clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

SunButter Gingerbread Cake Bars

  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 40 minutes
  • Yield: 9 bars 1x
  • Category: bars
  • Method: baking
  • Cuisine: american


SunButter Gingerbread Cake Bars! Soft delicate cupcake meets moist crumbly blondie with a delicious dairy-free white chocolate drizzle. Vegan and gluten-free!



Cake Bars



  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.


*Or if you can’t get cacao butter, try this glaze instead.


  • Serving Size: 1 bar
  • Calories: 232
  • Sugar: 13g
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 6g

Keywords: vegan, gluten-free, dairy free, white chocolate, christmas, easy, blondie