Gluten-Free Gingerbread Cake with Vanilla Orange Frosting
This gluten-free Gingerbread Cake is made with a winning combination of almond flour and tapioca flour. Sweetened with coconut sugar, it's a simple moist gingerbread snack cake flavoured with warm spices and hints of orange. Top it with vanilla orange frosting, with cream cheese frosting or simply add a light dusting of confectioner's sugar. It's delicious every way!
Preheat oven to 350°F. Line an 8-inch square pan with parchment paper, leaving a little hanging over the sides so you can remove the cake easily once it has baked.
In a large bowl, whisk the dry ingredients: almond flour, tapioca flour, baking soda, salt and spices.
In a medium bowl, whisk the room temperature eggs, sugar, orange juice, orange zest, molasses, melted coconut oil (or butter) and vanilla extract.
Add the wet ingredients to the dry ingredients and stir to combine.
Transfer to a parchment-paper-lined 8-inch square baking pan. Use a spatula to smooth it evenly to the edges of the pan.
Bake at 350°F. for 25 - 30 minutes or until a cake tester or toothpick comes out clean.
Cool in the pan for 15 minutes, then carefully transfer to a cooling rack. Slide the parchment paper out from underneath the cake. Cool completely before frosting or dusting with confectioner's sugar.
Vanilla Orange Frosting
Beat room temperature softened butter with confectioner's sugar, adding half a cup at a time. Add the orange zest and vanilla, then add the orange juice, a tablespoon at a time until you've reached the desired consistency.
Frost the cake, once it has completely cooled.
Notes
To make slicing easier, chill the cake in the fridge first.Nutrition information does not include the frosting. This recipe makes 9 large pieces of cake or 12 smaller pieces. Nutritional information is based on 9 servings.