Go Back

Chocolate Gingerbread Cake Bars

Author Casey Colodny
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 9 slices
Print
Rich cake studded with dark chocolate chunks, warming gingerbread flavor, and a luscious cream cheese frosting. These chocolate gingerbread cake bars will quickly become a new seasonal favorite!

Ingredients

Chocolate Gingerbread Cake

  • ½ cup unsalted butter room temperature
  • ½ cup coconut sugar
  • 2 large eggs
  • 1 tsp Watkins Organic Original Gourmet Baking Vanilla
  • ½ cup unsulphured organic molasses*
  • ½ cup water
  • 1 ½ cups gluten free flour must be 1:1 replacement flour
  • ¾ cup super fine almond flour
  • 1 tsp Watkins Organic Ground Cinnamon
  • ½ tsp Watkins Organic Ground Ginger
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 3oz bar Theo Chocolate Pure 70% Dark Chocolate, chopped into small pieces
  • Watkins Red Decorating Sugar

Cream Cheese Frosting

  • 8 oz cream cheese 1 block - dairy free if needed
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350F and line an 9”x9” square pan with parchment paper.
  • In a small bowl, whisk together molasses and water. Set aside.
    A whisk sits in a bowl of mixed water and molasses.
  • In a separate small bowl, whisk together gf flour, almond flour, Watkins Organic Ground Cinnamon, Watkins Organic Ground Ginger, baking soda, and salt.
    A whisk sits in a bowl of freshly mixed gluten free flour, almond flour, cinnamon, ginger, baking soda, and baking powder.
  • In a large mixing bowl, use a hand mixer to beat together the butter and coconut sugar until creamed together.
    Beaters sit beside freshly mixed coconut sugar and butter for gingerbread cake.
  • Add in your eggs and Watkins Organic Original Gourmet Baking Vanilla and blend with a hand mixer until combined, scraping down sides as needed.
  • Add half of the flour mixture and half the molasses/water mixture and blend with the hand mixer until combined.
  • Add the remaining half of the flour mixture and the molasses/water mixture, and blend together again until just combined.
    Freshly mixed chocolate gingerbread cake batter.
  • Fold in the chopped Theo Chocolate Pure 70% Dark Chocolate.
  • Pour cake batter into the parchment lined 9”x9” pan and use a spatula to spread in an even layer.
    An 8x8 baking pan is lined with parchment paper and filled with chocolate gingerbread cake batter.
  • Bake at 350F for ~27-29minutes (mine took 28 minutes), or until a toothpick comes out mostly crumb free, edges have started to pull away from the sides, and the top of the cake bounces back to the touch. Let cool completely.
    Fresh baked chocolate gingerbread cake in an 8x8 pan.
  • While the cake is cooling, make your frosting. To a large mixing bowl, add your cream cheese, powdered sugar, and vanilla extract, and use a hand blender to mix together until smooth.
    A white bowl is filled with freshly whipped cream cheese frosting.
  • Top cooled cake with frosting and Watkins Red Decorating Sugar before cutting into 12 slices. Enjoy!
    A metal spatula reaches in to scoop a slice of gingerbread cake with cream cheese frosting and red decorating sugar.

Notes

*I used the Wholesome Organic brand

Did you make this recipe?

Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!

Facebook Pin Recipe