This Gingerbread Cake is fluffy and spicy-sweet, naturally gluten-free and topped with a creamy cheese frosting that is out of this world!
why you will LOVE this recipe
- These gingerbread cake bars? They, well, take the CAKE. They are spicy and sweet and soft and fluffy and are topped with a THICK layer of cream cheese frosting that is just the icing on the CAKE.
- Bold statement alert: this gluten-free gingerbread recipe is the only Christmas dessert recipe you need. Sure, you can keep making vegan sugar cookies, vegan snickerdoodles and even some whipped gluten-free shortbread cookies, but if you really want to stand out at the office pot luck, MAKE THIS CAKE!
INGREDIENTS
The ingredient list looks very similar to the gluten-free gingerbread muffins because gingerbread uses some main ingredients that no matter WHAT, you cannot NOT use them and still call it a gingerbread recipe.
- 1 1/2 cups oat flour (GF if needed) 160g
- 2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vanilla kefir
- 6 tbsp coconut sugar
- 4 1/2 tbsp molasses
- 4 1/2 tbsp coconut oil, melted
- 2 large eggs, at room temperature
For The Frosting:
- 4 oz full-fat cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 1 tsp vanilla
- 1 cup powdered sugar, sifted
Yep, that’s right — kefir! Just like the healthy gluten-free chocolate chip muffins and healthy soft oatmeal breakfast bars, we’re having a festive little probiotic party!
iNSTRUCTIONS
- Pre-heat your oven to 350 degrees and line the bottom of an 8×8 inch baking pan with parchment paper, spraying the sides with spray
- In a medium bowl, mix the flour, spices, baking powder and salt. In a separate bowl, whisk all the other ingredients except the frosting ingredients.
- Whisk the dry ingredients into the wet ingredients until well combined and pour into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 25-28 minutes. Let cool COMPLETELY.
- Once cool, use an electric hand mix to beat the cream cheese and butter until light and fluffy, about 3 to 4 minutes. Add in the vanilla and beat until combined.
- Add in the icing sugar a little bit at a time while beating until well mixed.
- Spread over the cake and garnish with a sprinkle of cinnamon (if desired)
- DEVOUR
what is kefir?
Kefir is what happens when you add kefir grains to the milk of cows, goats, or sheep. The grains, which are a combination of bacteria and yeast, ferment the milk, producing a tangy, slightly carbonated beverage. Kefir resembles a slightly watery yogurt. If you don’t like the taste, just remind yourself that it is a rich source of vitamins, minerals, and probiotics, which are beneficial bacteria that can help support gut health and improve digestion.
Tips and Tricks To Making A Delicious Gingerbread Cake
- When slathering on the thick frosting, opt for an offset spatula. It’s smaller and not as unwieldy as your typical spatula, and is perfect for accentuating the top of your cake with swirls and other patterns that will make your cake look as good as it tastes.
- Try pairing your cake with a cup of warm apple cider. It’s festive and tasty, plus, the sweet, tart flavors of the cider will contrast with the spicy, rich flavors of the cake.
- I repeat: Let the cake cool COMPLETELY. You don’t want a still-warm cake making your icing all runny when you go to slater it on. Also, your cake will continue to cook and firm up as it cools. If you try to remove the cake from the pan or transfer it to a serving plate while it is still warm, it may be too soft and delicate to handle, and it may fall apart or break.
FAQs
The main difference is all about the type of dough or batter that is used. Gingerbread is made with a stiff dough that is flavored with ginger, cinnamon, and other spices. That stiffness is what lends itself to being cut into shapes before being baked. Ginger cake, meanwhile, is made with a softer batter that is typically made with sugar, butter, flour, eggs, and ginger. The batter is poured into a cake pan and baked until it is set.
You bet there is, with the varieties each being associated with a different nation. English gingerbread, which is made with treacle or molasses and has a rich, dark color. It is typically baked in a loaf or cake pan and served as a dessert or snack.
French gingerbread, or pain d’épices, which is made with honey and has a softer, more cake-like texture. It is often flavored with spices such as cinnamon and nutmeg, and it is served as a dessert or breakfast treat.
German gingerbread, or lebkuchen, which is made with honey and spices and has a dense, chewy texture. It is often baked in the shape of a heart and decorated with icing or candied fruit.
If you’re not entirely sold on kefir or don’t have it on hand, then, yes, you can use something else. Another type of fermented milk product, such as yogurt or buttermilk will do nicely. The taste will remain largely unchanged (kefir, yogurt, and buttermilk all have that slight sourness to them) and they will also activate the baking powder, which will help the cake rise.
how To store your gingerbread cake
Once the cake is cool, put it in an airtight container or cover it with plastic wrap. This way, the cake won’t dry out or assume any unwanted odors from other food in your fridge. You can also place the cake in a cake keeper or under a glass dome to keep it safe.
Other Healthy Holiday Treats
Gingerbread Dairy-Free Paleo Cheesecake Bars
Chocolate Hazelnut Healthy Ginger snap Recipe
Ingredients
For the frosting:
- 4 Oz Full fat cream cheese, softened to room temperature
- 1/4 Cup Kalona Supernatural Unsalted Butter, softened to room temperature
- 1 tsp Vanilla
- 1 Cup Powdered sugar, sifted.
Instructions
- Pre heat your oven to 350 degrees and line the bottom of an 8×8 inch baking pan with parchment paper, spraying the sides with spray
- In a medium bowl, mix the flour, spices, baking powder and salt. In a separate bowl, whisk all the other ingredients except the frosting ingredients.
- Whisk the dry ingredients into the wet ingredients until well combined and pour into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 25-28 minutes. Let cool COMPLETELY.
- Once cool, use an electric hand mix to beat the cream cheese and butter until light and fluffy, about 3 to 4 minutes. Add in the vanilla and beat until combined.
- Add in the icing sugar a little bit at a time while beating until well mixed.
- Spread over the cake and garnish with a sprinkle of cinnamon (if desired)
- DEVOUR
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: 9 FREESTYLE POINTS: POINTS+: 6 OLD POINTS: 5
(per cake bar, based on the recipe making 16)
Erika says
These gingerbread cake bars look amazing. I love the frosting on these! Yum!
Taylor Kiser says
Thank you Erika!
Pam Greer says
I am always looking to use kefir in my cooking!! These are going on the Christmas menu!! They look amazing!
Taylor Kiser says
Thank you!!!
Irina says
This gluten-free version of Gingerbread Cake is very helpful during the upcoming holidays. Since we have friends who are gluten-free, I am going to include this cake on my menu. Thanks for sharing.
Taylor Kiser says
Thanks Irina!
Rebecca says
I’ve gotta try this kefir! and it’s such a great addition to these gingerbread cake bars! YUM. PS your photos are beautiful.
Taylor Kiser says
You do! It’s so good! And thanks!
Heidy L. McCallum says
Fabulous! I made this the other day and was thrilled that everyone enjoyed it! My best friend who cannot eat gluten was so happy over this recipe she requested it and is making it soon!!
Taylor Kiser says
Yay! So glad everyone liked!