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+ servings

GF Gingerbread Cake

Print Recipe
This holiday favorite is SO dense, moist, and spicy, your friends and family will love it.
Course Dessert
Cuisine Gluten-Free
Keyword dessert, gluten-free, Holiday
Prep Time 30 minutes
Cook Time 1 hour
Servings 8

Ingredients

  • 2 cups GF/Paleo baking flour
  • 1/2 tsp tapioca flour
  • 1/4 cup coconut sugar or brown sugar (optional)*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 TBSP ginger, powdered
  • 1 TBSP cinnamon
  • 1 tsp cloves, ground
  • 1/2 tsp cardamom, ground
  • 1/2 cup coconut oil, melted
  • 1/2 cup molasses
  • 1/4 cup tangarine or satsuma juice, fresh squeezed
  • 1 tsp vanilla
  • 1 egg/replacer equivalent
  • 1 cup coconut milk or other nut milk
  • 1/2 cup crystallized ginger, diced (optional)
  • 1/4 cup currents (optional)
  • 1 tsp tangerine/clementine zest

Instructions

  • Preheat oven to 350°F. Grease and lightly flour a bread pan.
  • In a large bowl, whisk together flour, tapioca flour, coconut sugar, baking soda, salt, ginger, cinnamon, cloves, and cardamom.
  • Melt coconut oil and add molasses to it, then pour into dry ingredients, mixing well.
  • Whisk together water, vanilla, egg, and coconut milk. Stir into the batter until it's thoroughly mixed. Stir in the crystallized ginger, currents, and tangerine zest.
  • Pour the batter into the greased and floured bread pan, and let sit on the counter for 15 minutes.
  • Bake for 60 minutes, or until cake begins to pull away from the edge of the pan and a toothpick comes out clean.
  • Remove the cake from the oven and cool on a rack for 15 minutes before slicing.
  • Serve warm with whipped coconut cream.

Notes

*We make without the sugar, so the molasses is the only sweetener and it's plenty sweet.