Description
This Healthy Gingerbread Cake Recipe is a perfect holiday dessert that’s both delicious and nourishing. Made with wholesome, vegan, and gluten-free ingredients, it combines warm spices and natural sweetness for a tender, flavorful cake. It’s topped with a creamy, cinnamon-spiced frosting that complements the cake beautifully, making it an ideal treat for those seeking healthier options during festive celebrations.
Ingredients
Scale
Dry Ingredients
- 1.5 cups oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ cup coconut sugar
Wet Ingredients
- ⅓ cup almond milk
- 1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water)
- ¼ cup molasses
- 1 teaspoon vanilla extract
Frosting
- ½ cup Greek yogurt (use plant-based yogurt for vegan option)
- ¼ cup almond butter
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, cinnamon, ground ginger, salt, and coconut sugar. Stir well to ensure all dry ingredients are evenly distributed.
- Prepare Flax Egg: In a small bowl, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons water and let it sit for about 5 minutes until it thickens to an egg-like consistency.
- Mix Wet Ingredients: In a separate bowl, whisk together the almond milk, flax egg, molasses, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and gently mix until just combined, being careful not to overmix to maintain a tender texture.
- Transfer to Pan and Bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then transfer it to a wire rack if desired to cool further.
- Prepare the Frosting: While the cake is cooling, mix the Greek yogurt, almond butter, maple syrup, and cinnamon in a bowl until the frosting is smooth and creamy.
- Frost the Cake: Once the cake has cooled, spread the frosting evenly over the top. Slice and serve.
Notes
- For a fully vegan recipe, use plant-based Greek-style yogurt in the frosting.
- Ensure the flax egg is properly thickened before adding to the batter to help with binding.
- Feel free to add chopped nuts or dried fruit for added texture and flavor.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months, thaw before frosting.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Healthy Gingerbread Cake, Vegan Gingerbread Cake, Gluten Free Holiday Dessert, Vegan Holiday Cake, Gingerbread Cake with Yogurt Frosting
