Dessert

Healthy Vegan Gluten-Free Gingerbread Cake Recipe

ByNaomi Fletcher October 22, 2025October 22, 2025

Introduction

This Healthy Gingerbread Cake is a delightful, guilt-free dessert perfect for the holiday season. Completely vegan and gluten-free, it combines warm spices and natural sweetness for a comforting treat everyone can enjoy.

A close-up image of a white square cake cut into nine pieces, with one piece held above the cake by a woman's hand, showing the inside texture. The cake has two layers: a dark brown moist base layer that looks soft and dense, topped with a smooth, light beige frosting that is evenly spread with slight swirls across the top. The cake sits on a silver wire cooling rack with a white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups oat flour
1 cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
⅓ cup almond milk
1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water)
¼ cup molasses
¼ cup coconut sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
1 teaspoon vanilla extract

For the frosting:

½ cup Greek yogurt
¼ cup almond butter
2 tablespoons maple syrup
½ teaspoon cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan.
Step 2: Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water. Let it sit for a few minutes until it thickens.
Step 3: In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, cinnamon, ground ginger, and salt.
Step 4: In another bowl, combine almond milk, flax egg, molasses, coconut sugar, and vanilla extract. Stir until well blended.
Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Step 6: Transfer the batter into the prepared pan and smooth the top evenly.
Step 7: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool in the pan for about 20 minutes.
Step 9: While the cake cools, prepare the frosting by mixing Greek yogurt, almond butter, maple syrup, and cinnamon until smooth and creamy.
Step 10: Spread the frosting evenly over the cooled cake before serving.

Tips & Variations

For a nut-free version, substitute almond flour with additional oat flour and use sunflower seed butter in the frosting.
If you prefer a sweeter frosting, add a little more maple syrup to taste.
To make this recipe soy-free, ensure your almond milk and yogurt alternatives do not contain soy ingredients.
Add chopped crystallized ginger or walnuts into the batter for extra texture and flavor.

Storage

Store the gingerbread cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, you may want to bring it to room temperature for the best texture. The cake can also be frozen without frosting for up to 2 months; thaw overnight in the fridge before frosting and serving.

How to Serve

A close-up view of a square chocolate cake cut into eight pieces on a white marbled surface. Each piece has two layers: a thick, dark brown, moist cake layer at the bottom, and a creamy light beige frosting layer on top with small darker specks, spread smoothly but with visible swirls. A woman's hand holding one piece of the cake shows the soft texture and the thickness of both layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gingerbread cake nut-free?

Yes, replace the almond flour with oat flour and swap almond butter in the frosting with a nut-free alternative like sunflower seed butter to make it nut-free.

Is this cake suitable for people with gluten intolerance?

Absolutely. This cake uses oat flour and almond flour, both naturally gluten-free, making it safe for those avoiding gluten. Just be sure to use certified gluten-free oats to avoid cross-contamination.