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Gingerbread Cake

  • Egg: holds the cake together and help it rise. Be sure to bring eggs to room temperature for best results.
  • Pure Maple Syrup: Use Lakanto sugar-free maple syrup or yacon syrup for a keto gingerbread cake.
  • Refined Coconut Oil: You can also use vegan butter or ghee, if you're not dairy-free.
  • Molasses: Opt for unsulphured or dark molasses.
  • Vanilla Extract
  • Superfine blanched Almond Flour + Coconut Flour: our favorite combination gluten-free flours to replace all  purpose flour
  • Baking Soda
  • Spices: Cinnamon + Ground Ginger + Nutmeg
  • Fine Sea Salt: just a pinch to balance out the sweetness
  • Dairy-Free Cream Cheese: The cream cheese should be softened. If you can eat dairy, you can use regular cream cheese.
  • Refined Coconut Oil: Feel free to use vegan butter or regular butter instead, if you're not dairy-free
  • Pure Maple Syrup
  • Vanilla Extract
  • Chopped Pecans or Walnuts: You can leave off the nuts if you'd like, but I enjoy the added crunch!

Firing up your oven is honestly half the work for this paleo gingerbread cake. The recipe is quick, simple and fool-proof. Watch the video below to see how easy it is to make!

  1. Prepare for Baking: Preheat the oven to 350°F. Line an 8×8 square baking pan with parchment paper.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the egg followed by the maple syrup, coconut oil, molasses and vanilla until smooth.
  3. Add Flours: Hold a large fine mesh sieve over the bowl and sift in the almond flour and coconut flour.
  4. Add Remaining Dry Ingredients: Stir in the baking soda, cinnamon, ginger, nutmeg and salt until combined.
  5. Bake: Transfer the batter into the baking pan and smooth the top. Bake in a preheated oven for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let Cool: Remove the pan from the oven and let the cake cool completely before frosting.


This frosting is so easy to throw together, I could do it in my sleep! It’s a great recipe for any baker to have in their back pocket.

Combine Ingredients: Beat together all the frosting ingredients.


Last but not least, you have to put your masterpiece together.

  1. Top Cake with Frosting: Use an offset spatula to spread your frosting over the cooled cake.
  2. Garnish & Serve: Sprinkle the top of the frosted cake with cinnamon or chopped nuts, cut it into servings and enjoy!
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