Almond Flour Gingerbread Cake Recipe

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.


– 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


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!

Step 8

See Also

See Also

Healthy Double Chocolate Sweet Potato Muffins Recipe