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!
- 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
- Preheat oven to 350F.
- Using a mixer, cream together sugar and butter.
- Add eggs, one at a time. Make sure to scrap the bowl in between to ensure all ingredients are incorporated.
- Next add the molasses.Then, all dry ingredients and spices.
- Mix until well combined.
- 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.
- 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!