Gingerbread Cake
Yield: 9
Gingerbread Cake
This gingerbread cake is not only super cute, but very delicious! A moist gluten free cake topped with cream cheese cinnamon frosting and mini gingerbread men. Everyone will love it!
Prep time: 10 MinCook time: 23 MinTotal time: 33 Min
Ingredients
Cake Batter
- 2 eggs
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup sugar
- 1/4 cup syrup
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 cup cassava flour
- 1/4 tsp. pink Himalayan sea salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
Cream Cheese Frosting
- 8 oz cream cheese at room temp
- 3 tbsp. powdered sugar
- 1 tsp. cinnamon
- Extra topping - mini gingerbread men
Instructions
- Preheat oven to 350°F.
- Add eggs, coconut oil, sugar, and syrup to a large bowl. Use a hand mixer to mix it all together for ~1 minute.
- Add in the ginger, cinnamon, nutmeg, cassava flour, sea salt, baking soda, and baking powder. Use a rubber spatula to gently stir it all together.
- Transfer to an 8x8 well greased baking dish. Bake for 23 minutes. Set aside to cool for at least 20 minutes.
- Place cream cheese, powdered sugar, and cinnamon in a bowl. Blend together with a hand mixer.
- Flip cake out of pan, use a spatula to spread out icing. Add 9 mini gingerbread men to the cake and cut into squares.
