Skip to Content

Healthy Grain-Free Gingerbread Cakes {vegan, oil-free}

VGFGrF

Healthy gingerbread, made with ease in a muffin tin! These moist and delicious cakes are grain-free, oil-free, vegan and gluten-free (made with chickpea flour).

It’s been a tumultuous week, full of highs and lows, victories and defeats. But one thing is clear: to move forward, we must unite.

Step One: Make (and share) gingerbread.

I am 100% serious. I have yet to meet someone who is averse to gingerbread, so what better way to make nice, as well as make civilized conversation, than with a batch (or two) of moist, tender gingerbread cakes. Don’t forget to brew a pot of strong tea, for good measure.

These particular cakes can be savored by almost everyone on your list. Made from a combination of chickpea flour and flaxseed meal, they are naturally grain-free and gluten-free. Also absent are eggs and dairy, but you will never guess: the cakes are tender and moist with a delictae crumb.  Additionally, I’ve kept the sweetener–coconut sugar and molasses– to a minimum, just enough to taste indulgent while keeping these in the dual categories of snack and dessert.

 

A timidly-spiced gingerbread is a teatime tragedy, so I’ve erred on the side of robust flavor for these cakes (warning: you may swoon as these bake). Talk about healing powers, too: while the cakes work by soothing strained relationships and conversations, the spices have notable palliative properties for whatever else is ailing you this November. For example:

Ginger: Contains the powerful antioxidant gingerol, which, among many functions, eases nausea (umm, yes please, need that…), boosts immunity, and reduces inflammation.

Cinnamon: Contains powerful antioxidants that improve dental health, boost brain function, and may alsoprotect against cancer, diabetes and inflammation

Cloves: Cloves can aid in digestion, boost immune system and liver functions, and may protect the body against cancer, diabetes, headaches and oral diseases.

Nutmeg: another antioxidant powerhouse, nutmeg can help to soothe indigestion, releive pain, strengthen cognitive function, detoxify the body, boost skin health, reduce insomnia, and much more.

Here’s to good health and harmony, in ways big and small.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Grain-Free Gingerbread Cakes {vegan, oil-free}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 9 cakes 1x

Description

Healthy gingerbread, made with ease in a muffin tin! These moist and delicious cakes are grain-free, vegan and gluten-free (made with chickpea flour).


Ingredients

Scale
  • 2/3 cup nondairy milk (I used plain almond milk)
  • 1 teaspoon vinegar (neutral one, like white or cider vinegar)
  • 3/4 cup chickpea flour
  • 1/4 cup flaxseed meal
  • 2 tablespoons coconut sugar (or packed brown sugar)
  • 2 teaspoons ground ginger
  • 11/4 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons dark molasses (not blackstrap)
  • 1 tablespoon melted virgin coconut oil (or oil of choice)

Instructions

  1. Preheat oven to 350F. Generously grease or spray 9 cups of a standard muffin tin.
  2. In a small bowl or cup, stir together milk and vinegar. Let stand for 5 minutes.
  3. Meanwhile, in a medium bowl, whisk together the chickpea flour, flaxseed meal, coconut sugar, ginger,cinnamon, cloves, nutmeg, baking soda and salt.
  4. Add the milk mixture, molasses, and coconut oil; whisk until blended. Divide batter evenly among prepared cups (just under 1/4 cup for each muffin cup).
  5. Bake in the preheated oven for 15 to 16 minutes until puffed and a toothpick inserted in the center comes out clean. Cool completely in tin set on a cooling rack. Run knife around edge of each cup and remove from tin.

Notes

Storage: Store in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for 3 months.

  • Category: Dessert, Muffins, Bread

Nutrition

  • Serving Size: 1 cake
  • Calories: 91
  • Sugar: 6 g
  • Sodium: 148 mg
  • Fat: 3.1 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 13.1 g
  • Fiber: 2.8 g
  • Protein: 2.8 g
  • Cholesterol: 0 mg
Previous
Healthy Pecan Pie Bites {4-ingredients, vegan}
close-up of a vegn pumpkin cranberry blondie on a piee of white parchment paper
Next
Vegan Pumpkin Cranberry Blondies {grain-free, oil-free}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Vegan Coconut Almond Flour Cake {grain-free, oil-free} | powerhungry®

Tuesday 10th of November 2020

[…] Healthy Grain-Free Gingerbread Cake {Vegan, Oil-Free} […]

Sofia Hafeji

Saturday 28th of September 2019

Hi Camilla,

I'm very happy I've found your website. I have allergies and the ingredients you use is near perfect for me. They,are delicious and the icing is a must.

Flaxseed does sometimes give me trouble. I've searched online and soya or chai seeds are a few of the options, but they are both out of the question for me. Otherwise the advice is bananas or other fruit.

What would you recommend?

Thanks,

Sofia.

Camilla

Monday 30th of September 2019

Hi Sofia! I am so happy you found the site :)

So sorry to hear you cannot do flax; I do tend to use it often. I am not always using it as an egg replacer. For example, in this recipe, it is working much like a coarse-ground flour (meal) to add bulk as well as moisture (since it is rich in healthy fat). So banana or applesauce would not work here. Can you eat oats? You could replace the flax with an equal amount of ground oats (I would suggest adding a bit more coconut oil, to make up for the loss of fat from the fat).

Another suggestion that I think could work well: finely grind unsweetened coconut flakes in a food processor. You get the similar fiber/bulk of flaxseed meal, and also the healthy fat. I have a biscotti recipe on the site that uses ground coconut this way, as well as a 2-ingredient coconut banana cookie.

Fingers crossed that one of these solutions works for you, Sofia. Also, since others have mentioned an intolerance for flax and other seeds, you are inspiring me to do some experiments with no-flax options. :)

Jennifer

Wednesday 11th of January 2017

Didn't have chickpea flour so substituted coconut flour. Fail. Turned into crumbles.

Camilla

Thursday 6th of April 2017

Hi Jennifer, Sorry they flopped! Coconut flour and chickpea flour are worlds apart in terms of how they work. As a general rule, coconut flour cannot be used for a direct substitution for any other flour, and vice versa.

June

Monday 9th of January 2017

Camilla, I am anxious to try these...they look delicious!

Pinky

Monday 12th of December 2016

Hi... These look so tempting! Any alternative for molasses?

Camilla

Tuesday 13th of December 2016

Hi Pinky: you could use maple syrup, brown rice syrup, or honey (if not vegan). The molasses gives the cakes a deep caramel-y flavor, so the overall flavor will be lighter (and color lighter, too) :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.