperature
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 ½ cups powdered sugar sifted (plus more, if necessary)

US Customary - Metric

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.

Nutrition