easy gingerbread cake

Delicious, easy gingerbread cake made right in one bowl! This gluten free gingerbread snacking cake is made with a mix of oat and almond flour, warm spices and is sweetened with pure maple syrup and blackstrap molasses.

One Bowl Gluten Free Gingerbread Cake

Wet ingredients

coconut oil, melted

maple syrup

blackstrap molasses

egg,

vanilla extract

almond milk (or milk of choice)

Dry ingredients

oat flour

almond flour

baking powder

ginger

cinnamon

allspice

salt

For the frosting:

butter

cream cheese

sugar

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.

This Easy Gingerbread Cake with Vanilla Bean Icing might just be the easiest, moistest, most delicious cake you've ever made! Just one bowl!

Easy Gingerbread Cake with Vanilla Bean Icing

For the cake:

water

dark brown sugar (260 grams)

molasses (maple syrup

all-purpose flour (375 grams)

baking soda

cloves

eggs

For the icing:

butter (4 ounces 113 grams)

cream cheese cheese (55 grams)

half & half or whole milk

vanilla bean*

sugar (625 grams)

Preheat oven to 325˚F**. degrees. Grease a 13x 9-inch pan with nonstick baking spray. Don’t use cooking spray as it’s not the same. Baking spray is actually shortening and flour mixed together. If you don’t have baking spray, you can get the same results by greasing your pan with softened butter. Then add a tablespoon of flour and rotate pan till it’s completely coated with flour. Discard excess flour and proceed with next step.

Place butter pieces and water in a large, microwave-safe bowl. Cook on high power for 1- 1 1/2 minutes or until butter is mostly melted (It’s fine if a few little pieces remain.) Remove from microwave, add brown sugar and maple syrup. Stir well.

Sprinkle flour over the top of the butter mixture. Sprinkle baking soda, salt and spices on top of flour. Whisk slowly until all dry ingredients have been incorporated then whisk vigorously till mixture is lump-free.

Add eggs and whisk well again until eggs are completely incorporated.

Pour into prepared pan and bake for 35-40 minutes or until cake is puffed and feels firm when lightly touched in the center. You can also test the cake for doneness with the sharp end of a toothpick. Insert toothpick into the center of the cake, then remove it. If there is wet batter on the toothpick, the cake needs a bit more time in the oven. If it comes out clean or with just a few crumbs, the cake is done.

When cake is done, remove it from oven to a cooling rack to cool completely before icing***.

While the cake is baking, wash the bowl so it will be ready to make the icing. For the icing, combine butter and cream cheese in the large microwave safe bowl. Cook on high power for 45-55 seconds or until butter is about half melted. Watch it carefully, checking every 10 seconds as every microwave is different.

Whisk until smooth and creamy then add half and half and vanilla bean seeds and whisk again.

Add 2 cups powdered sugar and whisk until smooth. Continue adding powdered sugar, 1 cups at a time, whisking after each addition until lump free.

Icing should be thick but creamy and spreadable. If too thick add a little more half and half. If too thin add a bit more powdered sugar.

Spread icing over cooled cake. Icing will set up if you let it sit for an hour or two but cake can be enjoyed at any time.

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Top 2 easy gingerbread cake recipes from across the web

The most viewed easy gingerbread cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Bowl Gluten Free Gingerbread Ca...

Easy Gingerbread Cake with Vanilla ...

The most viewed easy gingerbread cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine