Gluten-Free Gingerbread Snacking Cake
A lovely gingerbread cake that's homey and comforting, just in time to usher in December.
Ingredients
- 180 g oat flour about 1 ¾ cups
- 60 g almond flour about ½ cup
- ¼ cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon each, nutmeg and cloves
- 8 tablespoons unsalted, melted butter
- ¾ cup molasses not blackstrap
- ¼ cup coffee or water
- 2 large eggs
- 1 cup buttermilk
Instructions
- Grease a 9" square pan and line with parchment paper.
- In a large mixing bowl, whisk together the flours, coconut sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Place the melted butter in a small bowl. Whisk in the molasses, then pour into the dry ingredients in the bowl, mixing to moisten.
- Add the coffee or water to the batter, stirring to combine. Whisk together the egg and buttermilk; stir into the batter.
- Pour batter into the prepared pan. Let rest for 15 minutes for flours to hydrate, and preheat oven to 350°F.
- Place the pan in the oven bake the gingerbread for 35 to 45 minutes, until the cake just begins to pull away from the edge of the pan and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in pan at least 30 minutes. You may slice and serve the gingerbread straight from the pan. Gingerbread will keep, well wrapped, in the fridge for up to five days.
Notes
Almond flour substitute -- try tiger nut flour or teff flour.
Oat flour substitute -- try sorghum flour.
Coconut sugar substitute -- try brown sugar or maple syrup.
Butter substitute -- swap an equal amount of melted coconut oil.
Buttermilk substitute -- combine 1 cup of non-dairy milk of choice (I always choose guar gum-free coconut milk) with 1 Tablespoon of vinegar and let stand for 15 minutes. Then proceed with the recipe.