Description
Gluten Free & Dairy Free Options, Refined Sugar Free
A gingerbread recipe you and your whole family will love! This gingerbread sheet cake is moist and bursting with holiday flavors, and it is topped with a light tahini (vegan) buttercream frosting
Ingredients
Scale
- 1 cup whole wheat flour (or gluten free all purpose)
- 2 ripe bananas
- 1/2 cup chocolate (I used Lily’s gingerbread chocolate bar for extra gingerbread flavor!)
- 1 tsp coconut oil
- 1 egg
- 1 tsp baking powder
- 1 tbsp stevia
- 1.5 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1.5 tsp cinnamon
- 2 tbsp molasses
- one batch of my maple tahini vegan buttercream
Instructions
- Preheat oven to 375F.
- Add your bananas to a bowl and mash until no lumps remain. Add your molasses and mix.
- In a microwave safe bowl, combine your chocolate and coconut oil and microwave in 30 second intervals until melted (Careful not to burn) Add to your banana mixture and let cool for a couple minutes, then stir in your egg.
- In a separate bowl, combine your flour, baking powder, stevia, and remaining spices. Stir well and then add your dry ingredients to your wet and combine.
- Pour your mixture into an 8×8 pan lined with parchment paper.
- Bake for 20 minutes, until edges are golden brown and a toothpick comes out clean.
- While this bakes, make your frosting. Wait until the cake has cooled to top.
Notes
If you want your frosting lighter, add more powdered sugar, if you want to adjust any flavors just taste as you go and add what you want!
I have made this using white chocolate and a gingerbread chocolate bar for my mixed in chocolate. Feel free to use any chocolate you like though!
I have made this recipe with both whole wheat flour and gluten free all purpose, so feel free to use either.
For a dairy free option, use vegan chocolate
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cake
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/9 of pan