Gingerbread Cake with Coconut Vanilla Icing

Classic Gingerbread Cake with Coconut Vanilla Icing
Serves 16
  1. (For the cake)
  2. 2 cups gluten-free Bob Red Mills 1-2-1 baking flour
  3. 2 tsp baking powder
  4. 1 tsp baking soda
  5. ½ cup molasses
  6. 2/3 cup coconut sugar
  7. 3 free range eggs
  8. pinch of sea salt
  9. 2 tsp ginger powder
  10. 1 tsp cinnamon
  11. 1 tsp vanilla powder
  12. 1 tsp cloves
  13. ½ tsp allspice
  14. 1 cup unsweetened canned pumpkin puree
  15. 1 cup olive oil
  16. (For the icing)
  17. 2 cups coconut butter
  18. 1 tsp vanilla powder
  19. ½ cup cold unsweetened coconut or almond milk
  20. ½ cup coconut icing sugar
  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a 9x13 inch pan with coconut oil.
  3. In a large bowl for the cake add flour, baking powder and soda, coconut sugar, ginger, cinnamon, vanilla powder, cloves and allspice and mix well.
  4. Then add molasses, eggs, pumpkin puree and olive oil and whisk well.
  5. Add batter to the pan and bake in the oven for 25-28 minutes or until it comes out clean with a toothpick and let cool fully before icing.
  6. In the mean time in a large bowl with a mixer OR a high speed blender add coconut butter, vanilla and milk of choice and blend well until smooth and creamy.
  7. Add coconut icing sugar and mix well. Adjust to your taste.
  8. Ice cake with a beautiful thick layer of icing and then let set in the fridge for about 10 minutes and serve!
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Special Thanks To
  1. Amaranth Whole Foods in Calgary for supplying the beautiful ingredients to create these recipes. Be sure to visit one of their locations and check out their website at
  2. Photo by Jennifer Brazil
Amber Approved

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