Gingerbread Cookie Cake (Gluten & Dairy Free)
Ingredients
- 2 tbsp Chosen Foods avocado oil
- 1 egg see notes for sub
- 1 tbsp blackstrap molasses
- 1 tbsp maple syrup
- ⅓ cup coconut sugar
- 1 tsp vanilla extract
- 2 cups almond flour
- ¼ cup tapioca starch
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
To decorate
- Frosting of your choice & sprinkles or pomegranate seeds
Instructions
- 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.
- 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 to the bowl with the wet ingredients and fold until a gingerbread dough forms.
- Press the dough into the prepared cake pan and transfer to the preheated oven. Bake for 15 minutes or until the cookie is set.
- 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.
Nutrition
Serving: 1serving | Calories: 249kcal | Carbohydrates: 17.4g | Protein: 4.8g | Fat: 9.1g | Fiber: 1.2g