Almond Flour Gingerbread Cake Paleo Recipe

This rich, warmly spiced grain-free gingerbread cake is amazing! This simple cake is wonderful for the holidays. Double the recipe for more than 6 people or leftovers. 

– 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 optional

Ingredient

Rounded Banner With Dots

1

Making vegan cream cheese frosting five days ahead is optional but advised. Keep in a sealed jar in the fridge.  

Direction

Rounded Banner With Dots

2

Frost with your preferred cream cheese.Line an 8-inch square pan with parchment and preheat oven to 350°F. An 8-inch round cake pan works too. 

Rounded Banner With Dots

3

In a bowl, mix eggs, avocado oil, molasses, pure maple syrup, and vanilla. I fork-mix everything, but you may use an electric mixer. 

Rounded Banner With Dots

4

Mix almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt until thick and sticky in a large bowl. 

Rounded Banner With Dots

5

Spread cake batter in pan using rubber spatula. Normal. Thick, like cake batter missing. 

Rounded Banner With Dots

6

Place the cake on the centre rack of the preheated oven for 20–25 minutes until the edges are faintly golden brown and the centre is firm when squeezed. 

Rounded Banner With Dots

7

The cake must be room temperature for dairy-free cream cheese icing. Top frosting with chopped walnuts or pecans. 

Rounded Banner With Dots

8

To harden frosting for smooth slicing, refrigerate the cake for several hours. Freezing makes frosted cake easier to slice. Slice and serve cake! 

Also See

Greek Frittata Recipe