This moist, warmly spiced grain-free gingerbread cake is delicious! This simple cake is perfect for the holidays. Double the recipe for more than 6 people or leftovers.
INGREDIENT
– 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
INSTRUCTIONS
Optional but recommended vegan cream cheese frosting can be made 5 days ahead. Store in a sealed container in the fridge. Make your favourite cream cheese frosting.
Step 1
Preheat oven to 350°F and line an 8-inch square pan with parchment. Another option is an 8-inch round cake pan.
Step 2
Eggs, avocado oil, molasses, pure maple syrup, and vanilla extract should be mixed well. I fork-mix everything, but you can use an electric mixer.
Step 3
In a large bowl, mix almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt into a thick, sticky batter.
Step 4
Use a rubber spatula to evenly distribute the cake batter in the pan. Normal. It will be thick and look like cake batter is lacking.
Step 5
On the centre rack of the preheated oven, bake the cake for 20–25 minutes until the edges are slightly golden brown and the centre is firm when gently poked.
Step 6
Cool the cake to room temperature for dairy-free cream cheese frosting. Top frosting with chopped walnuts or pecans.
Step 7
Put the cake in the fridge for several hours to set the frosting for easy slicing. Chilling makes frosted cake easier to slice. Slice and serve cake!