Gingerbread Cake Bars made with Navitas Organics Cashew Nuts.

Vegan Gingerbread Cake Bars Recipe

These delicious gingerbread cake bars with a creamy cashew cream cheese frosting are the perfect holiday dessert. Super moist, fluffy and flavored with traditional warming spices like ginger, nutmeg and cloves, these bars are surprisingly gluten free, grain free and vegan!

INGREDIENTS

Gingerbread Bars:
2 flax eggs: 2 Tbsp. ground flax seeds + 4 Tbsp. water
¼ cup blackstrap molasses
1 Tbsp. apple cider vinegar
¼ cup smooth almond butter or tahini
1½ cups almond flour (packed)
½ cup arrowroot starch
⅓ cup coconut sugar
1½ tsp. baking soda
1 cup plant-based milk
1 tsp. ginger
½ tsp. cinnamon
¼ tsp. cloves

Cashew Cream Cheese Frosting:
1¼ cups Navitas Organics Cashew Nuts, soaked
3-4 Tbsp. pure maple syrup
½ Tbsp. apple cider vinegar
¼ cup canned coconut milk (the top part)
1 tsp. vanilla extract

DIRECTIONS

Gingerbread Cake Bars: Preheat oven to 350˚F.
Mix ground flax seeds with water to make flax eggs and let sit for at least 5 minutes. Add to a large bowl, then  add in almond butter, molasses, milk, apple cider vinegar, and flax eggs. Whisk together until well combined.
In a separate bowl, whisk together almond flour, arrowroot starch, coconut sugar, spices, baking soda, and a pinch of sea salt.

Gently stir the dry mixture into the wet ingredients.
Pour mixture into an 8×8-inch cake pan lined with parchment paper and bake for 27-30 minutes.
Cashew Cream Cheese Frosting: Add soaked and drained cashews, maple syrup, vanilla extract, apple cider vinegar, and coconut milk to a high-speed blender, and blend until thick and creamy. Let it firm up a bit in the fridge for an hour.
Spread frosting generously on top of the cake bars, once they have cooled for at least 2 hours, then slice and serve!

Makes 9 bars

 

Submitted by Nicole Nelson | Living Well with Nic

star
Image of Vegan Gingerbread Cake Bars Recipe

Servings

9 bars

These delicious gingerbread cake bars with a creamy cashew cream cheese frosting are the perfect holiday dessert. Super moist, fluffy and flavored with traditional warming spices like ginger, nutmeg and cloves, these bars are surprisingly gluten free, grain free and vegan!

Ingredients

    Gingerbread Bars:

  • 2 flax eggs: 2 Tbsp. ground flax seeds + 4 Tbsp. water
  • ¼ cup blackstrap molasses
  • 1 Tbsp. apple cider vinegar
  • ¼ cup smooth almond butter or tahini
  • 1½ cups almond flour (packed)
  • ½ cup arrowroot starch
  • ⅓ cup coconut sugar
  • 1½ tsp. baking soda
  • 1 cup plant-based milk
  • 1 tsp. ginger
  • ½ tsp. cinnamon
  • ¼ tsp. cloves
  • Cashew Cream Cheese Frosting:

  • 1¼ cups Navitas Organics Cashew Nuts, soaked
  • 3-4 Tbsp. pure maple syrup
  • ½ Tbsp. apple cider vinegar
  • ¼ cup canned coconut milk (the top part)
  • 1 tsp. vanilla extract

Rated 3.7 stars by 3 users
Select the stars to rate this recipe.

Directions

  1. Preheat oven to 350˚F.

  2. Make the Gingerbread Bars: mix ground flax seeds with water to make flax eggs and let sit for at least 5 minutes. Add to a large bowl, then  add in almond butter, molasses, milk, apple cider vinegar, and flax eggs. Whisk together until well combined.

  3. In a separate bowl, whisk together almond flour, arrowroot starch, coconut sugar, spices, baking soda, and a pinch of sea salt.
  4. Gently stir the dry mixture into the wet ingredients.
  5. Pour mixture into an 8×8-inch cake pan lined with parchment paper and bake for 27-30 minutes.
  6. Make the Cashew Cream Cheese Frosting: add soaked and drained cashews, maple syrup, vanilla extract, apple cider vinegar, and coconut milk to a high-speed blender, and blend until thick and creamy. Let it firm up a bit in the fridge for an hour.

  7. Spread frosting generously on top of the cake bars, once they have cooled for at least 2 hours, then slice and serve!