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Almond Flour Gingerbread Cake Recipe

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4.3 from 8 reviews

This Almond Flour Gingerbread Cake is a moist, flavorful gluten-free dessert perfect for the holiday season or any cozy gathering. Made with warm spices like cinnamon, ginger, and nutmeg, and naturally sweetened with molasses and maple syrup, this cake pairs wonderfully with a dairy-free vegan cream cheese frosting. The recipe keeps the cake rich yet healthy with almond flour and avocado oil, offering a delicious treat for those seeking gluten-free or low-carb options.

Ingredients

Wet Ingredients

  • 2 large eggs
  • 2 Tbsp avocado oil
  • 5 Tbsp unsulphured molasses
  • 3 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 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

Optional

  • 1 batch Vegan Cream Cheese Frosting
  • Chopped walnuts or pecans for topping

Instructions

  1. Prepare Frosting: If making the optional vegan cream cheese frosting, prepare it up to 5 days in advance. Store it in a sealed container in the refrigerator. Alternatively, use a favorite regular cream cheese frosting recipe.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square or round cake pan with parchment paper for easy removal.
  3. Mix Wet Ingredients: In a mixing bowl, combine the eggs, avocado oil, molasses, pure maple syrup, and vanilla extract. Mix well until thoroughly combined. A fork suffices, but an electric mixer can be used.
  4. Add Dry Ingredients: Add the almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt to the wet mixture. Stir until a thick, sticky batter forms.
  5. Transfer Batter: Pour the batter into the prepared cake pan and spread evenly with a rubber spatula. The batter is thick and may look scant, but this is normal.
  6. Bake: Place the pan on the center rack of the oven and bake for 20 to 25 minutes. The cake is done when the edges turn slightly golden and the center is firm to a gentle touch.
  7. Cool: Allow the cake to cool completely to room temperature before applying frosting.
  8. Frost and Garnish: Spread the vegan cream cheese frosting evenly over the cooled cake. Optionally, sprinkle chopped walnuts or pecans on top for added texture and flavor.
  9. Chill for Best Slicing: Refrigerate the frosted cake for several hours until the frosting firms up. This step ensures clean, neat slices.
  10. Serve: Slice and enjoy your moist, flavorful gingerbread cake!

Notes

  • Use finely ground almond flour for best texture.
  • The batter will be thick and sticky—this is normal for almond flour cakes.
  • If you are not vegan, regular cream cheese frosting can replace the vegan version.
  • Store leftover cake in the refrigerator due to the cream cheese frosting.
  • Optional nuts add a pleasant crunch but can be omitted for nut-free needs.

Find it online: https://marthatasty.com/almond-flour-gingerbread-cake-recipe/