Gingerbread Sheet Cake with Orange Cream Icing

Nicolette Stramara

by | Updated: October 13th, 2020 | Read time: 2 minutes

Planning a party? Don’t fret over the dessert menu. This sheet cake recipe is meant to serve a hungry group of 30! Partying with a smaller group? That’s OK – this cake is so tasty, many guests will help themselves to seconds. Here’s a tip: if you opt for the sheet-pan-size and have leftovers, you can save them for an any-time treat, because this cake freezes and reheats well without ruining flavor or texture.

Gingerbread Sheet Cake Squares with Icing |

Serves 30
Macros per serving: 166 calories | 2 g protein | 23.4 g carbs | 7.2 g fat | 15.5 g sugar | 1.3 g fiber



2-1/2 cups sprouted whole wheat flour
1-1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1-1/4 cups coconut sugar
1/2 cup coconut oil, at room temperature
1/2 cup unsweetened applesauce
1/2 cup unsulphured molasses
3 Tbsp. egg replacer
1 tsp. vanilla extract
1 cup unsweetened almond milk


2 cups chilled coconut cream (about 3 cans)
1 cup powdered sugar
Zest of 1 orange


  1. Preheat oven to 350 degrees F. Grease a 12×18-inch sheet pan with non-sticky spray or coconut oil.
  2. In medium bowl, combine flour, baking soda, baking powder and spices. Set aside.
  3. In large mixing bowl, mix coconut sugar and coconut oil with hand mixer on medium until combined.
  4. Add applesauce, molasses, egg replacer and vanilla to coconut mixture. Mix until smooth.
  5. Add half dry mixture to wet mixture and mix on low speed until well combined.
  6. Add milk and mix until well combined.
  7. Add remainder of dry ingredient to batter and mix until smooth and incorporated, scraping down sides of bowl as necessary. Do not over-mix.
  8. Pour batter into prepared pan, smooth out top. Bake for 14-18 minutes or until a toothpick comes out clean. Let cool for at least an hour before frosting.
  9. To make frosting, chill mixing bowl in fridge about 30 minutes prior to using.
  10. In chilled mixing bowl, add solid portion of chilled coconut cream and beat on high speed for 1-2 minutes or until fluffy. Add powdered sugar and orange zest. Beat on high until smooth.
  11. Spread frosting on top of cooled cake. Sprinkle with additional cinnamon.

Note: Refrigerate canned coconut cream for 8-12 hours prior to using. This encourages the separation of the cream and liquid. You’ll scoop out the solid cream from about 3 cans for this recipe. Use the liquid for smoothies!