Gluten-Free Gingerbread Cake

5 from 1 vote

This simple, gluten-free gingerbread cake combines warm ginger and cinnamon with molasses to create a moist and flavorful treat perfect for the holiday season.

Prep Time20

Cook Time25

Cool Time30

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: squares

Author: Megan Olson

Ingredients

For the Cake

½ cup Gluten Free Oat Flour
½ cup nonfat Greek Yogurt room temperature
¼ cup Monkfruit
4 tablespoons Molasses
4 ½ tablespoons Extra Virgin Olive Oil
2 Eggs room temperature
1 teaspoon Cinnamon
2 teaspoons Ground Ginger
¾ teaspoon Baking Powder
¼ teaspoon Salt

For the Frosting

½ cup light Cream Cheese
¼ cup Maple Syrup
½ teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350 F. Place parchment paper on the bottom of an 8-inch" by 8-inch" baking pan and spray the sides with cooking spray.
Mix the flour, ginger, cinnamon, baking powder and salt together in a mixing bowl. In a separate bowl, mix together the eggs, olive oil, molasses, monkfruit, Greek yogurt. Fold the dry ingredients into the wet ingredients. Transfer to the prepared baking dish and smooth into an even layer.
Bake 25-28 minutes until a toothpick can be removed from the center clean. Cool the cake completely at room temperature.
Prepare the frosting by beating the cream cheese and maple syrup together with a hand mixer. Spread the frosting over the cake and sprinkle with a touch of cinnamon. Slice into squares and serve!
Store the cake in the refrigerator in a container up to 5 days.

Notes

Let the cake cool completely to room temperature before attempting to frost it with the cream cheese icing. A warm cake will melt the frosting.
Allow the eggs and Greek yogurt to sit on the counter and reach room temperature before mixing your ingredients to avoid clumps in the batter.
Use a whisk to mix the dry ingredients so the spices disperse equally and don’t form extra spicy pockets in the cake.

Nutrition