Gluten Free Gingerbread Recipe
Gluten Free Gingerbread is a toasty warm treat, perfect for the holiday season. No need to miss out on your favorite treats if you're...
Ingredients
- 1/3 cup Coconut Oil melted
- 3 tablespoons Pure Maple Syrup
- 3 tablespoons Molasses
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 Egg
- 1 large Egg Whites
- 1 1/2 cups Almond Flour plus 2 tablespoons (165 grams)
- 1 tablespoon Coconut Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 1/2 teaspoons Ground Ginger
- 1 1/2 teaspoons Cinnamon
- 1/4 teaspoon Ground Cloves
- 8 ounces Cream Cheese room temperature
- 1 1/3 cups Powdered Sugar
- 2-4 tablespoons Lemon Juice
- 2 ounces Candied Ginger optional (1/3 cup)
Instructions
- 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.