SunButter Gingerbread Cake Bars

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


With the most lovable blondie-meets-cupcake texture. And all the best December spices mingling with the deep sweetness of molasses. And my favorite kind of butter to bake with, SunButter, bringing its moisture and delicious subtle seed flavor to this holiday party in a pan.

Also important to mention, these three little words: WHITE CHOCOLATE DRIZZLE.

Yeah, cookies should be feeling mega jealous right now.

Others who are currently feeling left out: a) butter butter b) non-flax eggs and c) white sugar. Because these bars are vegan and gluten-free and don’t involve any of those things. Which wins them a seat at the “healthier” holiday dessert table, dontcha think? But vegan white chocolate made with the yummy magical stuff that is melted cacao butter drippily drizzled on top to sweetly offset all those spices means they could hold their own at the “classic” dessert table too. This is one of those best of both worlds situations.

Healthy AND holiday-y ingredients in these SunButter Gingerbread Cake Bars include:

  • SunButter. I’ve said it before and I’ll say it again, this stuff is texture/moisture fairy dust in baking. Gooey but also soft and fluffy? With SunButter it’s possible.
  • Coconut sugar.
  • Molasses. Gives it that classic gingerbread flavor, but you can replace with maple syrup if you’re not a fan.
  • Flax eggs.
  • Almond milk.
  • Lemon juice. Makes anything ginger spiced that much better.
  • Oat flour. We ground our own from rolled oats.
  • Baking soda.
  • Ginger, cinnamon, vanilla, and salt. Or you could use this gingerbread spice mix for a more complex flavor than just ginger + cinnamon.

And if you swap out the almond milk for coconut, they can be nut-free too!

The glaze. Cacao butter isn’t the easiest stuff to work with, so this took some trial and error. In the end I landed on a really simple combination of melted cacao butter, vanilla, powdered sugar, and salt. I just couldn’t get the texture right with maple syrup as the sweetener, so if you want a refined sugar-free glaze instead try this recipe.

Besides all the above delicious reasons, I extra love these bars because they were made in collaboration with my creative baking partner Sonya. Because we all know holiday baking is better with friends. Also because I never would’ve been able to narrow down all my gazillions of gingerbread ideas without her (cookies? muffins? brownies? a house?). Nor would I have been able to shoot a video this majestically festive without the help of my friend Dan, so this one was a big time team effort.

Even though we are all currently in South Africa and sadly couldn’t bring any of these bars with us, I hope you make/love/devour them with some of your favorite people too!



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SunButter Gingerbread Cake Bars

5 from 1 reviews

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

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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

  • 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


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


  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

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