Gluten-Free Gingerbread Cake
This healthy gluten-free gingerbread cake is the perfect fall breakfast. Made with whole grain flours, it's naturally gluten-free and uses 75% less sugar and oil than the traditional versions!
Servings: 16 squares
Calories: 137kcal
Ingredients
- 3/4 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup toasted quinoa flour
- 1/2 cup tapioca starch
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of sea salt
- 2 organic eggs beaten
- 1/2 cup pumpkin puree
- 1/2 cup plant-based milk
- 3 tablespoons molasses
- 1 cup coconut sugar
- coconut yogurt for topping (optional)
Instructions
- Preheat the oven to 350 degrees F. Line a 9" square baking pan with parchment paper and set aside.
- In a medium bowl, whisk together your dry ingredients.
- In a separate bowl, combine your eggs, pumpkin, milk, molasses and sugar. Beat these into the dry ingredients until a very thick batter begins to form. You want the dough to be slightly thicker than a cake batter. Transfer the mixture into your baking pan.
- Bake in the center of your warmed oven for 40 - 45 minutes. Test with a cake tester by placing it in the center of the cake. If there is nothing on the stick when you remove it, the cake is ready!
- Remove from oven and allow to cool for 10 - 15 minutes before transferring to a wire rack to cool completely, before slicing into squares. Serve with a dollop of coconut yogurt (or whipped cream) and a drizzle of molasses.
Video
Nutrition
Serving: 1slice | Calories: 137kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 37mg | Potassium: 157mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1250IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg