Coconut Flour Gingerbread Cake (Grain-Free, Gluten-Free)

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This simple coconut flour gingerbread cake brings all those comforting gingerbread holiday flavors together in a wholesome, grain-free, gluten-free recipe that’s soft, moist, and full of spice. Served with whipped cream, bananas, and a delicious sweet vanilla sauce, this cake makes the perfect dessert for holiday gatherings or a cozy afternoon tea.

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The flavors and smells of the holidays that evoke memories of cozy kitchens, cheerful gatherings, and flickering candlelight. Ginger, molasses, and warm spices. The scent alone feels like home: sweet, spiced, and comforting. It’s the kind of aroma that makes you slow down, pour a cup of tea, and take in the simple joys of the season.

This gingerbread cake with coconut flour is a healthy dessert everyone can enjoy. Not overly sweet and filled with nourishing ingredients like coconut flour, eggs, healthy fats, and molasses, it’s incredibly moist and spiced to perfection. The perfect dessert for Christmas gatherings, a snowy weekend treat, or a sweet yet wholesome snack with tea.

If you want more healthy holidays recipes, try my showstopper Stuffed Beef Heart with Bacon and Spinach, my Perfectly Roasted Duck with Onions and Apples, my Easy Instant Pot Beef Tongue with Italian Salsa Verde, or my Braised Whole Chicken and Veggies.

And if you’re roasting a turkey and have leftovers, try my Leftover Turkey Soup the next day.

If want another healthy treat for your holiday table, try my Spiced Cranberry and Strawberry Jello for a simple, healthy dessert that everyone will love.

Why You’ll Love This Gingerbread Cake

Unlike many coconut flour recipes that turn out dry or crumbly, this gingerbread cake is soft, tender, and perfectly spiced. It smells and tastes just like a cozy Christmas morning. If you’re new to baking with coconut flour, you can learn all about it (and why I love it so much) in this post, and make sure to explore my collection of nourishing grain-free desserts.

Because this cake is naturally grain-free and gluten-free, it’s a wonderful option for anyone with allergies or following a paleo, Primal, or other grain-free lifestyle. Coconut flour adds fiber, butter (or coconut oil) brings healthy fats, and the eggs provide protein, making this cake nutritionally balanced and lower in carbs than traditional versions.

This cake is gently sweetened with coconut sugar, which has a lower glycemic index than refined sweeteners. The addition of unsulphured molasses not only gives that signature gingerbread aroma and depth of flavor but also adds minerals like iron, calcium, and magnesium, along with natural antioxidants.

And if you think holiday baking has to be exhausting or messy, this cake will prove you wrong! It comes together in one bowl in just a few minutes. Enjoy it plain, or make it extra special with a dollop of whipped cream, a few banana slices or sautéed apples, and a drizzle of warm vanilla sauce.

Ingredients for This Coconut Flour Gingerbread Cake

For the cake

Eggs. Provide structure, moisture, and richness. Coconut flour absorbs a lot of liquid, so plenty of eggs are essential.

Butter. Keeps the cake soft and adds healthy fats. You can substitute coconut oil or ghee if you prefer. Make sure the butter is well softened.

Coconut sugar. A natural sweetener with a caramel-like flavor that complements the molasses.

Unsulphured molasses. Gives gingerbread its deep color, rich flavor, and moisture, while also adding minerals and antioxidants to this cake. If you want a sweeter and milder cake, you can swap some of the molasses for honey.

Coconut flour. Naturally grain-free and gluten-free, coconut flour is high in fiber and creates a soft, cake-like texture. Use Bob’s Red Mill organic coconut flour for the best results, and weight the flour on a kitchen scale for precision.

Cocoa or cacao powder. Just a touch for the best texture and flavor.

Spices. A mix of ginger, cinnamon, and allspice gives this cake its classic gingerbread flavor.

Baking powder. Helps the cake rise and stay light. Use an aluminum-free good quality baking powder.

Hot water. Activates the batter and improves texture (important with coconut flour).

For the vanilla sauce (optional)

Butter. For richness and smooth texture.

Sugar. Any granulated sweetener works here. I used organic granulated sugar to keep the sauce lighter, but you can also use coconut or brown sugar for a healthier swap and a darker sauce.

Heavy cream. Adds silky creaminess.

Vanilla. For that sweet, aromatic note that ties everything together. Use real natural vanilla for the best results. I love this one.

Tools You May Need

Kitchen scale.

Mixing bowl.

Electric hand mixer or stand up mixer.

9 x 13-inch baking dish.

Saucepan and spatula for making the vanilla sauce.

How to Make This Coconut Flour Gingerbread Cake

Make the cake

Step 1: Preheat oven to 350°F (175°C) and grease your baking pan or line it with parchment paper. Gather and prepare all the ingredients. Grate the ginger (if using fresh). Make sure to take the butter out the fridge in advance so it’s well softened and the other ingredients are at room temperature.

Step 2: In a large bowl with a hand or stand mixer, beat softened butter and coconut sugar until light and fluffy.

Step 3: Beat in the eggs one at a time, scraping down the sides of the bowl between each addition.

Step 4: Mix in molasses, cocoa powder, and all the spices. Beat well to combine.

Step 5: Sift in coconut flour, baking powder, and salt. Mix on low just until combined. Don’t overmix.

Step 6: Pour in ½ cup of hot water and stir gently until incorporated. Let the batter rest a few minutes to thicken.

Step 7: Pour batter into a greased 9 x 13 baking dish and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.

Step 8: Let the cake cool on a cooling rack before slicing into 12 slices. If desired, serve each slice with a dollop of whipped cream, banana slices, and a drizzle of vanilla sweet sauce (instructions below). You can also poke the cake with a toothpick and pour the vanilla sauce over, then refrigerate to let the sauce thicken into a light fudgy frosting before slicing and serving.

Make the sauce (optional)

Step 1: Combine butter and sugar in a saucepan over medium heat. Stir until butter melts.

Step 2: Add vanilla and heavy cream, reduce heat, and simmer for a few minutes, stirring often, until slightly thickened.

Step 3: Pour into a jar to cool slightly before serving. Refrigerate leftovers.

Notes

This recipe calls for quite a bit of molasses, making the cake very flavorful and not overly sweet. If you prefer a milder and sweeter cake, you can swap some of the molasses for honey or maple syrup.

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Printable Recipe Card

Coconut Flour Gingerbread Cake (Grain-Free, Gluten-Free)

Marta Miatta

This simple coconut flour gingerbread cake brings all those comforting gingerbread holiday flavors together in a wholesome, grain-free, gluten-free recipe that’s soft, moist, and full of spice. Served with whipped cream, bananas, and a delicious sweet vanilla sauce, this cake makes the perfect dessert for holiday gatherings or a cozy afternoon tea.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 200 kcal

Equipment

• Kitchen scale
• Mixing bowl.
• Electric hand mixer or stand up mixer
• 9 x 13-inch baking dish.
• Saucepan and spatula for making the vanilla sauce.

Ingredients

  

• ½ cup coconut sugar
• ½ cup butter softened
• 5 eggs
• ½ cup unsulphured molasses see notes
• ½ cup hot water
• 100 grams coconut flour Bob's Red Mill
• 1 tbsp cocoa or cacao powder
• 2 tsp baking powder
• 2 tsp cinnamon
• 1½ tsp fresh grated ginger or 1 tsp dry ginger
• ½ tsp allspice
• ½ tsp salt

For the vanilla sauce (optional)

• ½ cup sugar
• ¼ cup butter
• ½ cup heavy whipping cream
• 2 tsp vanilla

Instructions

 

Make the cake

• Preheat oven to 350°F (175°C) and grease your baking pan or line it with parchment paper. Gather and prepare all the ingredients. Grate the ginger (if using fresh). Make sure to take the butter out the fridge in advance so it’s well softened and the other ingredients are at room temperature.
• In a large bowl with a hand or stand mixer, beat softened butter and coconut sugar until light and fluffy.
• Beat in the eggs one at a time, scraping down the sides of the bowl between each addition.
• Mix in molasses, cocoa powder, and all the spices. Beat well to combine.
• Sift in coconut flour, baking powder, and salt. Mix on low just until combined. Don’t overmix.
• Pour in ½ cup of hot water and stir gently until incorporated. Let the batter rest a few minutes to thicken.
• Pour batter into a greased 9 x 13 baking dish and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
• Let the cake cool on a cooling rack before slicing into 12 slices. If desired, serve each slice with a dollop of whipped cream, banana slices, and a drizzle of vanilla sweet sauce (instructions below). You can also poke the cake with a toothpick and pour the vanilla sauce over, then refrigerate to let the sauce thicken into a light frosting before slicing and serving.

Make the vanilla sauce (optional)

• Combine butter and sugar in a saucepan over medium heat. Stir until butter melts.
• Add vanilla and heavy cream, reduce heat, and simmer for a few minutes, stirring often, until slightly thickened.
• Pour into a jar to cool slightly before serving. Refrigerate leftovers.

Notes

This recipe uses a generous amount of molasses for rich flavor and moisture. If you prefer a lighter, sweeter cake, replace part of it with maple syrup or honey.

For a dairy-free version, use coconut oil or ghee instead of butter.

You can use brown sugar or any other sugars instead of coconut sugar. 

This gingerbread cake is delicious on its own, but the vanilla sauce adds some extra sweetness, especially if you follow the recipe with 1/2 cup of molasses. I loved serving it with whipped cream and sliced bananas and the vanilla sauce for a sophisticated and delicious healthy holiday treat. 

Store plain cake at room temperature in airtight container for up to 3 days, or in the refrigerator for up to 5 days. Store vanilla sauce in the refrigerator for up to 5 days.