This healthier gingerbread cake is gluten free, lower sugar, and can be made paleo, vegan, dairy free. On a small white plate is a freshly baked and cut slice of gingerbread cake with the rest of the cake placed on parchment paper in the background. The plated cake shows a pillowy soft, moist texture inside the color of warm brown gingerbread. topped with a thick layer of white cream cheese frosting.

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This Gingerbread cake is gluten free, lower sugar, and can easily be made dairy free. It’s made with healthier wholesome ingredients and warm spices that keep it light but full of flavor. The moist, flavorful cake topped with cream cheese frosting makes it impossible to eat just one slice.

The holidays are all about the cozy vibes, festive activities, and of course, sweet treats! Gingerbread has always been one of my favorites with the warming spices, rich flavor, it just screams holiday coziness. I’ve made a lot of gingerbread recipes over the years but one thing I hadn’t made yet?? A cake! So I added it to my long list of healthier holiday treats to create this year and I’m not going to lie, I think I perfected this one 😍

The fluffy soft texture mixed with comforting flavors and a rich, creamy frosting make this incredibly delicious! While it’s gluten free, it’s also made with simple, healthier ingredients so consider this a lighter twist on a classic dessert recipe. It’s perfect to make for a crowd, bring to a holiday party, or enjoy as a dessert while cozied up and watch holiday movies!

If you’ve loved my most popular cake recipes like my Mom’s Famous Pumpkin Cake, Gluten Free Chocolate Cake, or Best Ever Banana Cake, you MUST give this one a try. Who knows, it might even become your new favorite 😉

Why You’ll Love This

Easy to make – This is so easy to throw together because you just mix it all in one bowl, bake, and you have a delicious cake ready in under an hour!
Holiday classic – Just in time for holiday baking, I’m sure this is quickly going to be one of your favorites.
Dietary friendly – This is gluten free and can easily be made dairy free and lower sugar with a couple simple swaps listed below.

This healthier gingerbread cake is gluten free, lower sugar, and can be made paleo, vegan, dairy free. On a sheet of parchment paper is freshly baked gingerbread cake cut into twelve even squares. One missing to show the inside texture as tall, fluffy, pillowy soft and topped with a thick layer of creamy white cream cheese frosting. Good enough to melt in your mouth with each bite.

What You’ll Need

Almond flour – I haven’t tried this with any other flours so I can’t confirm any substitutions. The combination of almond and coconut flour gives this the pillowy soft, fluffy texture.
Coconut flour
Eggs – I haven’t tried this with an egg replacement but if you do, please let me know what worked for you!
Molasses – I don’t love the taste of this on its own but it’s key for any gingerbread recipe!
Coconut sugar – You can use regular organic sugar but I like using coconut sugar for a lower sugar option and it’s low on the glycemic index scale so it doesn’t spike blood sugar as much.
Avocado oil – Any neutral oil will work.
Spices – You’ll need cinnamon, nutmeg, and ginger for the warming gingerbread flavors.
Baking soda
Vanilla extract
Sea salt
Cream cheese – If you want to make this dairy free, you can use a vegan cream cheese. I love this one from Miyoko’s Creamery.
Butter – You can also use vegan butter as a substitute for this!
Organic powdered sugar – I always buy organic when using regular sugar. If you want to make this lower in sugar, powdered monkfruit would work too.
Maple syrup – I like this best with maple syrup because it adds to the cozy, warming spices of the cake but you could also use honey or agave.

How To Make

Preheat oven to 350F and line an 8×8 baking pan with parchment paper. (Tip: I like to make sure some parchment paper is hanging over the sides so it’s easy to lift and cut once baked.)
In a large mixing bowl, add all ingredients for the cake and stir until a smooth, thicker batter forms.
Pour the batter into the baking dish and smooth out the top so it’s even.
Bake for twenty-eight to thirty minutes or until a toothpick comes out clean. Immediately remove the cake from the baking dish and place it on a cooling rack to prevent sogginess.
Let the cake cool completely while you make the frosting.
To make the frosting, combine all of the frosting ingredients and mix until you reach your desired consistency. (Tip: If you want it thicker, you can slowly add more powdered sugar as you stir.)
Spread the frosting over the cake, slice, and enjoy!

Recommended Tools

8×8 baking pan
Parchment paper
Glass mixing bowls
Stainless steel measuring cups and spoons
Cooling rack

Even More Festive Treats

Chocolate Christmas Bark (Gluten Free, Dairy Free Option)

Single-Serve Christmas Cookie (Gluten Free, Vegan)

Healthy Gingerbread Muffins (Gluten Free, Dairy Free)

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