Gingerbread Cake with Cinnamon Buttercream Frosting

This is a sponsored post written by me on behalf of LouAna. The opinions and text are all mine. The LouAna product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much! 

Moist, fluffy gluten-free, vegan cake has been something that I’ve been working on achieving. Taking eggs out has been a challenge, but all you cake connoisseurs, I think you’d be proud of me! Holy jingle bells, this Gingerbread Cake will knock your holiday socks right off! This cake is like gingerbread cookies meets cinnamon cake meets holiday cheer. In other words, it checks all the right boxes.

I had to share this cake with you right away because I am so excited! I’m not necessarily known in my house for my baking skills, but I think I nailed it! Perhaps because Christmas-y treats are so magical and by far my favorite to shoot, cue the extra yuletide joy. This Gingerbread Cake with Cinnamon Buttercream Frosting is the perfect cake for all you December birthday-ers (I totally plan on making this again for my son’s birthday Christmas Eve!) or all your holiday party-goers. And as if you need more reasons to love it, it’s super easy to make… promise! Especially with my secret ingredient, LouAna Coconut Oil.

I’m so glad the naked cake look has become so popular too. Not only does it look cute, it’s easier, quicker, and not to mention, I like a little less frosting on my cake anyway. This was actually my first time making a naked cake and I think it’s totally the new fully frosted cake.

So by now you must be wondering what makes this cake so moist, with no eggs and without that little gluten goblin giving the cake that pillowy texture. There’s a couple things I’ve discovered in gluten-free, vegan baking that helps. Almond milk + apple cider vinegar and coconut oil! The acids in the vinegar help activate baking powder and baking soda which enhance the leavening or rising of your baked eats, making it have a more fluffy texture. Who knew?! And coconut oil is a wonderful replacement for butter. In this cake recipe I use LouAna Coconut Oil!

LouAna Coconut Oil  has no coconut aroma or taste to distract from your other ingredients, which makes it a great 1:1 alternative for butter in your baking. It’s also non-GMO and non-hydrogenated meaning it hasn’t been chemically changed to be solid at room temperature. Coconut oil makes this cake unbelievably moist!

The “buttercream” frosting has only 5 ingredients with a hint of cinnamon that pairs perfectly with the gingerbread. I made three 6-inch cakes and then layered them to create a triple layer cake with full frosting in between each layer and on top and then light frosting around the sides. If you make this cake and would like to share with me, I love seeing all your re-creations! Be sure to comment below and tag me on Facebook or Instagram. Wishing you a blessed holiday season filled with peace, love, and gingerbread cake!

Print

Gingerbread Cake with Cinnamon Buttercream Frosting

Course Dessert

Cuisine American

Keyword buttercream, cake, christmas, cinnamon, dessert, frosting, gingerbread, gluten-free, holidays, vegan

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 people

Author Gina Fontana

Ingredients

Gingerbread Cake

• 3 cups gluten-free flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp ginger
• 1/2 tsp ground cloves
• 3/4 tsp nutmeg
• 1 cup light brown sugar
• 1 cup LouAna coconut oil, melted
• 1 tbsp apple cider vinegar
• 2 cups unsweetened almond milk
• 1/2 cup molasses
• 1 tsp vanilla extract

Cinnamon Buttercream Frosting

• 1 cup vegan butter
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• splash unsweetened almond milk (if needed)

Instructions

Gingerbread Cake

1. Preheat your oven to 350 degrees

2. In a medium bowl, whisk together the almond milk and the apple cider vinegar and allow it to sit for about 10 minutes while you prepare the rest of the cake

3. In a large bowl, sift and whisk together all your dry ingredients 

4. After the almond milk mixture sits, pour that into the dry cake bowl and mix to combine

5. Stir in the melted coconut oil, vanilla, and molasses. Fold the cake batter until all of the coconut oil is absorbed

6. Pour your batter into 3 greased 6-inch cake pans and place on a baking sheet. Bake for about 30 minutes, or until a toothpick comes out clean

7. Let your cakes cool completely on a cooling rack before frosting

Cinnamon Buttercream Frosting

1. Beat the softened butter and vanilla extract on low with your hand mixer. Add the powdered sugar 1 cup at a time until you add all 4 cups. Finally, beat in the cinnamon and almond milk (if needed)

2. Add a full amount of frosting on top of each cake and smooth out

   **NOTE: you may need to slice the tops of the cakes to make them flat

3. Layer each cake slice on top of the other and then just lightly frost and spread the frosting along the sides

   **NOTE: there are tons of videos on how to frost a naked cake 

4. Slice, enjoy! Keep leftover cake covered on your kitchen counter (if you refrigerate it, it will get hard because of the coconut oil). Eat within a couple days