Name: Almond Flour Gingerbread Cake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 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; Chopped walnuts or pecans for topping

Jump to Recipe· 4.3 from 8 reviews

If you’re on the lookout for a deliciously cozy dessert that feels both indulgent and wholesome, you are going to adore this Almond Flour Gingerbread Cake Recipe. It’s a beautiful balance of warm spices like ginger, cinnamon, and nutmeg, combined with the rich depth of molasses and a touch of vanilla. The almond flour brings a moist, tender crumb that keeps it gluten-free without sacrificing flavor or texture. This cake is perfect for those chilly afternoons when you want something comforting but still want to skip the heavy, dense sweets. Trust me, once you try this recipe, it’s going to become a go-to treat you’ll want to make again and again.

Ingredients You’ll Need

The image shows six square pieces of a dessert arranged in two rows of three on light brown parchment paper. Each piece has two layers: a bottom layer of dark brown cake with a slightly rough texture and a thick top layer of smooth, creamy white frosting. The frosting is topped with chopped pecans, scattered evenly across the surface, adding a rough, crunchy texture with shades of light brown and tan. The edges of the cake pieces are clean but slightly irregular. The background features a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ready to gather your ingredients? The beauty of this Almond Flour Gingerbread Cake Recipe lies in its simplicity and how each ingredient plays a starring role. From the nuttiness of almond flour to the warm spices, each element perfectly complements one another, resulting in a cake that’s bursting with flavor and just the right texture.

2 large eggs: They act as the binder and add richness, helping to create a fluffy yet dense crumb.
2 Tbsp avocado oil: A light, neutral oil that adds moisture without overpowering flavor.
5 Tbsp unsulphured molasses: Provides deep, complex sweetness with a hint of robust tang typical to gingerbread.
3 Tbsp pure maple syrup: Adds natural sweetness and contributes to the cake’s moist texture.
1 tsp pure vanilla extract: Enhances the warm spices with a smooth, sweet aroma.
2 ½ cups finely ground almond flour: The heart of this recipe, giving the cake its tender structure and nutty undertone.
1 tsp baking powder: Lifts the batter so the cake isn’t too dense.
2 tsp ground cinnamon: Offers comforting warmth and classic gingerbread flavor.
2 tsp ground ginger: The star spice that gives this cake its signature zing.
½ tsp ground nutmeg: Adds subtle earthiness that complements the ginger and cinnamon.
½ tsp sea salt: Balances sweetness and enhances all the other flavors.
1 batch Vegan Cream Cheese Frosting (optional): Perfect for adding a creamy, tangy finish that pairs beautifully with the spice.

How to Make Almond Flour Gingerbread Cake Recipe

Step 1: Prepare Your Frosting First (Optional but Worth It)

Before starting the cake, whip up your Vegan Cream Cheese Frosting if you’re using it. You can make it up to five days in advance and store it in the fridge. This advance prep means the frosting has time to thicken and develop flavor, so when it’s time to dress the cake, it’ll be perfectly smooth and luscious.

Step 2: Get Your Oven and Pan Ready

Preheat your oven to 350 degrees Fahrenheit and line an 8-inch square or round cake pan with parchment paper. This simple step ensures your cake won’t stick and will come out easily once it’s baked.

Step 3: Mix the Wet Ingredients

In a sturdy mixing bowl, combine the eggs, avocado oil, molasses, maple syrup, and vanilla extract. I usually use a fork to whisk everything together, but an electric mixer will work just as well. This blend of wet ingredients creates that rich, moist base your almond flour will marry with.

Step 4: Add Dry Ingredients and Combine

Now add the almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt to the wet mixture. Stir it all until you see a thick, sticky batter form. It may seem dense and not like typical cake batter, but that’s perfect for this recipe’s texture and body.

Step 5: Pour Batter Into Pan

Transfer the thick batter into your prepared pan and use a rubber spatula to smooth the top evenly. Because of the almond flour’s density, the batter looks thicker than expected — don’t worry, it bakes into a tender cake.

Step 6: Bake Until Golden and Set

Place the pan in the center of your preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when the edges turn a lovely golden brown and the center feels firm but still slightly springy when you gently poke it.

Step 7: Cool Completely Before Frosting

Let your cake cool to room temperature. This step is crucial to prevent the frosting from melting and sliding off. Once cooled, spread the vegan cream cheese frosting evenly on top. If you want a crunchy contrast, sprinkle chopped walnuts or pecans over the frosted cake.

Step 8: Chill for Perfect Slices

If you want neat, clean slices, pop the cake in the refrigerator for a few hours. Chilling firms up the frosting, making the cake easier to cut and serve beautifully.

Step 9: Slice and Enjoy!

Now comes the best part — slice your Almond Flour Gingerbread Cake Recipe, serve, and savor every bite of this cozy, spiced delight.

How to Serve Almond Flour Gingerbread Cake Recipe

The image shows a square piece of chocolate cake on a round wooden plate. The cake has two layers: a dark brown, soft, crumbly base and a thick, creamy white frosting layer on top. The frosting is sprinkled with chopped pecans that add a textured, crunchy look. The cake piece has a tiny bite taken out of one corner, showing the moist inside. In the background, there are more pieces of the same cake on a wooden board. The scene is set on a white marbled surface with a rust-colored cloth partially in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can elevate the look and flavor of your cake. Try dusting the top with a bit of powdered sugar, or better yet, some finely chopped toasted nuts like walnuts or pecans for crunch. Fresh cranberries or a sprig of rosemary also add a festive touch if you’re serving during the holidays.

Side Dishes

This cake pairs beautifully with a warm cup of chai tea or a creamy almond milk latte to echo the spices. If you want a more substantial dessert spread, serve alongside dairy-free whipped cream or a scoop of vanilla coconut milk ice cream for contrast.

Creative Ways to Present

For a charming presentation, try cutting the cake into small squares and serving on a rustic wooden board with a scattering of pomegranate seeds or candied ginger pieces. Layer slices between thin layers of frosting and freeze them for bite-sized, frozen treats perfect for on-the-go snacking.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your Almond Flour Gingerbread Cake Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, letting you enjoy it well beyond the first slice.

Freezing

If you want to make this cake ahead for a special occasion, it freezes spectacularly. Wrap whole or sliced pieces tightly in plastic wrap and place in a freezer-safe container. It can be frozen for up to 2 months without losing its delicious texture.

Reheating

To enjoy frozen cake slices, thaw them in the refrigerator overnight. If you like your cake warm, gently reheat individual slices in a microwave for 15 to 20 seconds or warm in a low oven (around 300°F) for 10 minutes. Just avoid overheating to keep the frosting intact.

FAQs

Can I substitute other flours for almond flour in this recipe?

Almond flour is key to this cake’s moist and tender crumb as well as its naturally nutty flavor. Substituting with other flours like all-purpose or coconut flour will change the texture and moisture significantly, so it’s best to stick to almond flour for this particular recipe.

Is this cake suitable for people with nut allergies?

Unfortunately, since almond flour is the base, this recipe is not safe for anyone with nut allergies. If you need a nut-free alternative, there are other gluten-free gingerbread recipes that use oat flour or gluten-free blends.

Can I make this cake vegan?

This Almond Flour Gingerbread Cake Recipe uses eggs, which are essential for structure and moisture. You could experiment with flax or chia egg substitutes, but the texture may change. The vegan cream cheese frosting keeps the topping dairy-free, though!

Why is my cake dense after baking?

This cake naturally has a denser texture due to almond flour, which doesn’t behave like wheat flour. Make sure you bake it fully and let it cool completely before slicing. If it feels too dense, you can try adding a bit more baking powder next time for extra lift.

Can I add mix-ins like chocolate chips or nuts?

Yes! Chopped walnuts, pecans, or dairy-free chocolate chips can be folded into the batter before baking for extra texture and flavor. Just keep the quantities moderate so the cake maintains its gingerbread integrity.

Final Thoughts

There’s something truly special about this Almond Flour Gingerbread Cake Recipe that makes it feel like a warm hug on a plate. It’s simple, wholesome, and full of those classic gingerbread spices we all love, with the added bonus of being gluten-free and naturally tender. Whether you’re baking for a holiday celebration or a cozy night in, this cake will become a beloved favorite. Give it a try—you won’t be disappointed!