Classic Gingerbread \\ Sweet Laurel

Classic Gingerbread Cake

There’s nothing like a classic for the holidays! This Gingerbread Cake is a staple for us and is a great to have around the kitchen for afternoon snacking or in the morning with your coffee or tea. Try pairing this with one of our homemade coconut milk lattes!


1/2 cup coconut oil, melted, plus more for greasing pans

6 large eggs

1 tbsp vanilla extract

3/4  cup coconut flour

1/2 cup maple syrup

1/4 cup molasses

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon baking soda

1⁄2 teaspoon Himalayan pink salt

1 cup coconut  buttercream (for pipping)


Preheat the oven to 350°F. Line one 8 x 8-inch cake pan with parchment paper, then grease the sides of the pan (s) with coconut oil.

In a large bowl, whisk together the oil, molasses, maple syrup, eggs, and vanilla. In a medium bowl, whisk the coconut flour, cinnamon, ginger, cloves, baking soda, and salt. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.

Pour into 8×8 inch pan bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.

4 thoughts on “Classic Gingerbread \\ Sweet Laurel

    1. sweetlaurel Post author

      Hi! You can, although these recipes are designed to be grain free / gluten free. I would recommend a one to one substitution to start, and alter from there! Thanks

    1. sweetlaurel Post author

      Hello, to sub almond flour, use 2.5 cups of almond flour, and only 2 eggs (so minus 4 eggs from the 6 eggs in recipe). For molasses, you can leave it out, and add 1/4 cup of maple syrup to the recipe in it’s place ;). Enjoy!


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