Gingerbread Cake with Cream Cheese Frosting

Serves 9 servings

Prep time: 25 minutes
Cook/Bake time: 15-20 minutes
Total time: 40-45 minutes

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Dairy free

Gluten free

Soy free



What You'll Need

Wet Ingredients

  • ¼ cup Culcherd Original Butter, melted 
  • ¼ cup blackstrap molasses
  • ¼ cup pure maple syrup
  • ½ cup unsweetened almond milk (or milk of choice)
  • 1 flax egg (1 tbsp ground flax, 3 tbsp water) or regular egg, at room temperature
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup gluten-free oat flour
  • 1 cup packed fine blanched almond flour
  • 1 tsp baking powder
  • 1 ½ tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp salt


  • ¼ cup Culcherd Original Butter, at room temperature
  • 1 package Culcherd Original Bheese, at room temperature
  • 1 cup monkfruit powdered sugar
  • 1 tsp vanilla extract

How To

For the Cake

  • Preheat oven to 350°F. 
  • Line an 8×8 inch pan with parchment paper.
  • In a large bowl, whisk together wet ingredients.
  • Next add in the dry ingredients and mix together until batter is smooth and well combined. 
  • Pour batter into prepared pan. Bake for 15-20 minutes or until tester comes out clean. 

For the Frosting

  • Combine frosting ingredients using a food processor or electric hand mixer; beat on high until smooth and creamy, about 1 minute or so. 
  • Can be kept in the fridge for up to 5 days (if it lasts that long). 
  • Allow cake to completely cool before frosting.