If you’re looking for a delicious and healthy treat, then look no further than this gingerbread cake gluten-free recipe. This recipe is perfect for anyone who wants to enjoy a sweet and spicy treat without the guilt of gluten. And the best part? It’s easy to make and tastes amazing!
Ingredients:
- 2 cups almond flour
- 1 cup gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1/2 cup molasses
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp salt
- 1/2 cup hot water
Instructions:
- Preheat oven to 350°F (175°C), and grease a 9×13 inch baking dish with coconut oil.
- In a large bowl, combine almond flour, gluten-free all-purpose flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk together molasses, melted coconut oil, unsweetened applesauce, and eggs.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Stir in the hot water until the batter is smooth.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes before serving.
Congratulations! You have just made a delicious gingerbread cake gluten-free recipe that’s perfect for any occasion.
Nutritional Information:
Serving Size: 1 slice
Calories: 267
Fat: 16g
Carbohydrates: 27g
Fiber: 3g
Sugar: 13g
Protein: 6g
Cooking Time:
25-30 minutes
Equipment:
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Serving Suggestions:
Top with whipped cream, vanilla ice cream, or cream cheese frosting. Serve with a cup of hot tea or coffee for a cozy treat.
Variations:
For a dairy-free version, use dairy-free butter instead of coconut oil. For a vegan version, use flax eggs instead of regular eggs.
Substitutions:
You can substitute brown sugar for coconut sugar and regular flour for gluten-free all-purpose flour.
Storage:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Tips:
- Make sure all ingredients are at room temperature before mixing.
- Don’t overmix the batter or the cake will be dense.
- If you don’t have almond flour, you can make your own by blending almonds in a food processor until they resemble flour.
Notes:
This gingerbread cake gluten-free recipe is perfect for the holiday season or any time you want a sweet and spicy treat. It’s easy to make, healthy, and delicious!
Frequently Asked Questions:
Can I freeze this cake?
Yes, you can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and place it in an airtight container before placing it in the freezer.
Can I use honey instead of molasses?
Yes, you can use honey instead of molasses, but the flavor will be slightly different.
Can I use regular sugar instead of coconut sugar?
Yes, you can use regular sugar instead of coconut sugar, but the cake will be less healthy.
Personal Thoughts:
This gingerbread cake gluten-free recipe is one of my favorites. It’s easy to make and tastes amazing. I love the combination of spices and the texture of the cake. It’s perfect for the holiday season or any time you want a sweet and spicy treat. I encourage everyone to try it out for themselves!