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–+ servings
Stack of cake bars with frosting on a white plate.
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Gingerbread Snack Cake

Low sugar, gluten-free gingerbread snack cake made with buckwheat and coconut flours.
Course Bread
Cuisine American
Keyword Buckwheat flour, Christmas, Coconut flour, Gluten-Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 squares
Calories 118kcal
Author Lauren Goslin

Ingredients

DRY INGREDIENTS:

  • ½ cup coconut flour
  • 6 Tablespoons light buckwheat flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoon dried ginger
  • ¾ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ⅛ teaspoon powdered stevia add more if you like it sweeter

WET INGREDIENTS:

  • 2 large eggs
  • ½ cup applesauce
  • ½ cup milk of your choice
  • ¼ cup coconut oil
  • 1 Tablespoon honey
  • 2 Tablespoons molasses

Instructions

  • Preheat the oven to 350 degrees.
  • Mix the dry ingredients together (flours, salt, baking soda, baking powder, spices, and stevia, if using). Eliminate any lumps by using a whisk.
  • Mix the wet ingredients in a separate bowl. I actually use a small 2-cup glass pitcher, in which I first measure the milk, then add the rest of the wet ingredients.
  • Pour the wet ingredients into the dry bowl and stir until well combined (batter will be very thick!).
  • Spread the batter into a well-oiled 8 x 8 baking dish.
  • Bake for 20-30 minutes or until springy to the touch. See Recipe Notes above regarding bake times.
  • Cool completely and frost, if desired.

Notes

Nutrition facts are based on using unsweetened almond milk.
Weight Watchers points: 6

Nutrition

Calories: 118kcal | Carbohydrates: 11.5g | Protein: 2.3g | Fat: 7.7g | Fiber: 1.2g | Sugar: 6g