SunButter Gingerbread Cake is sweet and tender, rich with molasses flavor and made using sunflower seed butter! Topped with a rich maple cinnamon buttercream frosting, this cake is perfectly spiced for winter.
| gluten free + dairy free + nut free |
The SunButter products mentioned in this post were sent as a gift; thanks to you for supporting brands I know and love!
This is what happens when you infuse sunflower seed butter into cake and jazz it up with sweet gingerbread flavor!
A cake so delicious, fluffy, and tender you just can’t stand it. This is wayyyyy more than just a spiced gingerbread cake. It’s rich with sunflower seed butter to deliver a boost of healthy fats while amping up the sweet molasses flavor.
If you haven’t had a chance to try SunButter yet, this is the perfect recipe for doing so! SunButter is a fantastic option for those with nut allergies because it’s made from 100% sunflower seeds. It’s also a fabulous substitute for peanut butter for those of you on a Paleo diet.
SunButter Gingerbread Cake is a balance of perfect winter spices: molasses, cinnamon, nutmeg, cloves, ginger… loving every bit of it over here!
It’s the perfect little cake to bring to holiday gatherings and parties or just to treat yourself with because cake.
So what’s on your Thanksgiving menu this year (other than SunButter Gingerbread Cake!)? If you’re still in need of some healthy deliciousness, check out…
- Gluten Free Pumpkin Streusel Coffee Cake
- Roasted Fig & Kabocha Squash Salad with Maple Tahini Vinaigrette
- Sourdough Cranberry Apple Walnut Stuffing
- Creamy Roasted Butternut Squash Hummus
- Sweet Honey Curry Brussels Sprouts
And for dessert:
- Paleo Pumpkin Fudge Bites
- Gluten Free Chai Pumpkin Donuts with Maple Cashew Glaze
- Vegan Cashew Maple Caramel Popcorn
Those recipes ought to keep you going for a while.
So I was NOT a gingerbread kid. It actually took me a long time to appreciate the flavor of it. I didn’t grow up in a house where we made Gingerbread men cookies every Christmas – Mom and I baked everything BUT those! I loved her molasses cookies, but they weren’t really gingerbread. The first time I really tried gingerbread was making this gingerbread banana bread forever and a day ago.
I really have yet to try my hand at some good gingerbread men cookies, but it’s on my radar. It just looks… tedious. Especially the frosting part. You think I have problems with patience? It’s a work in progress!
For this recipe, I’d definitely recommend getting your hands on some SunButter! Fortunately, most grocery stores carry it now, so it’s pretty easy to find. If you can’t find it, feel free to substitute peanut butter, cashew butter, or almond butter (as long as you don’t need a nut-free cake).
Let me tell you about the flavorrrrrrr that is this cake!!
I mean, isn’t molasses basically the greatest thing ever?! The scent and flavor is so unmistakable and just screams it’s Christmas!
Paired with warm spices like cinnamon, nutmeg, ginger, cloves, allspice… omg.
The cake is tender and fluffy with the perfect crumb to it.
Feel free to ice this cake any way you want, but I’ve gotta say: the Maple Cinnamon Buttercream is about the greatest thing ever. I sort of stole the idea from Big Apple Bagel’s honey cinnamon cream cheese when I was purchasing bagels for the office staff a couple weekends ago. Something clicked. Like why have I never thought to put cinnamon in icing before?! I’m so happy I did.
The cinnamon flavor is definitely there, but not too strong. And not too sweet.
A cream cheese icing would also be delicious here.
Because buttercream tends to stiffen up, I do recommend icing this cake just before serving. Or at least don’t let it sit on your counter for days on end. You shouldn’t have any problems with that, though – it’ll be gone in a jiffy.
And the very last thing you need before serving this up to guests? SPRANKS.
Sprinkles all. The. Way. Puh-lease.
I got these cute little gingerbread men sprinkles on Amazon! I’m kind of loving them.
Okay, the holidays are calling! Just a few short weeks away and they’re begging you to bring cake!
Pin this SunButter Gingerbread Cake!
This tender, gluten free & nut-free cake is spiced just right for winter. Topped with Maple Cinnamon Buttercream, it's just perfect for your holiday gathering.
- 2 1/4 c. gluten free flour blend (with xanthan gum)
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 2 tsp. ground ginger
- 1/2 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1/4 tsp. cloves
- 1 c. coconut sugar
- 1/4 c. molasses
- 1/2 c. SunButter
- 1/3 c. coconut oil, melted and cooled
- 3 large eggs, room temperature
- 1 c. dairy free milk
- 2 tsp. vanilla extract
- 2 1/2 c. organic powdered sugar
- 1/2 c. dairy-free butter, softened (room temperature)
- 2 Tbsp maple syrup
- 1 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
Preheat the oven to 350 F and line a 9x13" cake pan with parchment paper.
In a medium bowl, whisk together the gluten free flour, baking powder, cinnamon, ginger, baking soda, nutmeg, salt, and cloves.
In a separate bowl, add the coconut sugar, molasses, SunButter, and melted coconut oil. Using a stand mixer fitted with a paddle attachment, cream together until fluffy. Add the eggs one at a time, beating after each addition. Add 1/2 c. milk and half of the dry ingredients. Mix on low speed until just beginning to come together, then add the remaining 1/2 c. milk and the rest of the dry ingredients. Mix on low speed until just combined, being careful not to over-mix.
Pour batter into the prepared 9x13" pan and bake 30-35 minutes or until a toothpick inserted comes out clean. Cool completely.
To make the buttercream, add the powdered sugar, softened butter, maple syrup, cinnamon, and vanilla to a mixing bowl. Using a hand mixer, beat until well combined. Cool cake completely before frosting.
Store leftovers in an airtight container at room temperature up to 3 days.