Gluten Free Gingerbread Cake: A Treat for Thanksgiving and Christmas

Gluten Free Gingerbread Cake: A Treat for Thanksgiving and Christmas takes around 27 minutes from beginning to end. This recipe serves 12 and costs $1.0 per serving. One serving contains 300 calories, 5g of protein, and 20g of fat. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 683 people have tried and liked this recipe. It is brought to you by Food Fanatic. It will be a hit at your Thanksgiving event. Head to the store and pick up almond flour, egg whites, cinnamon, and a few other things to make it today. With a spoonacular score of 19%, this dish is not so great. If you like this recipe, take a look at these similar recipes: Gluten Free Treat for Christmas: Fruit Snow, Gluten Free Thanksgiving Cake, and Gluten Free Gingerbread Cake (Allergen-Free).

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 17 minutes

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Ingredients:

1 1/2 cups almond flour, plus 2 tablespoons (165 grams)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 ounces candied ginger, optional (1/3 cup)

1 1/2 teaspoons cinnamon

1 tablespoon coconut flour

1/3 cup coconut oil, melted

8 ounces cream cheese, room temperature

1 egg

1 egg whites

1/4 teaspoon ground cloves

1 1/2 teaspoons ground ginger

2-4 tablespoons lemon juice

3 tablespoons maple syrup

3 tablespoons molasses

1 1/3 cups powdered sugar

1 1/2 teaspoons pure vanilla extract

Equipment:

baking paper

bowl

oven

frying pan

hand mixer

toothpicks

Cooking instruction summary:

Preheat the oven to 350°F.Line an 8" x 8" pan with parchment paper or spray it with cooking spray.In a medium bowl, mix together the wet ingredients until well combined.In a small bowl, mix together the dry ingredients until well combined.Add the dry mixture to the wet and mix just until combined.Pour the batter into the prepared pan.Bake 17 - 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.While the gingerbread is cooling, prepare the frosting.With an electric mixer, beat the cream cheese until fluffy.Gradually add the powdered sugar and beat until well combined.Add in 2 tablespoons of lemon juice and taste. If desired, add the remaining 2 tablespoons of lemon juice.Spoon a dollop of frosting over each piece before serving and top with candied ginger, if desired.Store the unfrosted cake at room temperature for up to 4 days. If frosted, store it in the refrigerator.

 

Step by step:


1. Preheat the oven to 350°F.Line an 8" x 8" pan with parchment paper or spray it with cooking spray.In a medium bowl, mix together the wet ingredients until well combined.In a small bowl, mix together the dry ingredients until well combined.

2. Add the dry mixture to the wet and mix just until combined.

3. Pour the batter into the prepared pan.

4. Bake 17 - 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.While the gingerbread is cooling, prepare the frosting.With an electric mixer, beat the cream cheese until fluffy.Gradually add the powdered sugar and beat until well combined.

5. Add in 2 tablespoons of lemon juice and taste. If desired, add the remaining 2 tablespoons of lemon juice.Spoon a dollop of frosting over each piece before serving and top with candied ginger, if desired.Store the unfrosted cake at room temperature for up to 4 days. If frosted, store it in the refrigerator.


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