Gluten Free Gingerbread Cake
This gluten free gingerbread cake is unbelievably moist, full of flavour, and contains only healthy ingredients such as extra virgin olive oil, oat flour, date paste, and spices. It’s refined sugar free and so nutritious but tastes like such a rich treat. It’s healthy enough to have for breakfast or a snack, but delicious enough to serve for dessert. If you want to pull out all the stops and dress this up as a dessert for holiday entertaining, I recommend topping this gluten free gingerbread cake it with my date paste whipped cream and/or my healthy caramel sauce, but honestly, it’s so good served on its own as well.
I love using extra virgin olive in this gluten free gingerbread cake because it’s a healthy choice and adds a depth of flavour that compliments all the warm spices in this cake.
I opted for oat flour in this gluten free gingerbread cake (as I usually do) because it’s a much healthier option than white flour, but feel free to substitute the oat flour with any other flour of your choosing. Oat flour can be made easily in a food processor or high powered blender. I just make my own in big batches in my food processor and always have a supply on hand to use in all my baking. If you don’t want to use oat flour, I think whole wheat flour, almond flour, or a combo of both would work well too. Give this recipe a try and it will not disappoint!
Gluten Free Gingerbread Cake Recipe
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoons ground nutmeg
1/4 teaspoons ground cloves
2 cups date paste
4 well beaten eggs
1/2 cup extra virgin olive oil (or substitute any other oil or melted butter)
3/4 cups oat flour
3 teaspoons baking powder
In a large mixing bowl add olive oil, date paste, eggs, ginger, cinnamon, nutmeg, cloves, and stir until combined. In a separate bowl mix oat flour and baking powder to combine, then add that to the wet mixture and stir until combined. Pour mixture into a greased and parchment lined 9 x 13 inch baking pan. Bake at 325 degrees Fahrenheit for 50 minutes. Cool before cutting into squares. Makes about 18 servings of gluten free gingerbread cake.