This rich, moist gluten free gingerbread cake is fragrant with cinnamon and molasses, with a kick from fresh ginger. It has far less sugar and oil than most recipes, but you’d never know that it’s a healthier gingerbread cake! An optional 2-ingredient Maple Cream Cheese Frosting takes the cake over the top (you’ll need a half batch of the frosting). For even more flavor and texture, top the cake with chopped Maple Pecans (yes, please!). For a spectacular finale to a special occasion dinner, you can even transform the cake (without the frosting) into this Gingerbread Trifle. The texture and flavor of the cake improve with time, so I prefer to make it the day before.
1cup(148g) gluten free flour (see Tips below) OR 1 cup (136g) regular all-purpose flour
1cup(110g) almond flour
2teaspoonsbaking powder
2teaspoonsground ginger
½teaspooncinnamon
¼teaspooncardamom
⅛teaspoonfine sea salt
Wet ingredients
2large eggs
½cupmilk
¼cupmaple syrup
3tablespoonsneutral vegetable oilsuch as grapeseed or safflower
3tablespoons(30g) coconut sugar (or brown sugar)
2tablespoons(40g) unsulphured blackstrap molasses
1teaspoonsgrated fresh gingeroptional, see notes below
1teaspoonvanilla extract
For serving (optional)
Maple Cream Cheese Frosting½ batch, recipe link in header
Maple Pecanschopped, recipe link in header
Instructions
Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray an 8x8-inch pan with cooking spray or rub it with oil. Line the pan crosswise with a piece of parchment paper (this will make it easy to remove the cake after it’s baked).
Whisk the dry ingredients
In a medium bowl, whisk together all of the dry ingredients. Use your fingers to break up any clumps of almond flour.
Beat the wet ingredients and combine
In a large bowl, whisk together the wet ingredients. Add the dry ingredients to the bowl with the wet ingredients and whisk until smooth.
Bake
Scrape the batter into the prepared pan and spread it in an even layer. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool the cake in the pan over a wire rack for 10 minutes. Run a small knife around the edges then carefully remove the cake from the pan. Cool completely on the rack.
Serve
If you’re topping the cake with the Maple Cream Cheese Frosting, dollop it over the top then swirl it into an even layer. Sprinkle with the Maple Pecans, if using.
Notes
Do Ahead: This cake gets even better with time, so go ahead and make it the day before! Cover the cake (it can be frosted or unfrosted) or transfer it to an airtight container, and store it in the refrigerator (it will keep for up to 4 days).Tips:
Measure in this recipe. If you’re not gluten free you can use regular all-purpose flour instead.
The almond flour gives the cake a tender, rich texture.
For a dairy-free gingerbread cake use an unsweetened nut, soy or oat milk.
A hint of freshly grated ginger gives the cake a lovely kick, but for a milder flavor you can omit it (it will taste more like a spice cake).