Almond Flour Gingerbread Cake Paleo Recipe

This rich, warmly spiced grain-free gingerbread cake is amazing! This simple cake is wonderful for the holidays. Double the recipe for more than 6 people or leftovers. 

– 2 large eggs * – 2 Tbsp avocado oil – 5 Tbsp unsulphured molasses – 3 Tbsp pure maple syrup – 1 tsp pure vanilla extract – 2 ½ cups finely ground almond flour – 1 tsp baking powder – 2 tsp ground cinnamon – 2 tsp ground ginger – ½ tsp ground nutmeg – ½ tsp sea salt – 1 batch Vegan Cream Cheese Frosting optional


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Making vegan cream cheese frosting five days ahead is optional but advised. Keep in a sealed jar in the fridge.  


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Frost with your preferred cream cheese.Line an 8-inch square pan with parchment and preheat oven to 350°F. An 8-inch round cake pan works too. 

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In a bowl, mix eggs, avocado oil, molasses, pure maple syrup, and vanilla. I fork-mix everything, but you may use an electric mixer. 

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Mix almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt until thick and sticky in a large bowl. 

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Spread cake batter in pan using rubber spatula. Normal. Thick, like cake batter missing. 

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Place the cake on the centre rack of the preheated oven for 20–25 minutes until the edges are faintly golden brown and the centre is firm when squeezed. 

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The cake must be room temperature for dairy-free cream cheese icing. Top frosting with chopped walnuts or pecans. 

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To harden frosting for smooth slicing, refrigerate the cake for several hours. Freezing makes frosted cake easier to slice. Slice and serve cake! 

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Greek Frittata Recipe