paleo gingerbread cake … to die for!

This cake is literally to die for. Like I will be making this every other day for the rest of my life, good. My love for gingerbread has been taken to the next level. christmasdesert

Unfortunately I forgot to get a picture of the wonderful cake, however, thankfully my friend C was able to get a nice shot of my dessert tray. The cake is pictured at the top right hand side, covered in an equally amazing spiced butter cream frosting. I’m drooling right now. Also featured here are Almond Joy Bars inspired by this recipe over at Elana’s Pantry. They were also a big hit!

In my experience Gingerbread is usually best eaten the day after and so, I made this cake the night before our Christmas party. I baked it, let it cool in the cake pan, covered it and let it rest overnight in the fridge. This not only enhances the flavour (in my gingerbread loving opinion), but also makes it much easier to ice the cake!

Ingredients

  • 1/2 C coconut oil (or butter)
  • 1/2 C coconut flour
  • 1/4 C sugar (I used coconut sugar)
  • 5 eggs
  • 1 t. baking soda
  • 1 t. ginger, powdered
  • 1/4 C molasses (I used fancy molasses)
  • 1 t. allspice
  • 1/4 t. sea salt

Directions

  1. Preheat oven to 350F.
  2. Using a mixer, cream together sugar and butter.
  3. Add eggs, one at a time. Make sure to scrap the bowl in between to ensure all ingredients are incorporated.
  4. Next add the molasses.Then, all dry ingredients and spices.
  5. Mix until well combined.
  6. Pour batter into a greased cake pan, or muffin tin if you desire. Bake for 20 minutes or until a toothpick inserted in the center, comes out clean.
  7. To serve, allow the cake to cool in the cake pan covered, over night. Run a rubber spatula around the edge of the pan for easy removal of the cake. Serve plain or iced with something like spiced butter cream frosting, for which a recipe will be coming soon!

gingman style

For most people, the onset of Autumn brings with it pots of chilli, soup and stew laden with root vegetables… my personal mantra however, is screw the soups and stews and bring on the gingerbread. Yep. Pretty accurate.  In any shape or form. I just cannot get enough of this stuff. I dream of it. I get excited about the thought of decorating a gingerbread house. I stock up on boxes and boxes of Celestial Seasons Ginger Spice tea. And I cry when I open and finish the last box of this seasonal drink. Gawd. Have you figured out yet how much I adore Gingerbread. And coming into my first Autumn as a Paleo, won’t change that in the least. I just won’t let it.

Whose with me?

Ingredients

  • 1 1/2 C almond flour (I make my own by grinding whole natural almonds in my Vitamix)
  • 1/4 t. cinnamon
  • 1/2 t. ginger
  • 1/4 t. allspice
  • 1/4 t. sea salt
  • 1/2 T. water
  • 2 T. coconut oil
  • 1/4 cup all natural molasses

Directions

  1. Preheat oven to 350F.
  2. Meanwhile, in a small bowl, combine all dry ingredients.
  3. Meanwhile, heat molasses over medium/high heat, bring molasses to a boil.
  4. Once molasses has boiled, stir in coconut oil and water. Mix until combined, and remove from heat.
  5. Add dry to wet ingredients and mix with a wooden spoon until combined.
  6. Roll dough between two sheets of parchment paper, and roll until about 1/8 inch thick.
  7. Place in the fridge to cool for 5-10 minutes.
  8. Once cooled, use cookie cutters to cut your dough into desired shapes.
  9. Place on a parchment covered cookie sheet, and bake for 8 minutes.
  10. Enjoy! So good. You won’t miss the real wheat laden thing!

Note: The cookies will expand while baking, so make sure to space cookies an inch or so apart!