


Classic Gingerbread Cake
There’s nothing like a classic for the holidays! This Gingerbread Cake is a staple for us and is a great to have around the kitchen for afternoon snacking or in the morning with your coffee or tea. Try pairing this with one of our homemade coconut milk lattes!
Ingredients
1/2 cup coconut oil, melted, plus more for greasing pans
6 large eggs
1 tbsp vanilla extract
3/4 cup coconut flour
1/2 cup maple syrup
1/4 cup molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1⁄2 teaspoon Himalayan pink salt
1 cup coconut buttercream (for pipping)
Directions
Preheat the oven to 350°F. Line one 8 x 8-inch cake pan with parchment paper, then grease the sides of the pan (s) with coconut oil.
In a large bowl, whisk together the oil, molasses, maple syrup, eggs, and vanilla. In a medium bowl, whisk the coconut flour, cinnamon, ginger, cloves, baking soda, and salt. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
Pour into 8×8 inch pan bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
Hello😊 may i substitute the coconut flour for wheat?
Hi! You can, although these recipes are designed to be grain free / gluten free. I would recommend a one to one substitution to start, and alter from there! Thanks
Can u use almond flour instead of coconut flour? Also what is a substitute for molasses
Hello, to sub almond flour, use 2.5 cups of almond flour, and only 2 eggs (so minus 4 eggs from the 6 eggs in recipe). For molasses, you can leave it out, and add 1/4 cup of maple syrup to the recipe in it’s place ;). Enjoy!