One Bowl Gluten Free Gingerbread Cake
User Reviews
4.9
One Bowl Gluten Free Gingerbread Cake
Description
This gluten-free cake uses a combination of oat and finely packed almond flour to provide structure and moisture. The wet ingredients, including coconut oil, maple syrup, molasses, egg, vanilla extract, and almond milk, are whisked together before being combined with the dry spice and flour mixture. Baking at 350°F in a parchment-lined pan ensures even cooking and easy release.
The ginger, cinnamon, and allspice impart classic gingerbread warmth and depth without overpowering. The resulting cake is tender with a hint of chew from the almond flour. The frosting combines butter and cream cheese to create a smooth, creamy topping, sweetened and flavored with vanilla to complement the spices in the cake.
Suitable for serving at holiday gatherings or as a spiced treat, this cake offers a satisfying alternative for those avoiding gluten. Variations include making it dairy-free by swapping in vegan butter and cream cheese or adding dairy-free chocolate chips for extra richness.
Ensure the egg is at room temperature before mixing to improve texture. The frosting can be made creamier by adding a bit of milk as preferred.
Ingredients
- Wet ingredients
- ¼ cup coconut oil melted and cool enough to touch, or substituted melted butter
- ¼ cup pure maple syrup
- ¼ cup blackstrap molasses
- 1 egg at room temperature (very important
- 1 teaspoon vanilla extract
- ½ cup almond milk unsweetened, or milk of choice
- Dry ingredients
- 1 cup oat flour
- 1 cup almond flour packed, fine, blanched
- 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
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- Frost cake with an offset spatula, then sprinkle with a little cinnamon to make pretty. Cut into 12 slices and serve.
Notes
- Use dairy-free butter and cream cheese to make a dairy-free frosting alternative.
- Serve without frosting or fold in dairy-free chocolate chips into the batter for variation.
- Room temperature eggs improve the cake's texture and mixing.
- Line pan with parchment and spray with nonstick spray to prevent sticking and ease removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1slice without frosting | |
| Calories | 178cal | 9% |
| Carbohydrates | 19.1g | 6% |
| Protein | 3.6g | 7% |
| Fat | 10.4g | 16% |
| Saturated Fat | 4.4g | 22% |
| Fiber | 1.9g | 8% |
| Sugar | 8.3g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
