Ingredients
- 1 1/2 cups oat flour 160 grams
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vanilla kefir
- 6 tablespoons coconut sugar
- 4 1/2 tablespoons molasses
- 4 1/2 tablespoons coconut oil melted
- 2 large eggs at room temperature
- Nonstick spray
For the frosting:
- 4 ounces full-fat cream cheese softened to room temperature
- 1/4 cup unsalted butter softened to room temperature
- 1 teaspoon vanilla
- 1 cup powdered sugar sifted
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of an 8x8-inch baking pan with parchment paper, spraying the sides with nonstick 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 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 mixer 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).
