Servings
Font
Back
One Bowl Gluten Free Gingerbread Cake
4.9 from 74 votes

One Bowl Gluten Free Gingerbread Cake

The One Bowl Gluten Free Gingerbread Cake blends oat and almond flours with warm spices like ginger, cinnamon, and allspice, sweetened with molasses and maple syrup. It’s moist, tender, and baked in a single pan without fuss. Finished with a creamy frosting made from butter, cream cheese, powdered sugar, and vanilla, it delivers a balanced gingerbread flavor suitable for gluten-free diets.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 slices
Calories: 178 kcal
Course: Dessert, Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
  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.
  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.
  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.
  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.
  6. 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

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%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 178

% 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.