This rich, warmly spiced grain-free gingerbread cake is amazing! This simple cake is wonderful for the holidays. Double the recipe for more than 6 people or leftovers.
– large eggs, *– 2 Tbsp avocado oil– 5 Tbsp unsulphured molasses– 3 Tbsp pure maple syrup– 1 tsp pure vanilla extract– 2 ½ cups finely ground almond flour– 1 tsp baking powder– 2 tsp ground cinnamon– 2 tsp ground ginger– ½ tsp ground nutmeg– ½ tsp sea salt– 1 batch Vegan Cream Cheese Frosting, optional
Ingredient
Step 1
Step 1
Vegan Cream Cheese Frosting, optional but suggested, can be made 5 days ahead. Keep it in a sealed container in the fridge. You can make your favourite cream cheese frosting recipe.
Direction
Step 2
Step 2
Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square pan with parchment paper. You can also use an 8-inch round cake pan.
Step 3
Step 3
Whisk eggs, avocado oil, molasses, pure maple syrup, and vanilla extract in a bowl until completely blended. I combine everything with a fork, but you can use an electric mixer.
Step 4
Step 4
Add the almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt to the large bowl and mix until a thick sticky batter forms.
Step 5
Step 5
Spread the cake batter evenly in the prepared cake pan with a rubber spatula. Normal. It will look thick and like there isn't enough batter for a cake.
Step 6
Step 6
Bake the cake on the centre rack of the preheated oven for 20–25 minutes until the edges are slightly golden brown and the centre is firm when gently pushed.
Step 7
Step 7
For dairy-free cream cheese icing, let the cake cool to room temperature. You can top the icing with chopped walnuts or pecans.
Step 8
Step 8
Place the cake in the fridge for several hours to harden the frosting for smooth slicing. Slicing frosted cake is easier when chilled. Slice cake and serve!