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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 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 16 People
Calories 197.9kcal
Author Taylor


  • 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