Grain-Free Molasses Cake with Lemon Frosting
Grain-Free w/ Dairy-Free Option 💕
Happy Saturday!
Today we have for you our delicious grain-free take on the classic Molasses Cake. We love to serve it up warm with a healthy dollop of lemon cream frosting–but the style + presentation is totally up to you as there are a great variety of ways to serve this amazing spiced cake.
Bake it in a bundt pan for an elegant presentation, a cupcake tin for birthdays, an 8×8 baking dish for a simple sheet cake, or a loaf pan for a sweet breakfast slice. Oh! And my favorite of course, is to fill 6 mini cake pans to create 3 dainty two layer cakes—perfect for high tea!🍰 The good news is, you’ll end up with a winner regardless.
And my goodness, I’ve gone this whole time without describing the cake! It is incredibly moist and rich, full of sweet molasses flavor and spice. The lemon frosting is the perfect companion that can be made thick or thin like a glaze, you really just have so many choices here.
And there are no tips for today! This recipe is a super cinch, no need for extra instructions, just enjoy!💗
Enjoy the recipe + Happy Baking!😊
Print
Grain-Free Molasses Cake with Lemon Frosting
- Total Time: 60 min
- Yield: 8-10 slices 1x
Ingredients
- 3 cups almond flour (Bob’s Red Mill)
- 1 cup potato starch (not potato flour)
- 1/2 cup sugar
- 2 1/2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 1 teaspoon ginger
- 1/2 teaspoon baking powder (Hain brand is grain-free)
- 1/4 teaspoon baking soda
- 3/4 cup + 2 tbsp milk (or almond milk)
- 1/4 cup molasses
- 1Â egg
- 2 tablespoons olive oil
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- FROSTING:
- 4 1/2 cups powdered sugar (Wholesome! brand is grain-free).
- zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature (or Earth Balance Spread).
- 1 1/2 tablespoons milk or almond milk
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together almond flour, potato starch, sugar, cinnamon, cloves, ginger, baking soda + baking powder.
- Blend in milk, molasses, egg, olive oil, vanilla + apple cider vinegar.
- Pour batter into a parchment paper lined 8×8 baking dish or loaf pan. Bake at 350 degrees for about 40-45 minutes. Cover with foil at the 30 minute mark. Let cake cool 15 full minutes before serving. (And let it cool completely before frosting).
- Mix frosting together while you’re waiting for the cake to cool. For thicker frosting, add more powdered sugar, to thin it out, add more milk.
- Frost + decorate as desired and serve, store any leftovers in an airtight container. Enjoy!
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Cake
I am in love with this cake! I’m head over heels about molasses and this dessert looks like it hits the spot perfectly! The texture looks amazing as well. I’m planning on baking this soon as it fits right in with this gorgeous fall weather. Thanks for the delicious recipe Catherine 🙂
Oh thank you dear Noelle! Your comment just lifted my spirits! I hope you guys love this recipe, it really is so rich and delicious. And it’s soooo good served warm on a cool morning. 😀
What a gorgeous cake! It so reminds me of my mother. She always made a yummy gingerbread molasses cake with a warm lemon pudding and it was so good, a little different, but the same flavors, right? It looks beautiful Catherine! Pinning!!
Thank you so much, Kim! And oh my goodness, lemon pudding sounds amazing, what a beautiful pairing and special memory! 😀
Lemon Cream frosting ?! Wow what a delicious combination. Thank you fon sharing such a awesome recipe can’t wait to try it out
Thank you dear Natalie!! I hope you love it, the lemon really is heaven with the spiced molasses flavor, one of my all-time favorites. 😀
What molasses do you recommend? Thank you!
I love to use blackstrap molasses for it’s extra rich flavor in this cake, Wholesome! brand makes a really good one. But the brand Grandma’s Molasses works beautifully as well, it’s just a touch lighter. Hope this helps! 😀
I had a can of crushed pineapple and a little coconut milk I needed to use up, and I found this recipe. I strained all the juice out of the pineapple + the coconut milk and subbed it in for the milk. Mixed in the pineapple at the end and put it in a bundt pan.
its in the oven now, I can’t wait to see how it turns out!
Thank you so much for the kind review!! Pineapple sounds like a heavenly addition, we will have to try that! 😀