Go Back
Print
A piece of cake on a plate

Gingerbread Cake with light cream cheese frosting (gluten-free, whole grain, low sugar)

Servings 16 pieces
Calories 191 kcal

Ingredients

Gingerbread Cake

  • 1 1/2 cup oat flour (certified gluten-free)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1/4 cup coconut oil, melted (or butter)
  • 1/4 cup brown sugar
  • 1/2 cup applesauce
  • 2/3 cup molasses
  • 2/3 cup warm water
  • 1 egg

Light Cream Cheese Frosting

  • 8 oz reduced fat cream cheese
  • 1 cup powdered sugar
  • 1/2 tsp vanilla

*High Altitude Adjustment (for 6,000-8,000 ft): Use only 1/2 tsp of baking soda.

Instructions

To make the Gingerbread Cake:

  1. Preheat your oven to 350 and line a 9x9 pan with parchment paper. 

  2. In a small mixing bowl, combine your dry ingredients (oat flour, baking soda, cinnamon, ginger, allspice, nutmeg, cloves and salt) and stir together.

  3. In a large mixing bowl, combine your coconut oil, brown sugar, and applesauce and blend together well. Add in your molasses and water, and whisk together. Lastly, whisk your egg in.

  4. Pour your dry ingredients into your wet ingredients and stir together till all is well incorporated. Let your cake batter rest for a few minutes for the oat flour to soak up some of the wet ingredients, and your batter will thicken a bit.

  5. Pour your batter into your lined 9x9 pan and bake for 30-35 minutes, or till the top is set and springy, and a toothpick inserted comes out clean.

To make the Light Cream Cheese Frosting:

  1. In a large mixing bowl using a hand mixer, beat your cream cheese for a minute, or till it's creamy. Add in your vanilla and beat together again.

  2. Add your powdered sugar and beat for a couple minutes, till the frosting is smooth and creamy.