First, preheat oven to 350ºF and spray an 8x8-inch pan* with nonstick cooking spray.

Next, place all dry ingredients into a large bowl and mix well. Set aside.

Combine all wet ingredients (except for the coconut oil) in a separate mixing bowl.

Whisk wet ingredients together until combined and then slowly add dry ingredients to wet ingredients.

Finally, fold the melted coconut oil into the batter. Mix until combined but be careful to not over mix.

Pour the batter into the pan and bake at 350ºF for 30 minutes.

Check the cake at 30 minutes. If it looks like the sides are browning a little bit, cover with a piece of tinfoil. Then, continue baking for an additional 10-15 minutes or until the center is fully cooked.

While the cake is baking, place all of the ingredients for the cream cheese frosting into a bowl and use an electric mixer to whip all the ingredients together until the frosting is smooth. Make sure that your Greek yogurt is not super chilled or it will clump the room temperature cream cheese.

Remove the gingerbread from the oven and let it cool completely before frosting the cake.

Then, frost your gingerbread with the cream cheese frosting. Sprinkle the cake with your favorite chopped nut, crushed cookie, or ground cinnamon.