Ingredients

The following ingredients have 12 Servings
  • Wet ingredients
  • 1/4 cup coconut oil, melted and cool enough to touch (or sub melted butter)
  • 1/4 cup pure maple syrup
  • 1/4 cup blackstrap molasses
  • 1 egg, at room temperature (very important)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • Dry ingredients
  • 1 cup oat flour
  • 1 cup packed fine blanched almond flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • For the frosting:
  • ¼ cup butter or vegan butter, at room temperature
  • 4 ounces cream cheese or vegan cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
  • In a large bowl, whisk together the following ingredients until smooth: coconut oil (making sure it’s melted but cooled enough to touch), pure maple syrup, molasses, egg, vanilla extract and almond milk.
  • Next add the dry ingredients to the bowl: oat flour, almond flour, baking powder, ground ginger, cinnamon, allspice and salt. Mix together until batter is smooth and well combined.
  • Pour batter into prepared pan and smooth top with a spatula. Bake for 15-20 minutes or until tester comes out clean. Allow cake to completely cool.
  • For the frosting: add butter and cream cheese to the bowl of an electric mixer; beat on high until smooth and creamy, about 1 minute. Next add powdered sugar and vanilla extract and beat on medium speed until well combined. If you like a creamier frosting, feel free to add a tablespoon of milk and mix again.
  • Frost cake with an offset spatula, then sprinkle with a little cinnamon to make pretty. Cut into 12 slices and serve.