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 minutesmins
Cook Time 1 hourhr
Servings 8
Ingredients
2cupsGF/Paleo baking flour
1/2tsptapioca flour
1/4cupcoconut sugaror brown sugar (optional)*
1tspbaking soda
1/2tspsalt
2TBSPginger,powdered
1TBSPcinnamon
1tspcloves, ground
1/2tspcardamom,ground
1/2cupcoconut oil,melted
1/2cupmolasses
1/4cuptangarine or satsuma juice,fresh squeezed
1tspvanilla
1egg/replacer equivalent
1cupcoconut milk or other nut milk
1/2cupcrystallized ginger,diced (optional)
1/4cupcurrents(optional)
1tsptangerine/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.