A gingerbread recipe you and your whole family will love! This gingerbread sheet cake is moist and fluffy, has chocolate infused in the batter, is bursting with holiday flavors, and it is topped with a light tahini (vegan) buttercream frosting.
Apparently there are a lot of people out there that hate on gingerbread? I didn’t know this but people keep talking about it on Instagram. Let me tell you I am NOT one of those people and hopefully if you are here that means you aren’t either! I love the warming spices and holiday sentiment that gingerbread brings. And especially in cake form, it is just super tasty! This recipe is moist and fluffy and not too heavy and I think it is just the perfect addition to your holiday meals!
If you want to try a SUPER easy gingerbread recipe, be sure to check out my no bake gingerbread cookies!
Ingredients for your Gingerbread Sheet Cake:
- Whole wheat or gluten free all purpose flour – I have made this with both so feel free to use whichever you prefer!
- Ripe bananas – I LOVE baking with bananas. Helps sweeten our recipe without any sugar, and it adds a great texture!
- Chocolate – I used Lily’s limited edition gingerbread bar here to really add that gingerbread flavor, but it does have milk in it so if you want this dairy free I’d just use a vegan chocolate! (white chocolate is also so good though!)
- Coconut oil – I love baking with coconut oil because it gives you a little lighter result than butter, and adds a little sweet flavor. And it has healthy fats!
- An egg – to bind our cake. I haven’t tried a flax egg but you could if you are vegan
- Baking powder – to help it rise and be fluffy!
- Stevia – to add a little more sweetness without any refined sugar.
And everything that makes gingerbread, well, gingerbread:
And for the frosting we are using my maple tahini (vegan) buttercream!
Tips for the Perfect Gingerbread Sheet Cake!
- Make sure your bananas are really ripe – this will add more sweetness and make it easier to mash/give you a better texture when you do
- Mash those bananas! You want to get out all the lumps.
- Don’t let your chocolate burn. Just don’t do it. No one likes wasting chocolate.
- I say to let your mixture cool before adding your egg. It doesn’t have to be completely cool, you just don’t want it so hot that it actually starts cooking your egg
- If you don’t have parchment paper, spray your pan realllllly well!
If you have a question on anything I may have missed feel free to leave a comment below or shoot me a DM on Instagram and I am happy to help!
In addition to the listed ingredients, you will need:
- an 8×8 baking pan
- parchment paper or cooking spray
- two bowls
- something to stir with.
If you try this recipe please leave a comment below letting me know what you think! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
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