Gluten Free Gingerbread Cake

This Gluten Free Gingerbread Cake is fluffy and spicy-sweet. Naturally gluten free and topped with a creamy cheese frosting that is out of this world!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings People

Calories 197.9kcal

Author FoodFaithFitness

Ingredients

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 Kalona Supernatural 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 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 8x8 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

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