Warm, tender almond flour ginger cake—gluten-free, spiced, and perfect with tea!

Scale

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

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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.

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.