One Bowl Gluten Free Gingerbread Cake
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.87 out of 5 stars
(37)
Ingredients
12 servings
- Wet ingredients
- ¼ cup coconut oil, melted and cool enough to touch (or sub melted butter)
- ¼ cup pure maple syrup
- ¼ cup blackstrap molasses
- 1 egg, at room temperature (very important)
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or milk of choice)
- Dry ingredients
- 1 cup oat flour
- 1 cup packed fine blanched almond flour
- 1 teaspoon baking powder
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- For the frosting:
- ¼ cup butter or vegan butter, at room temperature
- 4 ounces cream cheese or vegan cream cheese, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
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Preparation
Step 1
Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
Step 2
In a large bowl, whisk together the following ingredients until smooth: coconut oil (making sure it’s melted but cooled enough to touch), pure maple syrup, molasses, egg, vanilla extract and almond milk.
Step 3
Next add the dry ingredients to the bowl: oat flour, almond flour, baking powder, ground ginger, cinnamon, allspice and salt. Mix together until batter is smooth and well combined.
Step 4
Pour batter into prepared pan and smooth top with a spatula. Bake for 15-20 minutes or until tester comes out clean. Allow cake to completely cool.
Step 5
For the frosting: add butter and cream cheese to the bowl of an electric mixer; beat on high until smooth and creamy, about 1 minute. Next add powdered sugar and vanilla extract and beat on medium speed until well combined. If you like a creamier frosting, feel free to add a tablespoon of milk and mix again.
Step 6
Frost cake with an offset spatula, then sprinkle with a little cinnamon to make pretty. Cut into 12 slices and serve.
Step 7
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