Orange Gingerbread Glazed Snack Cake
I know, I know; It is June and I am sharing a gingerbread recipe. Don’t judge me. However, I added a little citrusy surprise to these, so they are spring/summer approved in my book! Orange and gingerbread is a VERY underrated combination in my opinion.. Something about the ginger and molasses combined with the sweet orange is so, darn, good. You could leave it out, but I highly recommend trying it at least once!
These bars come together super quickly! I topped them with a citrus glaze made from stevia powdered sugar and the juice from an orange. However, you can feel free to substitute regular powdered sugar if you don’t follow a strict paleo-based diet or even use a citrus cashew cream instead. Either way, glazed or not, they are amazing!
In regards to substitutions, you can omit the oat flour and add more almond, however, the texture might turn out a little different than it did for me. I used a mixture, as I don’t like to go too heavy on almond flour in my recipes. If you do omit the oat flour, I would possibly add 1-2 tbsp arrowroot starch or tapioca, as this will help with the texture. The combination I used created the texture I was going for, so If you do try to substitute it, please let me know how they turn out!
This snack cake is incredibly moist (i’m sorry, but true) and full of warming spices. I hope you love it as much as we did and if you try this recipe, be sure to tag me on Instagram @danishealthyeats!
Orange Gingerbread Glazed Snack Cake
Ingredients:
- dry:
- 1 cup almond flour
- 1/2 cup oat flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp Cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- Wet:
- 2 flax eggs (2 tbsp flax mixed with 6 tbsp water)
- 1 1/2 tsp vanilla
- 1/3 cup melted Coconut Oil
- 3 tbsp molasses
- 1/2 cup coconut sugar
- 3 tbsp maple syrup
- 1/4 cup orange juice & zest from 1/2-1 orange
- 1/2 cup Paleo-friendly Powdered Sugar
- Juice from 1/2 Orange
Instructions:
- Preheat oven to 350F. Line an 8x8 baking tray with parchment paper and set aside.
- Combine the flax meal and water and give it a stir. Set aside to thicken, 5-10 minutes.
- Combine all dry ingredients in a medium bowl, whisking until no lumps remain. In a separate bowl, whisk together the wet. Gently stir the wet mixture into the dry.
- Pour the batter into the prepared baking dish and bake 22-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and allow to cool.
- To make the glaze, combine all ingredients in a small bowl until smooth. Drizzle over the cake and enjoy!