Description
A moist and warmly spiced Almond Flour Gingerbread Cake with lemon zest, perfect for gluten-free and healthy holiday baking.
Ingredients
Scale
- 200g almond flour (about 2 cups)
- 100g maple syrup or honey (about 1/3 cup)
- 4 large eggs
- 120ml freshly squeezed lemon juice (about 1/2 cup)
- Zest of 2 large lemons
- 60ml coconut oil, melted (about 1/4 cup)
- 1 teaspoon baking soda (about 5g)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt (about 1g)
- 1/2 teaspoon vanilla extract (about 2.5ml)
- For the glaze (optional):
- 60ml fresh lemon juice (about 1/4 cup)
- 80g powdered sugar (about 2/3 cup)
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together almond flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- In another bowl, beat the eggs, lemon juice, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze: mix lemon juice, powdered sugar, and lemon zest until smooth. Drizzle over cooled cake if desired.
Notes
- Use room-temperature eggs for better mixing.
- Don’t overmix almond flour batter to avoid density.
- The cake is even more flavorful the next day.
- Glaze is optional but adds a citrusy finish.
- Store in fridge for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 12g
- Sodium: 219mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 41mg
Keywords: Almond Flour Gingerbread Cake, gluten-free gingerbread, healthy holiday cake, paleo dessert, lemon ginger cake