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–+ servings

Gingerbread Delight Cake

A delightful blend of almond and coconut flour, sweetened with maple syrup and applesauce, this Gingerbread Delight Cake is a nutritious twist on a classic treat.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Provides a nutty flavor and moist texture.
  • 1/2 cup coconut flour Adds a subtle sweetness and helps absorb moisture.
  • 1/2 cup maple syrup A natural sweetener that enhances the cake's flavor.
  • 1/2 cup unsweetened applesauce Keeps the cake moist while adding natural sweetness.
  • 1/4 cup coconut oil, melted Provides healthy fats and a rich texture.
  • 1/4 cup molasses Adds depth of flavor and a hint of sweetness.
  • 1/4 cup almond milk A dairy-free option that keeps the batter smooth.
  • 1 tablespoon ground ginger The star spice that gives the cake its signature flavor.
  • 1 tablespoon ground cinnamon Adds warmth and enhances the ginger flavor.
  • 1 teaspoon baking soda Helps the cake rise and become fluffy.
  • 1/2 teaspoon salt Balances the sweetness and enhances flavors.
  • 1/4 teaspoon ground cloves Adds a warm, aromatic touch.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.

Equipment

  • 8-inch round cake pan

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
  2. In a large mixing bowl, combine the dry ingredients: almond flour, coconut flour, ground ginger, ground cinnamon, baking soda, salt, and ground cloves. Whisk until well blended.
  3. In another bowl, mix the wet ingredients: maple syrup, unsweetened applesauce, melted coconut oil, molasses, almond milk, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing.
  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes. Check for doneness with a toothpick.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost if desired.

Nutrition

Calories: 180kcalProtein: 4gSodium: 150mg

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