Coconut Flour Gingerbread Cake (SCD & GFCF)

This is a really nice gingerbread cake recipe. It uses a combination of coconut flour and almond flour; the batter is creamy with the addition of coconut milk, honey, oil, and eggs, and it is flavoured with traditional gingerbread spices. The result is a wonderfully moist almost sponge-like cake. This recipe is based on a “Magically Moist Almond Cake” from Bob’s Red Mill. The coconut flour absorbs moisture and based on that fact, not very much is needed.


1/2 cup honey
1/2-3/4 cup sunflower or coconut oil, approximately
1/2 cup coconut milk
4 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 cup almond flour
1/2 cup coconut flour


  1. Preheat oven to 350ºF and line a 9-inch cake pan with parchment paper. In a medium or large bowl, stir the honey and oil together until the honey is near creamed or is beginning to have a “grainy” appearance. Stir in the coconut milk, eggs, vanilla, and spices.
  2. In a separate small bowl, incorporate the flours and baking soda and fold into the wet ingredients OR add the almond flour, coconut flour, and baking soda one at a time, adding the next after each addition. Blend well and stir out any lumps.
  3. Once the batter is smooth and free of lumps, transfer batter to the cake pan and spread out using hands. Bake 30 minutes. When the cake is done, it should have the characteristic colour of gingerbread and should spring back when touched and/or when a knife comes out clean from the centre.
  4. Thoroughly cool the cake before slicing, to prevent possible breaking. Serve as is, or with Whipped Coconut Cream, or your choice of ice cream. Enjoy!

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8 thoughts on “Coconut Flour Gingerbread Cake (SCD & GFCF)

  1. Did you really have a recipe for coconut whipped cream?! I clicked on the link, and a ‘not found’ page came up. Could you maybe re-post it? Pretty please?

  2. Zoe——–
    A few questions: Can this be made with less eggs? This looks delicious but I don’t like my cake too be too spongy and often find these kind to be…well, as you said… sponge-like. 🙂 I would like it a little less spongy. Would 1 less egg be ok do you think? Also, does this taste like gingerbread or more like a spice cake since it is minus the molasses? Thanks! It looks delicious…just trying to figure out how to best make it! 🙂


    1. Hi Ariana, I think that one less egg would be perfectly fine! Let me know how it goes if you try that. As for taste, it is gingerbread-y but not overly so. To me, gingerbread has always been stronger in cookies than cake just because of how they’re made. Gingerbread cookies tend to be denser, so the spice is more concentrated – also because cookies are smaller – whereas in cake it’s dispersed since cake is generally airier and the spices have more room to spread. If you want the cake a bit spicier, I’d recommend upping the ginger a little. Maybe 1 1/2 to 2 teaspoons? Hope it works out for you. Good luck!

  3. Just made this tonight, subbed out Stevia truvia for the honey and used only 3 eggs. I added a tablespoon of molasses and 2 tsp baking powder and a 1/2 tsp salt. The cake was tender, moist and delicious. Thanks for the recipe.

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