Almond Flour Gingerbread Cake Paleo Recipe :-The gingerbread cake is made without grains or cheese. This molasses cake is rich and warmly spiced. It tastes like the holidays! Additionally, I have added a veggie choice.
Almond Flour Gingerbread Cake Paleo RecipeÂ
Ingredients :
- 2 large eggs, *
- 2 Tbsp avocado oil
- 5 Tbsp unsculptured molasses
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 ½ cups finely ground almond flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp sea salt
- 1 batch Vegan Cream Cheese Frosting, optional
Instructions :
Whether you choose to make the Vegan Cream Cheese Frosting or not, you can make it up to 5 days ahead of time. Keep it in the fridge in a jar or other object that can’t be opened. You can make your favorite cream cheese frosting recipe if you’d rather.
Warm the oven up to 350 degrees Fahrenheit and put parchment paper in an 8-inch square pan. You could also use a round cake pan that is 8 inches across.
Put the eggs, avocado oil, sugar, pure maple syrup, and vanilla extract in a bowl.
Put the eggs, avocado oil, sugar, pure maple syrup, and vanilla extract in a bowl.
Mix the wet ingredients together until they are well mixed. You can use an electric mixer if you have one, but I mix everything with a fork.
The big bowl should have almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt added to it. It should be mixed until a thick, sticky batter forms.
When the cake pan is ready, put the cake batter in it and use a rubber spatula to spread it out evenly. That’s okay; it will look thick and like there isn’t enough batter for a cake.
Place the cake on the middle rack of a hot oven and bake for 20 to 25 minutes, or until the sides are golden brown and the center is firm when poked with a toothpick.
When the cake is cool enough, you can frost it with the dairy-free cream cheese filling. You can put chopped walnuts or pecans on top of the filling if you want to.
It will be easier to cut the cake if you put it in the fridge for a few hours so the frosting has time to set. It will be easier to cut the frosted cake if you put it in the fridge. Cut the cake into pieces and serve!
Notes :
*You can use two flax eggs instead of the eggs to make it vegan. In a small bowl, mix 6 tablespoons of water with 2 tablespoons of ground flaxseed. Let this mixture sit for 15 minutes, turning it every now and then, until it looks like beaten eggs.
Nutrition :
- One slice (of 9) per person
- 274kcal of calories
- 20 grams of carbs
- 8g of protein
- Fat: 20g
- 2g of saturated fat
- 2g of polyunsaturated fat
- 3 grams of monounsaturated fat
- 41 mg of cholesterol
- 219 mg of sodium
- 4g of fiber12g of sugar
