Gluten-Free Gingerbread Cake Bars

Sugar, spice, and everything nice! These fluffy gingerbread cake bars from Food Faith Fitness disguise gluten-free ingredients in a delicious holiday treat. You’ll find our award-winning vanilla kefir and unsalted butter as key ingredients in this recipe. Serve them with a cold glass of our stabilizer-free organic eggnog!

Gluten-Free Ingredients

• 1 1/2 cups gluten-free oat flour
• 2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup Kalona SuperNatural Organic 100% Gass-Fed Cultured Whole Milk Vanilla Kefir
• 6 Tbsp coconut sugar
• 4 1/2 Tbsp molasses
• 2 large eggs
• 4 1/2 Tbsp Coconut oil, melted

For the Frosting

• 4 oz full-fat cream cheese, softened
• 1 tsp vanilla extract
• 1/4 cup Kalona SuperNatural Organic Unsalted Butter, softened
• 1 cup powdered sugar, sifted

How-to-make Gingerbread Bars

1. Preheat oven to 350 degrees and line the bottom of an 8×8 inch baking pan with parchment paper. Spray the sides of the pan with cooking spray.
2. In a medium bowl, mix the flour, spices, baking powder and salt. In a separate bowl, whisk all other ingredients except for the frosting ingredients.
3. Whisk the dry ingredients into the wet until well combined and pour in the prepared pan.
4. Bake until a toothpick when inserted in the center comes out clean, about 25-28 minutes. Let cool completely.
5. once cool, use an electric hand mixer to beat the cream cheese and butter until light and fluffy (about 3-4 minutes). Add in the vanilla and beat until well combined.
6. Add in the sugar to the frosting mixture a little at a time until well mixed.
7. Spread over the cake and garnish with a sprinkle of cinnamon if desired.
8. Serve with a cold glass of Kalona SuperNatural organic eggnog.

This Gluten-Free Gingerbread Cake Bars recipe and photos courtesy of Taylor at Food Faith Fitness.

Gluten-Free Gingerbread Cake Bars

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• Author: Food Faith Fitness
• Total Time: 3 hours 40 minutes
• Yield: 16 servings 1x

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Description

Sugar, spice, and everything nice! These fluffy gingerbread cake bars from Food Faith Fitness disguise gluten-free in a delicious holiday treat. You’ll find our award-winning vanilla kefir and unsalted butter as key ingredients in this recipe. Serve them with a cold glass of our stabilizer-free organic eggnog!

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Ingredients

Scale 1x2x3x

• 1 1/2 cups gluten-free oat flour
• 2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup Kalona SuperNatural Organic 100% Gass-Fed Cultured Whole Milk Vanilla Kefir
• 6 Tbsp coconut sugar
• 4 1/2 Tbsp molasses
• 2 large eggs
• 4 1/2 Tbsp Coconut oil, melted

For the Frosting

• 4 oz full-fat cream cheese, softened
• 1 tsp vanilla extract
• 1/4 cup Kalona SuperNatural Organic Unsalted Butter, softened
• 1 cup powdered sugar, sifted

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Instructions

1. Preheat oven to 350 degrees and line the bottom of an 8×8 inch baking pan with parchment paper. Spray the sides of the pan with cooking spray.
2. In a medium bowl, mix the flour, spices, baking powder and salt. In a separate bowl, whisk all other ingredients except for the frosting ingredients.
3. Whisk the dry ingredients into the wet until well combined and pour in the prepared pan.
4. Bake until a toothpick when inserted in the center comes out clean, about 25-28 minutes. Let cool completely.
5. once cool, use an electric hand mixer to beat the cream cheese and butter until light and fluffy (about 3-4 minutes). Add in the vanilla and beat until well combined.
6. Add in the sugar to the frosting mixture a little at a time until well mixed.
7. Spread over the cake and garnish with a sprinkle of cinnamon if desired.

Notes

This Gluten-Free Gingerbread Cake Bars recipe and photos courtesy of Taylor at Food Faith Fitness.

• Prep Time: 10 minutes
• Cook Time: 3 hours 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 197.9 kcal
• Sodium: 140.8 mg
• Fat: 10.8 g
• Saturated Fat: 6.9 g
• Unsaturated Fat: 2.9 g
• Fiber: 0.6 g