Gingerbread is one of those classic Christmas flavors, and this Moist Gingerbread Cake with Maple Frosting truly does it justice! Once you sink your teeth into this sweet and tender cake, you won't be able to stop at one piece.
Preheat the oven to 350°F.
Line an 8x8 square baking pan with parchment paper.
In a large mixing bowl, whisk together the egg followed by the maple syrup, coconut oil, molasses and vanilla until smooth.
Hold a large fine mesh sieve over the bowl and sift in the almond flour and coconut flour. Then, stir in the baking soda, cinnamon, ginger, nutmeg and salt until combined.
Transfer the batter into the baking pan and smooth the top. Bake in a preheated oven for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let the cake cool completely before frosting.
Beat together all the frosting ingredients and use an offset spatula to spread over cooled cake. Sprinkle with cinnamon or chopped nuts.
Cut into 12 squares and serve.