Gingerbread with Whipped Cream (Grain-Free)

by Deliciously Organic on December 22, 2011

Gingerbread with Whipped Cream (Grain-Free)

We are off to be with family for the holidays, but I wanted to share one last recipe before Christmas. A moist, sweet gingerbread cake filled with the flavors of cinnamon, ginger, molasses, and topped with billows of freshly whipped cream. Positively delightful. Merry Christmas!


Gingerbread with Whipped Cream

Serving Size: Serves 8

Gingerbread with Whipped Cream

I prefer to make my own baking powder to ensure it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make it in large batches and store it in a glass jar.

Inspired by Bon Appetit.


    For the cake batter:

  • 1 1/4 cup almond meal or flour

  • 1/4 cup arrowroot flour

  • 3 tablespoons coconut flour
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon Celtic sea salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon grain-free baking powder (see above)

  • 1/2 cup butter, cut into small cubes

  • 1/2 cup coconut sugar (or sucanat)

  • 1/2 cup molasses (I used a dark molasses)

  • 1 large egg, lightly beaten

  • 2 teaspoons fresh minced ginger
  • For the whipped cream:

  • 1 cup heavy cream

  • 1 tablespoon maple syrup

  • Zest of 1 lemon (make sure the lemon is organic)


Preheat oven to 350ºF and adjust rack to middle position. Line an 8x8 pan with parchment paper using two long pieces of parchment. Whisk almond flour, arrowroot, coconut flour, gelatin, cinnamon, salt, baking soda and baking powder in a large mixing bowl. Place cubed butter in a medium bowl. Bring 1/2 cup water to boil and pour water over butter, whisking until melted. Whisk in coconut sugar, molasses, egg, and ginger. Add wet ingredients to dry ingredients and whisk until smooth. Pour batter into pan and spread evenly using an off-set spatula. Bake for 25 minutes, or until a tester inserted into the center of cake comes out clean. Cool completely. Holding onto parchment, lift cake out of the pan and set on a serving dish.

Pour cream in the bowl of a standing mixer. Whisk on medium-high and slowly add maple syrup. Whisk until soft peaks form. Spread whipped cream over cake and sprinkle with lemon zest.

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{ 15 comments… read them below or add one }

Erika December 22, 2011 at 11:25 am

Sounds delightful!

Hope you have a wonderful Christmas with your family.


Deliciously Organic December 22, 2011 at 1:41 pm

Thank you. Merry Christmas!


Katrina December 22, 2011 at 11:55 am

Mmm love this!


Sally December 22, 2011 at 11:59 am

Hi Carrie,
You mentioned the flavor of molasses. I didn’t see it in the recipe, are you just talking about taste?
I love gingerbread, thanks for the recipe.


Deliciously Organic December 22, 2011 at 1:41 pm

Can you tell I’m packing and on my way out the door? :) I added the 1/2 cup molasses to the recipe. Thanks for pointing that out!


Bev Weidner December 22, 2011 at 12:07 pm


Have a WONDERFUL Christmas, Carrie! oxoxo!


Sylvie @ Gourmande in the Kitchen December 22, 2011 at 1:52 pm

Gingerbread is one of my holiday favorites, love having a grain-free version now! Wishing you and your family a very Merry Christmas.


Amanda December 23, 2011 at 1:31 pm

I dont think I have ever wanted a piece of gingerbread cake so badly! This truly does look moist and delicious!!! Have a blessed Christmas and New Year friend! :)


Lucy Lean December 23, 2011 at 1:33 pm

oooo – this would be on my christmas list – yummy!
Happy Christmas to you and your family – safe travels x


Marla December 23, 2011 at 1:58 pm

Looks like the PERFECT gingerbread. Have a blast with your family for the holidays :) XXOO


Stacie December 25, 2011 at 8:10 pm

I made this for Christmas dinner and it was absolutely delicious! Thank you for the recipe.


Allison [Girl's Guide to Social Media] December 25, 2011 at 10:03 pm

Thanks for the recipe. I cannot wait to try it! I love anything gingerbread.

Happy Holidays!


Brooke @ Food Woolf December 27, 2011 at 8:57 am

Merry Christmas to you, Pete, and the girls! Honestly, could Christmas be any better when you have a bite of warm gingerbread and fresh whipped cream? I think not. Thanks for the recipe!


Denise @ Creative Kitchen January 1, 2012 at 6:08 pm

This looks amazing!!


Stephanie January 15, 2013 at 8:20 pm

Wow. This was awesome. I substituted maple syrup for the sugar which was fabulous and a bit more gooey. 1/4 syrup would have been plenty sweet. Thank you for another fabulous grain free treat!


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