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!
Servings 16 People
- 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.
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)
Calories: 197.9kcal | Fat: 10.8g | Saturated Fat: 6.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.2g | Sodium: 140.8mg | Potassium: 139mg | Fiber: 0.6g | Vitamin A: 5.1IU | Calcium: 10.3mg | Iron: 3.2mg