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–+ servings
A piece of vegan gingerbread cake with cashew cream frosting and crumbled pecans on top. There is bite in the middle and a fork on the side. There are more gingerbread cake in the background.
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4.91 stars (10 reviews)

Almond Flour Gingerbread Cake {with Cashew Cream cheese frosting}

Imagine a warm holiday spiced cake topped with silky and creamy cashew cream cheese frosting. it is a match made in Flavor Heaven.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Desserts
Cuisine: American
Diet: Vegan
Keyword: Christmas Dessert, gingerbread, healthy baking, vegan dessert, vegan recipes
Servings: 10
Calories: 316kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

  • 2 flax "egg" 2 tbsp ground flax seeds, 4 tbsp filtered water
  • 1/4 cup blackstrap molasses
  • 1 tbsp apple cider vinegar
  • 1/4 cup smooth almond butter
  • 1 1/2 cup almond flour packed
  • 1/2 cup tapioca flour
  • 1/3 cup coconut sugar*
  • 1 1/2 tsp baking soda
  • 1 cup plant-based milk
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp clove

Cashew Cream Cheese Frosting

  • 1 1/2 cup raw cashews {soaked)
  • 1/4 cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1/4 cup canned coconut milk the top part**
  • 1 tsp vanilla extract

Instructions

  • Gingerbread Cake
  • Preheat the oven to 350 F
  • Mix the ground flax seeds with filtered water to make the flax eggs. Let it sit for at least 5 minutes to gel up.
  • In a large bowl, whisk together the wet ingredients: almond butter, blackstrap molasses, plant-based milk (I used cashew milk), apple cider vinegar, and flax "eggs".
  • In a separate bowl, whisk together almond flour, tapioca flour, coconut sugar, spices, baking soda, and a pinch of sea salt. Gently stir the dry mixture into the wet ingredients.
  • Spread the mixture into an 8x8 cake pan lined with parchment paper.
  • Bake for 25 minutes.
  • Cashew Cream Frosting
  • Add soaked and drained cashews, maple syrup, vanilla extract, apple cider vinegar, and coconut milk to a high-speed blender. The texture should be thick and creamy. Leave it in the fridge for at least one hour for it to thicken up.
  • Wait till the cake has completely cooled down (2+ hours or overnight) before frosting. Take the cashew cream frosting out of the fridge and spread it onto the cake. Sprinkle with toasted pecans and cinnamon.
  • Enjoy!

Notes

  1. * Use 1/2 cup coconut sugar if you prefer a sweeter cake
  2. ** For best result and thickness, leave canned coconut milk in the fridge overnight. Scoop out and use the top thick part of the coconut milk.

Nutrition

Serving: 1g | Calories: 316kcal | Carbohydrates: 28g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 17mg | Sodium: 130mg | Fiber: 3g | Sugar: 17g