Gingerbread Cake
A warm, spiced treat that brings joy to any occasion with its fluffy texture and rich flavors, perfect for the holidays or any gathering.
Ingredients
Dry Ingredients
- 2 cups almond flour Gluten-free alternative
- 1/2 cup coconut sugar Natural sweetener
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs
- 1/4 cup molasses
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
Topping
- 1 serving Cream cheese frosting For topping
Instructions
Preparation and Baking
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the almond flour, coconut sugar, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In another bowl, whisk the eggs, then add in the molasses, melted coconut oil, and vanilla extract.
- Combine the wet and dry ingredients until well mixed.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let it cool completely then frost with cream cheese frosting before serving.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. For extra flavor, consider adding chopped nuts or raisins.