Description

Tested and perfected--this recipe for healthy, homemade gingerbread cake is crazy good! Made with almond flour, applesauce, plenty of spices, and molasses (no refined sugar!), it's super moist and tender. Level it up with a thick layer of healthy cream cheese frosting. Ready in 40 minutes!

Ingredients

Units Scale

2 tbsp unsalted butter, melted
2 cups super fine blanched almond flour
1/4 cup ground flaxseed
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp fine sea salt
1/3 cup unsweetened applesauce
1/3 cup pure maple syrup
1/4 cup molasses
2 large eggs
1 tsp vanilla extract
healthy cream cheese frosting

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Instructions

Melt butter and set aside. Preheat oven to 350F. Spray an 8x8 inch baking dish with cooking spray or line with parchment paper. Be sure your cream cheese is out of the fridge to soften for frosting.
Whisk almond flour, flax, baking soda, ginger, cinnamon, allspice and salt in a medium mixing bowl.
Add applesauce, maple syrup, molasses, eggs, vanilla and melted butter. Whisk until smooth.
Spoon into prepared baking dish and use a rubber spatula to smooth the top. Bake for 28 minutes, or until a knife comes out clean.
Meanwhile, make frosting. Cool cake on a wire rack. Once completely cool, add frosting. Store in the fridge--it's delish cold and is gets even better the next day. (Frosted cake must be refrigerated within 2 hours. Unfrosted cake can sit on the counter for up to 3 days).

Notes

There are no subs for almond flour in this recipe; other flours will not work!

Nutrition information below includes frosted cake. Nutrition info without frosting: Calories: 191, Fat: 7.1g, Sat Fat: 1.6g, Cholesterol: 36.1 mg, Sodium: 169.8mg, Carb: 14.9g, Fiber: 1.5, Sugar: 10.6g, Protein: 4.2g