overhead image of a square slice of gingerbread cake with vanilla icing and a sprinkle of cinnamon. a fork takes a bite out of the cake slice and lays on the wrinkled white piece of parchment paper. Recipe
GF Gluten-Free

Moist Gluten Free Gingerbread Cake

This moist gluten free gingerbread cake is so easy to make in one bowl, healthier than other ginger cakes, and perfect for a holiday brunch!

Prep: 15 minCook: 20 minTotal: 35 min
Servings: 9 slices 1x


Gingerbread Cake:

  • 1/2 cup unsalted butter, melted
  • 1/2 cup coconut sugar
  • 1/4 cup dark molasses
  • 2 eggs
  • 2 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg

Cinnamon Frosting:

  • 1/4 cup heavy cream
  • 1/2 teaspoon arrowroot flour
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/4 cup agave nectar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt


  1. Preheat oven to 350F.
  2. Whisk together the melted butter, coconut sugar, molasses, and eggs.
  3. Once combined, add the almond flour, tapioca flour, baking powder, spices, and salt.
  4. Line an 8×8 square pan with parchment paper so it drapes over two sides of the pan.
  5. Pour the cake batter into the pan and spread it out in an even layer.
  6. Bake for 20 minutes.
  7. Allow the cake to cool and come to room temperature before you frost it. 
  8. Make the frosting: place the cream and arrowroot in a saucepan over medium heat. Whisk continuously for about 20 seconds until the cream thickens up and pulls away from the sides of the pot as you stir.
  9. Remove from heat and set aside to come to room temperature.
  10. Cut the cold butter into cubes and place it in your electric standing mixer and turn it to high.
  11. While the butter is mixing, drizzle in the agave nectar, vanilla, cinnamon, and salt.
  12. After those ingredients are whisked together and combined, use a rubber spatula to transfer the heavy cream slurry to the mixing bowl.
  13. Turn the mixer to high and mix until combined.
  14. If it looks like the mixture is about to curdle – it’s ok! Stop the mixer, scrape down the sides with a rubber spatula, and continue to whip on high until it gets fluffy and creamy.
  15. Spread the vanilla frosting out on top of the gingerbread cake. Sprinkle with additional cinnamon if desired.
  16. Cut into 9 squares and enjoy!

Nutrition Info:

  • Serving Size: 1 square
  • Calories: 343
  • Sugar: 23g
  • Sodium: 360mg
  • Fat: 25.7g
  • Saturated Fat: 14.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 27.8g
  • Fiber: 0.9g
  • Protein: 2.9g
  • Cholesterol: 95mg
© The Toasted Pine Nut