Gluten Free Gingerbread Recipe
Erin D.
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...
Prep Time 10 minutes mins
Cook Time 17 minutes mins
Total Time 27 minutes mins
Servings 12 1 slice
Calories 316 kcal
- 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)
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.
Calories: 316kcalCarbohydrates: 26gProtein: 6gFat: 21gSaturated Fat: 9gSodium: 122mgFiber: 2gSugar: 22g
Keyword Baked, Christmas, Desserts, Gluten Free, Gluten Free Baking, Holidays, Quick Bread