SunButter Gingerbread Cake Bars

Feasting on Fruit

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Start to Finish: 40 Minutes

Servings: 9 Bars

Ingredients

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Cake Bars

  • 2/3 cup (165g) Organic SunButter
  • 1/3 cup (55g) coconut sugar
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 3 tbsp (60g) molasses
  • 1 tbsp lemon juice
  • 2/3 cup (160g) almond milk 
  • 1 tsp vanilla extract
  • 1 1/4 cups (150g) oat flour
  • 2 tsps ground ginger
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt

Glaze

  • 1/4 cup (50g) cacao butter
  • 1/2 cup (60g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

Directions

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  1. Preheat the oven to 350F.
  2. Stir together the flax and water for the flax eggs. Set aside to gel.
  3. Whisk together the SunButter, coconut sugar, flax eggs, molasses, lemon juice, almond milk, and vanilla.
  4. Add the flour, spices, baking soda, and salt. Mix to combine.
  5. Spread into a lightly greased pan (I used 9×9″ square).
  6. Bake for 20-25 minutes at 350F.
  7. Remove from the oven and cool completely before glazing or eating (they will be very fragile if you slice them warm).
  8. For the glaze, melt the cacao butter over a double boiler. Remove from the heat, and whisk in the remaining ingredients. Add more powdered sugar if necessary to reach desired drizzle-able consistency.
  9. Drizzle on the glaze, slice, and enjoy!
  10. Keep leftovers in an airtight container in the fridge for up to a week. Or freeze (un-glazed) for longer storage.
  • Ingredients

    • Cake Bars

      • 2/3 cup (165g) Organic SunButter
      • 1/3 cup (55g) coconut sugar
      • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
      • 3 tbsp (60g) molasses
      • 1 tbsp lemon juice
      • 2/3 cup (160g) almond milk 
      • 1 tsp vanilla extract
      • 1 1/4 cups (150g) oat flour
      • 2 tsps ground ginger
      • 1 tsp cinnamon
      • 1 tsp baking soda
      • 1/4 tsp salt

      Glaze

      • 1/4 cup (50g) cacao butter
      • 1/2 cup (60g) powdered sugar
      • 1 tsp vanilla extract
      • Pinch of salt

      IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

  • Directions
      1. Preheat the oven to 350F.
      2. Stir together the flax and water for the flax eggs. Set aside to gel.
      3. Whisk together the SunButter, coconut sugar, flax eggs, molasses, lemon juice, almond milk, and vanilla.
      4. Add the flour, spices, baking soda, and salt. Mix to combine.
      5. Spread into a lightly greased pan (I used 9×9″ square).
      6. Bake for 20-25 minutes at 350F.
      7. Remove from the oven and cool completely before glazing or eating (they will be very fragile if you slice them warm).
      8. For the glaze, melt the cacao butter over a double boiler. Remove from the heat, and whisk in the remaining ingredients. Add more powdered sugar if necessary to reach desired drizzle-able consistency.
      9. Drizzle on the glaze, slice, and enjoy!
      10. Keep leftovers in an airtight container in the fridge for up to a week. Or freeze (un-glazed) for longer storage.
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