Gingerbread Snacking Cake

Gingerbread Snacking CakeServes: 8
Prep Time: 20 minutes
Cook Time: 25 minutes


For the cake:

For the frosting: 

  • 4 oz cream cheese, at room temperature
  • 2 oz Carrington Farms Organic Ghee, at room temperature
  • 1 cup  powdered sugar, sifted
  • 1/2 tsp vanilla powder, or 1 vanilla bean scraped


  1. Preheat the oven to 350°. Spray an 8” cake pan with Carrington Farms Coconut Oil Cooking Spray and line the bottom with parchment paper. Set aside. 
  2. In a medium bowl, whisk together Carrington Farms Gluten Free Flour with Fiber, baking powder, baking soda, salt, and spices. Set aside. 
  3. In a large bowl, combine Carrington Farms Organic Coconut Oil, maple syrup, eggs, vanilla, and milk. Whisk until smooth and homogenous. 
  4. Gradually add the dry ingredients into the wet ingredients and gently stir using a rubber spatula, until well-blended and no dry streaks are seen, but do not overmix. 
  5. Transfer the batter to the prepared cake pan and bake for 20-25 minutes, until the center of the cake is set and the edges begin to pull away from the sides of the pan. Let the cake cool in the pan before inverting onto a cooling rack. 

To make the frosting: 

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and Carrington Farms Organic Ghee until smooth. 
  2. Add the powdered sugar and vanilla and continue to beat until the frosting is light and fluffy. If the frosting is too thick, you can add a splash of milk to thin it out and if it is too thin, add powdered sugar (a tablespoon at a time) until it reaches your desired consistency. 
  3. Spoon frosting on top of the cake and spread into an even layer.