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