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A Gluten Free Gingerbread Cake is photographed from the front view in front of a Christmas Tree.

Gluten Free Gingerbread Cake Recipe

Refined sugar and gluten free gingerbread cake made with coconut flour and garnished with maple sweetened cranberry compote and maple whipped cream. Festive and colorful enough to impress everyone for all your holiday celebrations.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 slices
Calories 473kcal


For the Cranberry Compote:

  • 8 ounces fresh cranberries
  • 1 cup maple syrup
  • Pinch of salt

For the Gingerbread Cake Batter:

  • ½ stick 2 oz. unsalted butter
  • ½ cup (2.6 oz.) coconut sugar
  • ¼ cup maple syrup
  • 4 eggs
  • ¾ cup unsweetened almond butter
  • ¼ cup (1 oz.) coconut flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground ginger
  • Zest of a lemon
  • 2 ½ teaspoons lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  • 1 ½ cups maple whipped cream


  • Preheat the oven to 350 Degrees. Lightly grease two 6-inch cake pans or one 9-inch cake pan. Line them with parchment paper and set aside.
  • To make the cranberry compote: Place cranberries, maple syrup and salt in a small saucepan. Cook over medium-high heat for 8-10 minutes. The cranberries will start to pop. Mash them lightly and set aside to cool.
  • To make the gingerbread cake batter: Place the butter, coconut sugar, maple syrup in a small saucepan. Cook, stirring occasionally,  in medium heat until butter completely melts (but not burns), 10 minutes or so.  Set aside to cool.
  • Place eggs, almond butter, coconut flour, cocoa powder, ground ginger, lemon zest, lemon juice, vanilla extract, baking soda, ground cinnamon, ground cardamom, and salt in the bowl of a food processor. Blend for 30 seconds on high speed, or until fully combined. Add the melted coconut sugar-butter mixture and blend for another 30 seconds or until the batter is smooth. You might want to stop a few times to scrape the sides of the bowl to make sure everything is fully combined.
  • Set aside half of the cranberry mixture to use as garnish later on.
  • If you are using two 6-inch cake pans, divide the batter amongst the pans. Drop bits of the remaining cranberry compote all around the pans and them swirl around with a knife until mostly incorporated.
  • Bake for 20 minutes or until a toothpick inserted in the middle comes out almost clean. If using one 9-inch cake pan, please read the notes below.
  • Let the cakes cool in their respective pans for 30 minutes on a wire rack. Then using a knife, gently loosen the cakes from the sides of the pans. Turn the pans over to get the cakes out and let them cool completely.
  • To Assemble: Layer the cakes with whipped cream. Top them off with the reserved cranberry compote.
  • Slice and serve.


  • If using 9-inch cake pan, the baking time would be 30-35 minutes.
  • To make it ahead:
    The Cake: You can bake the cakes 3 days in advance, let them come to room temperature, wrap them tightly with stretch film and keep in the fridge. Be sure to take them out of the fridge a few hours before you are ready to serve so that they can come to room temperature.
  • The compote: You can make the compote a day in advance and keep it in the fridge until you are ready to use.


Calories: 473kcal | Carbohydrates: 59g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 293mg | Potassium: 370mg | Fiber: 6g | Sugar: 44g | Vitamin A: 462IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 2mg