Welcome, dear friends—thank you for stopping by my kitchen! I’m thrilled to share this warmly spiced Almond Flour Ginger Cake recipe with you. This almond flour ginger cake is so tender, gluten-free, and packed with molasses and ginger flavor—it’s one of my fall favorites. Grab a cuppa, subscribe for more yum, and let’s dive in! 🍁✨
Overview of Recipe Content
What is this recipe?
A naturally gluten-free, moist, warmly spiced cake made with almond flour, fresh ginger, and a hint of molasses—perfect for an afternoon snack, holiday gathering, or dessert with tea.
Why you’ll love it:
- Lightly sweet with depth from fresh ginger and molasses
- Grain-free and naturally gluten-free
- Quick to mix and wonderfully comforting
Flavor & texture:
Soft, nutty crumb with gentle warming spice and a molasses undertone that hugs every bite.
Seasonal relevance/care:
Ideal for autumn and holiday baking. Nutritious, grain-free treat your nonna would be proud of!
Ingredients:
- 2 cups (200 g) almond flour
- 3 large eggs
- ¼ cup (60 ml) maple syrup or honey
- ¼ cup (60 g) melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
- 2 tbsp molasses (optional but recommended)
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- Optional toppings: whipped cream, candied ginger, toasted nuts
Tools needed:
- 8″ or 9″ cake pan
- Mixing bowls
- Whisk or electric mixer
- Grater for fresh ginger
- Cooling rack
Substitutions & additions:
- Gluten-free blend in place of almond flour (~1⅓ cups)
- Coconut oil for dairy-free
- Orange zest or chopped crystallized ginger added for extra zing
How to Make Almond Flour Ginger Cake
- Prep time: Preheat oven to 350 °F (175 °C). Grease and line your cake pan—your nonna taught me parchment paper makes cleanup a breeze!
- Wet & dry unite: In a bowl, whisk eggs, syrup, melted butter, and vanilla until smooth.
- Add depth: Stir in fresh ginger, molasses, and cinnamon—sniff, sniff… you’re already in cozy heaven!
- Combine flours: Add almond flour, baking soda, and salt; mix until just combined. Don’t overbeat—your cake stays tender!
- Bake: Pour into pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool: Allow to cool in pan for 10 minutes, then transfer to a rack. Patience makes perfection!
What to Serve with Almond Flour Ginger Cake
- A dollop of whipped cream or Greek yogurt
- Side of spiced chai latte or freshly brewed ginger tea
- Plate with seasonal fruit—apples, pears, or pomegranate
Tips for Making It Perfect
- Fresh ginger vs ground? Fresh gives brightness; adjust if swapping.
- Molasses optional but magical—skip it and you’ll miss that rich depth!
- Don’t overbake—check at 25 minutes to preserve moistness.
Storage Instructions
- At room temp: Store in airtight container for up to 3 days.
- Refrigerator: Lasts up to 5 days.
- Freezing: Wrap tightly, freeze for up to 3 months. Thaw at room temperature before serving.
General Information
Ginger cakes have centuries of culinary history, warming hearts through cold seasons. Using almond flour not only makes this recipe grain-free, but lends a tender, buttery texture while keeping things lighter. Serve it as dessert or alongside breakfast for a treat that never disappoints.
Frequently Asked Questions
Can I use ground ginger?
Yes—1 tsp ground ginger equals 1 tbsp fresh. Adjust to taste!
Can I make this nut-free?
Try gluten-free oat flour, but texture and flavor will shift slightly.
Is it vegan?
To adapt, substitute eggs with flax eggs and use dairy-free butter—results vary.
Can I turn it into muffins?
Absolutely! Bake at the same temperature but reduce time to 15–18 minutes.
Why add molasses?
It deepens the spice and color—adds cozy richness you’ll crave.
Conclusion
This almond flour ginger cake is a comforting hug in dessert form—warm spices, soft crumb, and simple elegance. If you loved this, try my Flourless Sweet Potato Ginger Cake, Cocoa Shortbread Cookies, or Flourless Coconut Greek Yogurt Cake. Thank you for baking along—can’t wait to hear how yours turned out. Big hugs, xo Poulef 💕
Interactive Elements
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Nutritional Information
Approx. per slice (12 servings):
| Calories | Fat | Carbs | Fiber | Protein |
|---|---|---|---|---|
| 220 kcal | 18 g | 8 g | 2 g | 7 g |
Delightfully Cozy Almond Flour Ginger Cake
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
Warm, tender almond flour ginger cake—gluten-free, spiced, and perfect with tea!
Ingredients
2 cups almond flour
3 large eggs
¼ cup maple syrup or honey
¼ cup melted butter or coconut oil
1 tsp vanilla extract
1 tbsp grated fresh ginger (or 1 tsp ground ginger)
2 tbsp molasses (optional)
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8″ or 9″ cake pan.
2. In a mixing bowl, whisk eggs, maple syrup, melted butter, and vanilla until smooth.
3. Add grated ginger, molasses, and cinnamon; stir to combine.
4. Stir in almond flour, baking soda, and salt until just combined.
5. Pour batter into the prepared cake pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Optional: Top with whipped cream, candied ginger, or toasted nuts before serving.
Notes
For stronger ginger flavor, use freshly grated ginger.
Molasses is optional but adds deep, rich flavor—highly recommended!
Check the cake at 25 minutes to prevent overbaking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 7g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
