Gingerbread Snack Cake

Once the holiday season comes along, I am baking allllll the time. I love baking all of my family’s traditional cookies, but I also love experimenting! One of my most successful experiments resulted in this recipe, so I wanted to share it. This gingerbread snack cake is the perfect treat to have around when you’re itching for a sweet, festive snack. When I made this cake, it was the first time I had ever made anything gingerbread. I didn’t know what I was missing! The molasses has a really unique, rich flavor and the cake is super moist. This cake tastes delicious plain, or you can serve it with whipped coconut cream to make it extra special!


2 cups all-purpose GF flour

⅓ cup almond flour

½ cup coconut oil, softened

1 cup molasses

½ cup hot water

1 egg

¾ tsp xanthan gum

1 tsp baking soda

1 tsp ginger

1 tsp cinnamon

¾ tsp salt


  1. Preheat oven to 325⁰
  2. Combine all ingredients and beat on low for 30 seconds. Scrape down the side of the bowl with a spatula, then beat on medium-high speed for 3 minutes.
  3. Pour into a square 9 x 9-inch pan lined with parchment paper.
  4. Bake for 50 minutes – 1 hour, or until a toothpick comes out clean.
  5. Serve with whipped coconut cream.

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