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.

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Prep Time 10

Cook Time 27

Total Time 37

Servings: 9

Course: Dessert

Ingredients Method Notes

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

Method

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