Gingerbread Cake Bars
Vegan Gingerbread Cake Bars with Cashew Cream Cheese Frosting that’s a delicious holiday dessert. It’s super moist, fluffy, and perfectly sweet. Flavored with warming spices like ginger, nutmeg, and cloves. These bars are gluten-free, grain-free, and vegan.
Ingredients
Gingerbread Cake Bars
- 2 flax eggs 2 tbsp ground flax seeds, 4 tbsp filtered water
- ¼ cup blackstrap molasses
- 1 Tbs apple cider vinegar
- 1 cup plant-based milk I used almond milk
- ¼ cup smooth almond butter or tahini
- 1 cup almond flour packed
- ½ cup arrowroot starch
- ⅓ cup coconut sugar
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
Cashew Cream Cheese Frosting
- 1 ¼ cup Navitas Organics Cashews soaked
- 3-4 Tbs maple syrup
- ½ Tbs apple cider vinegar
- ¼ cup canned coconut milk just the thick top part
- 1 tsp vanilla extract
Instructions
Gingerbread Cake Bars
- Preheat the oven to 350F.
- Mix the ground flax seeds with water to make the flax eggs. Let it sit for at least 5 minutes.
- In a large bowl, whisk together the wet ingredients: almond butter, blackstrap molasses, plant-based milk, apple cider vinegar, and flax "eggs".
- In a separate bowl, whisk together almond flour, arrowroot starch, coconut sugar, spices, baking soda, and a pinch of sea salt. Gently stir the dry mixture into the wet ingredients.
- Pour the mixture into an 8x8 cake pan lined with parchment paper.
- Bake for 27 - 30 minutes.
Cashew Cream Cheese Frosting
- Add soaked and drained cashews, maple syrup, vanilla extract, apple cider vinegar, and coconut milk to a high-speed blender. The texture should be thick and creamy.
- Let it firm up a bit in the fridge for an hour.
- Spread frosting generously on top of the cake bars, once they have cooled for at least 2 hours.
Notes
Gluten-Free
Grain-Free
Vegan