This recipe was created in partnership with Chosen Foods! All opinions are my own.

This gingerbread cookie cake is the perfect dessert for the holidays! It gives gingerbread house vibes for less work, and it’s gluten and dairy-free.

There’s nothing quite as classic as a gingerbread house or gingerbread cookies for the holidays! I love making both, but with all of the craziness of the holidays, sometimes I just want to take a shortcut. This gingerbread cookie cake is the perfect solution! The flavors and the opportunity to decorate are still there, but it’s easily baked in a cake pan… no cutting cookies or assembling houses.

The Ingredients

• Almond flour and arrowroot starch. If you need a nut-free alternative, I have an AIP gingerbread cookie too!
• Egg. Egg help give the cake more of a rise, but you can also swap a flax egg!
• Avocado oil. Avocado oil is a great neutral oil for baking! It’s a great alternative to butter or canola oil in this recipe. I always use Chosen Foods Avocado oil & avocado spray in my kitchen!
• Maple syrup and molasses. Molasses gives gingerbread that depth of flavor that we all know and love.
• Ginger and cinnamon. 

How to make Gingerbread Cookie Cake

• Combine the wet ingredients. Using a large bowl, whisk the avocado oil, egg, molasses, maple syrup coconut sugar, and vanilla extract together until well combined.
• Add the dry ingredients. Fold until a gingerbread dough forms.
• Bake & cool! Press the dough into the prepared cake pan and transfer to the preheated oven. Bake for 15 minutes or until the cookie is set. Transfer to a cooling rack before decorating.

Tips & Tricks

• Decorate to your heart’s content! I like to keep a simple cookie cake decoration with icing and sprinkles, but you can go as big or as small as you want.
• Allow the cookie to cool. The decorations can easily melt off if the cake is still too hot. Let it come to room temperature before decorating.

Can you freeze this recipe?

Yes, the cookie freezes great! Simply slice it up and freeze-wrapped tight for 1-2 months.

Can you make this recipe nut-free or egg-free?

The cake itself really benefits from having these ingredients for that cakey texture, but I have an AIP gingerbread cookie and gingerbread house recipe here that are both SO delicious!

Gingerbread Cookie Cake (Gluten & Dairy Free)

---

• Author: Michelle
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

• 2 tbsp Chosen Foods avocado oil
• 1 egg (see notes for sub)
• 1 tbsp blackstrap molasses
• 1 tbsp maple syrup
• 1/3 cup coconut sugar
• 1 tsp vanilla extract
• 2 cups almond flour
• 1/4 cup tapioca starch
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 3/4 tsp ground ginger

To decorate 

• Frosting of your choice & sprinkles (or pomegranate seeds)

---

Instructions

1. Preheat the oven to 350 F and spray a round light-colored cake pan with avocado oil spray (I use Chosen Foods) and set aside.
2. Using a large bowl, whisk the avocado oil, egg, molasses, maple syrup coconut sugar, and vanilla extract together until well combined.
3. Add the dry ingredients to the bowl with the wet ingredients and fold until a gingerbread dough forms.
4. Press the dough into the prepared cake pan and transfer to the preheated oven. Bake for 15 minutes or until the cookie is set.
5. Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely before decorating to your liking!

Notes

To swap out the egg, use 1 tbsp ground flax and 3 tbsp water. Whisk well and allow to set for 5 minutes. To make AIP, check out my AIP gingerbread cookies instead!

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

• Prep Time: 15
• Cook Time: 15
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 249
• Fat: 9.1g
• Carbohydrates: 17.4g
• Fiber: 1.2g
• Protein: 4.8g

Keywords: gingerbread cookie cake