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
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
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