why make this recipe
Almond Flour Gingerbread Cake is a delightful twist on a classic holiday treat. It’s gluten-free and filled with warm spices that make it perfect for cold weather. The combination of almond flour and natural sweeteners like maple syrup or honey gives this cake a moist texture and rich flavor. It’s a great option for those looking to enjoy a healthier dessert without sacrificing taste. Plus, it’s easy to make and perfect for gatherings!
how to make Almond Flour Gingerbread Cake
Ingredients:
- 200g almond flour (about 2 cups)
- 100g maple syrup or honey (about 1/3 cup)
- 4 large eggs
- 120ml freshly squeezed lemon juice (about 1/2 cup)
- Zest of 2 large lemons
- 60ml coconut oil, melted (about 1/4 cup)
- 1 teaspoon baking soda (about 5g)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt (about 1g)
- 1/2 teaspoon vanilla extract (about 2.5ml)
For the glaze (optional):
- 60ml fresh lemon juice (about 1/4 cup)
- 80g powdered sugar (about 2/3 cup)
- Zest of 1 lemon
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together almond flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- In another bowl, beat the eggs, lemon juice, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze: mix lemon juice, powdered sugar, and lemon zest until smooth. Drizzle over cooled cake if desired.
how to serve Almond Flour Gingerbread Cake
Serve your Almond Flour Gingerbread Cake with a warm cup of tea or coffee. It’s delightful on its own, but you can also add fresh fruit or a dollop of whipped cream for extra flair. This cake makes an excellent dessert for holiday gatherings or a sweet treat to enjoy at home.
how to store Almond Flour Gingerbread Cake
To store the cake, wrap it tightly in plastic wrap or place it in an airtight container. It can stay fresh at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to three months. Just make sure to let it cool completely before storing.
tips to make Almond Flour Gingerbread Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; just stir until combined.
- For an extra touch, you can add chopped nuts or dried fruit into the batter before baking.
- Adjust the spices to your liking; you can add more ginger or cinnamon if you prefer a spicier cake.
variation
You can substitute almond flour with other gluten-free flours, but keep in mind that the texture may change. Adding chocolate chips or nuts can also give a different flavor and texture to the cake.
FAQs
1. Can I use another sweetener instead of maple syrup or honey?
Yes, you can use agave syrup or coconut sugar as alternatives.
2. Is this cake suitable for vegans?
This recipe contains eggs, but you can replace them with a vegan alternative like flax eggs to make it vegan-friendly.
3. Can I bake this in a different pan?
Yes, you can use a muffin tin or a loaf pan. Adjust the baking time as needed, checking for doneness earlier.
Almond Flour Gingerbread Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together almond flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- In another bowl, beat the eggs, lemon juice, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze: mix lemon juice, powdered sugar, and lemon zest until smooth. Drizzle over cooled cake if desired.