The Ultimate Gluten-Free Almond Flour Gingerbread Cake: Moist, Flavorful, & Dairy-Free Friendly
Step into the festive season with a slice of pure comfort! This incredible Almond Flour Gingerbread Cake is a holiday baking dream come true, bursting with an irresistible blend of warm and cozy spices and the deep, rich flavor of molasses. It’s not just delicious; it’s also naturally gluten-free, boasting an unbelievably moist and tender crumb that will surprise and delight everyone who tries it. Whether you prefer it unfrosted to truly savor its spiced essence or crowned with our optional dairy-free spiced cream cheese frosting, this cake promises a memorable treat.
There’s truly nothing quite like the enchanting aroma of gingerbread wafting from the kitchen during the holidays. The captivating blend of ginger, cinnamon, allspice, cloves, and nutmeg, perfectly balanced with the unique sweetness of molasses, creates an inviting scent that fills every corner of your home, signaling the arrival of festive cheer and delicious traditions.
If you’re as passionate about gingerbread as we are, you’ll definitely want to explore these other festive delights: our classic ginger molasses cookies, which are wonderfully chewy and packed with flavor, and these delightful chewy ginger cookies, elevated with a zesty lemon cream cheese frosting. Both are absolute must-makes on our annual Christmas baking list, bringing warmth and joy with every bite.
Table of contents
- Why This Almond Flour Gingerbread Cake is a Must-Bake
- Essential Ingredients and Clever Substitutions
- Step-by-Step Guide to Baking Gluten-Free Gingerbread Cake
- Creative Topping Ideas for Your Gingerbread Cake
- The Importance of Accurate Ingredient Measurement
- Storage and Freezing Tips for Freshness
- Pro Tips for Baking the Perfect Gingerbread Cake
- Frequently Asked Questions About Almond Flour Gingerbread Cake
- More Delightful Almond Flour Cake Recipes
Why This Almond Flour Gingerbread Cake is a Must-Bake
This isn’t just another gingerbread cake; it’s a meticulously crafted recipe designed to deliver an unparalleled baking experience and a truly outstanding dessert. Here’s what makes our gluten-free almond flour gingerbread cake stand out:
- Perfected Texture Through Extensive Testing: Like all our almond flour cake recipes, this one underwent numerous rigorous testing rounds. Our goal was to eliminate common gluten-free baking pitfalls, ensuring a cake that is never too crumbly, consistently moist (but never mushy), and boasts the ideal rise. The result is a cake with a perfectly tender, melt-in-your-mouth texture that rivals traditional recipes.
- Unforgettable Gingerbread Flavor: The star of the show is, of course, the flavor. We’ve mastered the art of combining molasses and a generous blend of warming spices – ginger, cinnamon, allspice, cloves, and nutmeg – to create a deep, complex, and utterly authentic gingerbread taste. It’s a flavor profile that embodies the very essence of holiday cheer and will become a festive favorite.
- Superior Moisture Retention: Thanks to the inherent properties of almond flour, this cake remains incredibly moist and fresh, even after several days in the refrigerator. Say goodbye to dry, stale cake! The almond flour locks in moisture, ensuring every slice is as delicious as the first.
- Delicious, With or Without Frosting: While our dairy-free spiced cream cheese frosting adds a delightful creamy tang, this gingerbread cake is perfectly sweet and flavorful on its own. If you prefer a simpler treat, or need to save time, feel free to serve it unfrosted. It’s genuinely scrumptious either way, offering versatility to suit your preferences.
- Gluten-Free and Dairy-Free Friendly: Catering to various dietary needs, this recipe is naturally gluten-free. With our easy-to-follow dairy-free options for the frosting, it’s also wonderfully adaptable for those avoiding dairy, ensuring everyone can enjoy this festive delight.
Essential Ingredients and Clever Substitutions
Crafting the perfect Almond Flour Gingerbread Cake starts with understanding each ingredient’s role. Below is a detailed look at what you’ll need and expert tips on substitutions. For precise quantities, refer to the full recipe card at the end of this post.
- Almond Flour: This is the foundation of our gluten-free cake. Always opt for finely ground blanched almond flour, where the almond skins have been removed. This ensures a delicate, light texture. We often buy large bags from Costco for convenience. It’s crucial to distinguish this from almond meal, which is coarser and includes the skins, leading to a different cake texture.
- Spices: The heart of gingerbread! You’ll need a fragrant blend of ground ginger (the predominant flavor), cinnamon, allspice, cloves, and nutmeg for the cake. This combination creates that unmistakable warm, festive aroma and taste. For the optional cream cheese frosting, a touch of cinnamon and nutmeg adds extra warmth. Feel free to adjust the spice levels slightly to match your personal preference.
- Molasses: Absolutely essential for that deep, characteristic gingerbread flavor and rich dark color. Make sure you use fancy molasses (also known as light or original molasses). Blackstrap molasses is much more bitter and less sweet, and should not be used interchangeably with fancy molasses, as it will drastically alter the taste.
- Eggs: Three large eggs, brought to room temperature, are vital for binding the ingredients together and providing structure and lift to the cake. Room temperature eggs also emulsify better with other ingredients, leading to a smoother batter.
- Coconut Sugar: We love coconut sugar for its subtle caramel notes, which beautifully complement the molasses and warming spices. While brown sugar offers a similar taste, be mindful that it might introduce additional moisture, so substitute with caution. This recipe has not been tested with granulated white sugar or cane sugar, which may alter the moisture content and flavor profile.
- Maple Syrup: Adds a natural sweetness and a touch more moisture to the cake, enhancing its tender crumb. For an even deeper, more intense molasses flavor, you could experiment with substituting a portion of the maple syrup with additional fancy molasses, though this has not been personally tested in this recipe.
- Oil: Just 1/4 cup of oil contributes essential moisture and a tender crumb. Extra virgin olive oil was used in testing, but avocado oil or a neutral vegetable oil are excellent alternatives that won’t overpower the gingerbread flavor.
- Baking Powder: Our primary leavening agent. It’s crucial to use baking powder, not baking soda. Baking soda reacts differently and can cause the cake to sink in the middle, resulting in a dense texture.
- Salt: Fine sea salt is our go-to, but kosher salt also works well. Salt enhances all the other flavors, bringing out the sweetness and spice.
- Vanilla Extract: A teaspoon of good quality vanilla extract (real, not artificial, if possible) works wonders to round out and enhance the complex flavors of the spices and molasses.
- For the Dairy-Free Spiced Cream Cheese Frosting:
- Plant-Based Cream Cheese: To keep this recipe dairy-free, a high-quality plant-based cream cheese is a must. We’ve had great success with the Daiya brand in our testing, appreciating its texture and how well it performs in frostings (some brands can make frosting runny). If you don’t require the recipe to be dairy-free, regular dairy cream cheese works perfectly.
- Plant-Based Butter: Look for a plant-based butter that explicitly states it’s suitable for baking and performs like regular butter. We highly recommend using stick or block forms of plant-based butter over spreadable tubs, as they provide better consistency for frosting. Dairy butter can be used if you’re not making it dairy-free.
- Powdered Sugar: This is what gives the frosting its structure, thickness, and sweetness. We typically use between 1 1/2 to 2 cups, depending on desired consistency and sweetness. Always sift the powdered sugar before adding it to ensure a lump-free, silky-smooth frosting.
Step-by-Step Guide to Baking Gluten-Free Gingerbread Cake
Baking this delicious almond flour gingerbread cake is a straightforward process, made even easier with these visual cues. For the complete, detailed instructions, refer to the recipe card below.
Creative Topping Ideas for Your Gingerbread Cake
While our dairy-free spiced cream cheese frosting is a fan favorite, this versatile almond flour gingerbread cake welcomes a variety of delicious toppings. Here are some alternative ideas to inspire your culinary creativity:
- Embrace Simplicity (Unfrosted): This is a perfectly acceptable and utterly delicious option! The cake itself is so moist, sweet, and bursting with flavor that it truly shines on its own. Serving it unfrosted makes the preparation even quicker and highlights the pure, spiced gingerbread taste. A light dusting of powdered sugar can add an elegant touch.
- Rich Spiced Buttercream: If you’re a fan of a richer, sweeter topping, consider a spiced buttercream. You can adapt the recipe from our apple spice cake, infusing it with extra ginger and cinnamon to complement the gingerbread. This offers a different texture and a classic bakery-style finish.
- Simple Lemon or Orange Glaze: For a lighter, slightly tangy option, whip up a quick glaze. Whisk together about 1/2 cup (70 grams) of sifted powdered sugar with 2-4 teaspoons of freshly squeezed lemon juice, orange juice, milk (dairy or plant-based), or water. The citrus adds a bright counterpoint to the warm spices. Drizzle it elegantly over the cooled cake.
- Decadent Chocolate Avocado Frosting: Feeling adventurous? Go for something completely unconventional yet surprisingly delicious and healthy! Our chocolate avocado frosting is rich, creamy, and provides an unexpected depth of flavor that pairs wonderfully with the warmth of gingerbread. It’s a fantastic dairy-free and healthier option that will impress your guests.
- Whipped Coconut Cream: For a light and airy dairy-free option, whip chilled full-fat coconut cream until fluffy. A dash of cinnamon or ginger can be added for extra spice.
The Importance of Accurate Ingredient Measurement
In baking, precision is key, and measuring your ingredients accurately can make all the difference between a good cake and a truly spectacular one. For your convenience, standard US cup measurements are provided in the recipe card for this almond flour gingerbread cake. However, for superior accuracy and consistently perfect results, we highly recommend using weight and volume measurements where specified.
When you see grams (g), use a reliable kitchen scale to weigh your ingredients. This is especially critical for dry ingredients like almond flour, as packing flour into a measuring cup can lead to using significantly more than intended, resulting in a dry or dense cake. For liquids, like maple syrup or oil, when milliliters (ml) are listed, use a liquid measuring cup for precise volume. Smaller quantities, such as spices, baking powder, and vanilla extract, are accurately measured with teaspoons and tablespoons. Investing in a good kitchen scale is a game-changer for any serious baker, ensuring that your cakes, especially those made with alternative flours like almond flour, turn out perfectly every time.
Storage and Freezing Tips for Freshness
Proper storage is essential to keep your almond flour gingerbread cake tasting fresh and delicious for as long as possible. The good news is, thanks to the almond flour, this cake naturally retains moisture exceptionally well!
Storing Frosted Cake:
If you’ve topped your gingerbread cake with the dairy-free spiced cream cheese frosting, it must be stored covered in the refrigerator. The cream cheese is a dairy product (even plant-based versions are formulated to behave similarly and require refrigeration) and will spoil if left at room temperature for extended periods. When stored properly in an airtight container or tightly wrapped, the cake will remain wonderfully moist and flavorful for up to 5 days, if not longer.
Storing Unfrosted Cake:
An unfrosted almond flour gingerbread cake is a bit more forgiving. You can store it in an airtight container at cool room temperature for 3-4 days. While it will stay fresh, refrigeration is still ideal if you want to extend its life or if your kitchen is particularly warm.
Freezing the Cake:
This gingerbread cake freezes beautifully, making it an excellent option for meal prep or for enjoying a taste of the holidays long after the season ends. To freeze the unfrosted cake:
- Ensure the cake is completely cooled to room temperature.
- Wrap the entire cake (or individual slices) tightly in plastic wrap, ensuring no air pockets.
- Place the plastic-wrapped cake into a freezer-safe bag or an airtight container. This double layer of protection helps prevent freezer burn.
- Store in the freezer for up to 3 months.
- When you’re ready to enjoy, simply defrost the cake at room temperature. Once fully thawed, you can frost it as desired or serve it as is.
Freezing is a fantastic way to enjoy this festive treat on demand, allowing you to prepare ahead and savor the flavors whenever you wish.
Pro Tips for Baking the Perfect Gingerbread Cake
Achieving a consistently perfect almond flour gingerbread cake is easier with these expert tips and tricks:
- Accurate Flour Measurement is Crucial: As mentioned in our measuring guide, if you don’t have a kitchen scale, always use the “spoon and level” method for measuring almond flour. Spoon the flour into your dry measuring cup until it’s overflowing, then use a straight edge (like the back of a knife) to level it off. Scooping flour directly from the bag will compact it, leading to too much flour and a dry, dense cake.
- Choose the Right Molasses: This tip is worth repeating! Always use fancy molasses (light/original) for this recipe. Blackstrap molasses has a distinctly bitter flavor and will overwhelm the other spices, resulting in a less pleasant taste profile. Check the label carefully.
- Room Temperature Ingredients for Frosting: For the smoothest, creamiest frosting, ensure your plant-based butter and cream cheese are at room temperature. This allows them to cream together easily without lumps. However, a key difference with plant-based alternatives is that they often soften much faster than their dairy counterparts, so they may not need as much time out of the fridge. Some plant-based cream cheeses are soft enough straight from the fridge; adjust based on the brand you’re using.
- Prepare Your Pan Properly: We highly recommend thoroughly greasing the bottom and sides of your baking pan, and then lining it with parchment paper that slightly overhangs the edges. This simple step is a lifesaver! It makes it incredibly easy to lift the cooled cake cleanly out of the pan, preventing sticking and ensuring a beautiful presentation. It also helps prevent the cake from browning too much on the sides.
- Patience is Key: Let the Cake Cool Completely: Almond flour cakes need ample time to set and cool. If you are tempted to cut into this gingerbread cake while it’s still warm, you’ll find it can be too crumbly and delicate to handle. More importantly, if you attempt to frost a warm cake, the frosting will simply melt and slide off, creating a messy situation. Allow the cake to cool fully, ideally for at least 2 hours, before moving on to frosting. This patience will be rewarded with a perfectly structured and beautifully frosted cake.
Frequently Asked Questions About Almond Flour Gingerbread Cake
This recipe was specifically developed and extensively tested using almond flour to achieve its unique moist texture and gluten-free nature. Almond flour has different properties than wheat flour or other gluten-free flours, particularly in how it absorbs liquid and provides structure. Therefore, it has not been tested with other flours, and substituting them directly would likely yield very different results, potentially affecting the cake’s rise, moisture, and overall texture. If you’re looking for a delicious gingerbread cake made with wheat flour, we highly recommend trying our easy gingerbread cake recipe.
While both almond flour and almond meal are made from ground almonds, they are not interchangeable for this recipe. Almond flour is typically made from blanched almonds (skins removed) and is finely ground, resulting in a light, delicate texture. Almond meal, on the other hand, is made from raw almonds with their skins left on and has a coarser, grittier texture. Using almond meal will result in a denser, heavier cake with a noticeably different texture compared to the finely ground almond flour. For the absolute best cake texture – moist, tender, and uniform – we strongly recommend sticking to finely ground blanched almond flour.
This gingerbread cake is already dairy-free, making it suitable for many. However, to make it completely vegan, you would need to replace the three large eggs with a suitable vegan egg substitute. While various options exist (like flax eggs, mashed banana, or commercial egg replacers), we have not tested this recipe with any vegan egg alternatives. Eggs play a significant role in the cake’s binding, rise, and moisture, so substituting them might affect the cake’s structure and texture. Experimentation would be necessary to ensure a desirable outcome.
This almond flour gingerbread cake is specifically designed to bake perfectly in an 8-inch square pan, which yields an ideal height and texture. While you can certainly try other pan sizes, adjustments will be necessary:
- 9-inch Square Pan: Your cake will be slightly thinner and not as tall. You will need to reduce the baking time by approximately 5 minutes, so start checking for doneness around 24-27 minutes.
- 8×2-inch Round Cake Pan: In testing, this pan size caused the cake to sink slightly in the middle, indicating it’s a bit too much batter for the pan’s capacity.
- 8×3-inch Round Cake Pan or 9×2-inch Round Pan: These sizes should work better. The 8×3-inch pan would yield a taller cake, while the 9×2-inch pan would be similar to the 9-inch square. You would need to adjust baking times accordingly – potentially slightly longer for the 8×3 and similar or slightly less for the 9×2.
- 9×5-inch Loaf Pan: This could potentially work, but you would need to increase the baking time significantly, possibly up to 45-60 minutes, and closely monitor for doneness with a toothpick. The texture might also vary.
Always adjust baking times and use the toothpick test for doneness when experimenting with different pan sizes.
A sunken cake center can be a frustrating baking mishap, and there are a few common reasons it might occur, especially with gluten-free cakes:
- Pan Size: The most frequent culprit for this recipe is using a cake pan that is too small for the amount of batter. This recipe is formulated for an 8-inch square pan. If a smaller pan is used, the batter might overflow or the center may not cook through before the edges, causing it to collapse.
- Under-Baking: Ovens can vary in temperature, and what’s perfect in one oven might be slightly different in another. If the cake isn’t fully baked through, the center won’t have the structural integrity to hold its shape once removed from the oven. Always rely on the toothpick test: insert a toothpick into the center, and if it comes out clean or with only a few moist crumbs attached, it’s done.
- Opening the Oven Door Too Early: Resist the urge to peek! Opening the oven door frequently, especially in the early stages of baking, allows cooler air to rush in. This sudden temperature drop can cause delicate batters to deflate before they’ve had a chance to set, leading to a sunken center. Try to avoid opening the oven door until at least two-thirds of the suggested baking time has passed.
- Incorrect Leavening Agents: As mentioned in our ingredients section, using baking soda instead of baking powder, or using an incorrect amount, can also impact the cake’s rise and structure, potentially causing it to sink.
By following the recommended pan size, baking times, and general baking practices, you can largely prevent a sunken cake.
More Delightful Almond Flour Cake Recipes
If you’ve fallen in love with baking with almond flour after trying this gingerbread cake, you’re in luck! We have an array of equally delicious and moist almond flour cake recipes that you’ll adore. Perfect for any season or occasion, these recipes showcase the versatility and wonderful texture that almond flour brings to baking:
- Almond Flour Apple Cake
- Almond Flour Carrot Cake
- Almond Flour Cranberry Orange Bread (a delightful quick bread!)
- Almond Flour Coffee Cake
- Almond Flour Pumpkin Cake
- Almond Flour Cupcakes
- Almond Flour Lemon Cake
We absolutely love hearing from you! If you make this fantastic Almond Flour Gingerbread Cake, please share your thoughts and experiences in the comments section below. Your feedback truly helps our baking community!
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Almond Flour Gingerbread Cake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
Author: Leanne
Prep Time: 20 minutes
Cooling Time: 2 hours
Cook Time: 32 minutes
Total Time: 2 hours 52 minutes
Yield: 16 pieces
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Diet: Gluten Free
Description
Almond Flour Gingerbread Cake is filled with warm and cozy spices and rich molasses flavor. It’s naturally gluten-free with a dairy-free spiced cream cheese frosting!
Ingredients
For the cake:
- 2 1/2 cups (260g) fine blanched almond flour
- 1/4 cup (40g) coconut sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1/4 cup (85g) fancy molasses
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) extra virgin olive oil
- 1 teaspoon vanilla extract
For the frosting:
- 4 ounces (113g) plant-based cream cheese, room temperature
- 1/4 cup (56g) plant-based butter, room temperature
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups (180g) powdered sugar, sifted (plus more, if necessary)
Instructions
- Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking pan by greasing the bottom and sides thoroughly, then lining it with parchment paper, leaving a slight overhang on two opposite sides to create handles for easy removal.
- In a medium-sized mixing bowl, combine the dry ingredients: almond flour, coconut sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, ground cloves, baking powder, and fine sea salt. Whisk them together until they are well combined and uniformly distributed.
- In a separate large bowl, whisk together the wet ingredients: the three large room temperature eggs, fancy molasses, maple syrup, extra virgin olive oil, and vanilla extract. Whisk until the mixture is smooth and evenly incorporated.
- Add the whisked dry ingredients to the wet mixture. Using a rubber spatula, gently fold and stir until the ingredients are just combined. Be careful not to overmix the batter; mix only until no dry streaks remain.
- Pour the gingerbread cake batter into your prepared 8-inch square pan. Use an offset spatula or the back of a spoon to spread the batter out evenly across the pan, ensuring a consistent layer for baking.
- Bake for 29-32 minutes. The cake is done when a toothpick inserted into the very center comes out clean or with only a few moist crumbs attached. Avoid opening the oven door too frequently during baking.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This cooling period is crucial for the cake’s structure to set, especially with almond flour. Do not attempt to frost until it is entirely cool (at least 2 hours).
- While the cake cools, prepare the frosting. In a mixing bowl, combine the room temperature plant-based cream cheese, plant-based butter, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg. Use an electric mixer on medium-high speed to beat these ingredients together until they are creamy and smooth. Gradually add the sifted powdered sugar, beating until the frosting is light, fluffy, and free of lumps. Add more powdered sugar if you prefer a thicker or sweeter frosting.
- Once the cake is fully cooled, spread the prepared spiced cream cheese frosting evenly over the top using an offset spatula. Slice the cake into 16 pieces and serve immediately. Store any leftover cake covered in an airtight container in the fridge for up to 5 days to maintain freshness and frosting consistency.
Notes
- For the best texture and lightest crumb, ensure you are using fine blanched almond flour and not almond meal, which is coarser.
- If you don’t have a kitchen scale to accurately weigh your flour, be sure to measure it using the “spoon and level” method with a dry measuring cup to avoid adding too much flour.
- In our experience, plant-based butters and cream cheeses tend to soften more quickly at room temperature compared to traditional dairy versions. Keep an eye on them so they don’t get too soft.
- Some specific brands of plant-based cream cheese might be soft enough straight from the fridge and won’t need to be left at room temperature at all. Use your judgment based on the product’s consistency.
- When preparing frostings with plant-based butter, we consistently find that baking sticks or blocks provide a better, more stable consistency than spreadable tub varieties.
- If you desire a creamier, thicker, or sweeter cream cheese frosting, feel free to gradually add an extra 1/4 to 1/2 cup of sifted powdered sugar until you reach your preferred consistency and taste.
- For more detailed advice, ingredient insights, and helpful suggestions on making this recipe truly perfect, be sure to review the extended sections above the recipe card.