One Bowl Gluten Free Gingerbread Cake

This is a wonderful treat for a chilly night, and it makes the house smell fantastic while it’s baking! It’s also easily made dairy-free if needed. It’s especially delicious with a cup of holiday flavored tea (we have some great new Limited Edition teas from Republic of Tea at the store this month)!

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Ingredients

Wet ingredients:

1/4 cup coconut oil, melted and cool enough to touch

1/4 cup pure maple syrup

1/4 cup blackstrap molasses

1 egg, at room temperature (very important)

1 teaspoon vanilla extract

1/2 cup unsweetened almond milk (or milk of choice)

Dry ingredients:

1 cup oat flour (see this link on how to make oat flour from oats)

1 cup packed fine blanched almond flour

1 teaspoon baking powder

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 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


*Note: For a dairy-free cake, I’d recommend a powdered sugar glaze on top of the cake rather than the cream cheese frosting. You can find a great, simple glaze recipe here.


See the entire recipe and directions at the Ambitious Kitchen.