Gingerbread Snack Cake (grain free, dairy free, refined sugar free)

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Last Updated on March 30, 2023


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Gingerbread Snack Cake (grain free, dairy free, refined sugar free)


Units Scale
  • For Gingerbread
  • 1 1/2 cups cooked navy beans
  • 5 eggs
  • 1/2 cup coconut oil
  • 1 teaspoon apple cider vinegar
  • 1/3 cup organic pure maple syrup
  • 1/4 cup organic unsulphured molasses
  • 1 tablespoon pure vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/4 ground cloves
  • Frosting:
  • 3/4 cup palm shortening
  • 1 tablespoon lemon juice
  • 1/4 cup organic pure maple syrup
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 350F. Grease an 8″ round or square pan.
  2. Place all wet ingredients for gingerbread into a high-speed blender and blend until very smooth.
  3. In separate small bowl, combine all dry gingerbread ingredients with a fork.
  4. Add dry ingredients to wet in the blender and blend until smooth and well combined.
  5. Pour ingredients into greased pan and bake 25-30 minutes.
  6. For frosting, combine all ingredients in small bowl and mix with an electric blender until fluffy and well combined.

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