Classic Gingerbread Cake
There’s nothing like a classic for the holidays! This Gingerbread Cake is a staple for us and is 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!
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)
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!