Grain-Free Orange Gingerbread Cake

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I was thrilled to offer a gluten-free gingerbread cake option at our Christmas Tea this past weekend. Since most of the loaf has already been eaten, I’ll just share the recipe with you! :) Since Wednesday is my birthday, you can join me for a piece of cake.

This gingerbread cake is delicious topped with an orange-flavored buttercream or cream cheese frosting (just add orange juice instead of milk, when mixing), or whipped cream with orange zest.

This recipe was adapted from the Honey Muffins recipe in Cooking With Coconut Flour by Bruce Fife.

Grain-Free Orange Gingerbread Cake

3 Eggs
2 Tbl. Butter or Coconut Oil, melted
2 Tbl. Coconut Milk or Whole Milk
3 Tbl. Molasses
¼ Cup Dark Brown Sugar
¼ tsp. Salt
1 Tbl. Orange Juice
Zest of One Orange (about 1-2 tsp)
¼ Cup sifted Coconut Flour
¼ tsp. Baking Powder
1 tsp. ground Cinnamon
1/2 tsp. ground Allspice
¼ tsp. ground Nutmeg
¼ ground Cloves
2 tsp. ground Ginger

Blend together eggs, butter, coconut milk, molasses, salt, orange juice & zest, and vanilla. Combine coconut flour with brown sugar, baking powder and spices, and thoroughly mix into batter until there are no lumps.

Pour batter into a greased loaf pan. Bake at 375 degrees F for 25 minutes (until toothpick inserted comes out clean) or bake in muffin tins at 400 degrees for 15 min. Frost when cool. Serves 4-6

This post is linked to:

Tasty Tuesday
Tempt My Tummy Tuesday
Ultimate Recipe Swap
Real Food Wednesdays at Kelly the Kitchen Kop

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17 comments to Grain-Free Orange Gingerbread Cake

  • I like the addition of the orange to the gingerbread cake – it sounds delicious!

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  • This sounds like a great recipe. Thank you for sharing and you have a wonderful holiday!

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  • This sounds lovely!

    Do you think I could use maple sugar rather than dark brown sugar? It would change the taste a bit, but that’s what I have on hand.

    Thanks for sharing this! Chris

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    Michele @ Frugal Granola Reply:

    @Chris F., I think maple sugar would be lovely, Chris! :) I didn’t have any on hand, so I used a dark muscovado sugar.

    Thanks!
    Michele

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  • Orange juice instead of milk!!! Brilliant (and yummy)!!!\

    Merry Christmas!

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  • Oh yum! My youngest son is grain and dairy free. I love finding recipes I can make for him. This one sounds great. I may make it and take to the holiday get togethers so he can have dessert too. Thanks so much for sharing it.

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  • […] gave Kimi’s natural, homemade coconut or peanut butter chocolates and orange gingerbread cake to friends and family. Our nephews also loved receiving the Jesus Storybook […]

  • Jennifer

    Have you tried doubling the recipe? Or sizing it for a 9″x9″ pan? I’m putting mine in the oven right now, but it seems a little bit small. :)

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    Michele Reply:

    @Jennifer, I haven’t made bigger batches of it. It will “puff up” some in the oven, and then we put frosting on thick slices. There’s usually about 6 servings in our small loaf. It might work in a 9×9 pan (bake for a shorter time). You probably could double it if needed. :) Enjoy!
    Blessings,
    Michele

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  • Jennifer

    Sorry, but we didn’t really like it. It was very eggy, and seemed like there wasn’t enough “flour” because the flavorings are way too strong. Is there supposed to be 1 and 1/4 C flour, or just 1/4 Cup? There was almost more WET ingredients than dry–very runny when I put it in my pan. Also, mine doesn’t look like yours. Help! Did I do something wrong?

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    Michele Reply:

    @Jennifer, 1/4 cup is correct. Sorry you didn’t like it. We sell this exact dessert all the time, and it’s a big favorite in our family. Yes, it will be runny when you pour it into your pan. You can decrease the spices if you want. Perhaps yours need to bake a bit longer to be less eggy? (Have you baked a coconut flour bread before?)
    Blessings,
    Michele

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  • Jennifer

    I think you’re right about it baking longer, but I put in a knife and it came out clean. This is my first coconut flour bread though, so maybe it’s just going to take some practice. Thanks for your help! :)

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  • Natalie

    Yum! Do you know if you can substitute almond meal or oat flour for the coconut flour? I can’t find it anywhere…

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    Michele @ Frugal Granola Reply:

    @Natalie, No, as far as I know those wouldn’t be good substitutes. Coconut flour is usually pretty available at stores that carry gluten-free flours (such as almond flour). Look for brands like Bob’s Red Mill, Coconut Secret, or Let’s Do Organic. It’s usually sold in a small carton or bag.
    Thanks,
    Michele

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  • Sunny

    Oh my….I just took this out of the oven and it is NOT good. The spices are VERY strong and the ‘loaf’ hardly rose at all. I’ve baked with coconut flour before and I know it requires a lot of eggs, however, I can’t imagine this recipe taking MORE eggs as it was really runny. I also kind of expected a ‘cake’, but isn’t this more like bread?

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    Michele @ Frugal Granola Reply:

    @Sunny, No, it won’t rise much. If it’s runny, bake it longer. If you don’t like that much spices, reduce them (but we enjoy it, and it’s a popular item in our bakery case of our business).

    Michele

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  • Sarah G.

    This is very yummy. I made it a few weeks ago and we all liked it so much I am now making it again for our Christmas breakfast tomorrow. I had never baked with coconut flour before so I was a bit skeptical, but it came out beautifully. It was not runny at all, and not eggy either. It is just a tiny bit crumbly, but that is to be expected with anything gluten free.

    I used coconut milk and butter. I omitted the orange zest but it is delicious without it. Also we ate it without frosting and its plenty delicious without it! Thanks for the recipe! It has made me a believer in coconut flour!

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