Gingerbread White Chocolate Snack Cake Recipe

A festive but non-traditional holiday dessert? This gluten-free cake may work. Seasonal gingerbread spices and white chocolate flavor this fudgy, luxurious flourless chocolate cake.

– 6 tablespoons vegetable oil – ¼ cup milk – 1 teaspoon salt plus a pinch – 10 ounces white chocolate chip – 5 large eggs, separated, room temperature – 2 teaspoons vanilla extract – ¾ cup granulated sugar – ¾ cup almond flour


– ½ teaspoon ground ginger – ½ teaspoon ground cinnamon – ¼ teaspoon ground clove – ¼ teaspoon nutmeg – 2 tablespoons molasse – 2 tablespoons white chocolate powder


Start oven at 350 F. Coat a springform pan with nonstick spray and line the bottom with parchment paper. Oil, milk, and 1 teaspoon salt in a small pot over medium heat until simmering. 

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Add chocolate chips and mix well. Turn off heat. Combine egg yolks and vanilla. Mix almond flour, spices, and molasses.

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Beat egg whites with a pinch of salt in an electric mixer for a minute until foamy. Slowly add sugar while beating.

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Beat at high speed until stiff peaks form and mixture is glossy. Transfer a heaping cup of meringue to another bowl. 

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Lighten half of the meringue by folding in the molasses-white chocolate batter. Mix in the remaining meringue, minus the reserved cup, until just combined. 

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Pour batter into pan. Put dollops of the reserved cup of white chocolate powder meringue on the batter. 

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Knife or toothpick swirl patterns in meringue dollops on batter. Bake the cake until a cake tester or toothpick inserted into the center comes out clean, 50–60 minutes. 

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Loosen the cake from the sides with a small knife or offset spatula and cool completely. Slice, serve, and remove from pan.

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