Gingerbread – are you a fan? I feel as though ginger in any dessert is an acquired taste, similar to that of peppermint. While peppermint in desserts, especially when paired with chocolate, sounds great to me, I know others do not feel the same way. Anyways, back to ginger. As many of you know, I love ginger. I credit this mainly to being introduced to it starting at a young age in foods outside of a sugary gingerale. Whether it be devouring the pickled ginger on our family date nights to a local sushi restaurant, or picking apart the gingerbread houses my brothers and I made using homemade gingerbread (yeah, my mom’s that hardcore), it wasn’t hard for me to start loving ginger. All that to say, I think today’s recipe will be warmly accepted by those that both love or dislike ginger. While gingerbread is typically heavy on the molasses, this recipe is meant to suit those following a diet lower in carbs. For this reason, there is not as much of a pronounced molasses undertone to the cake’s flavor. Instead, it is much lighter, with only wisps of molasses and spice in each bite. Overall, while the addition of whipped cream and crushed, canned pineapple might appear odd, it seriously is so delicious. I credit this unique yet extremely satisfying combination to my Nanny, who has been serving her gingerbread like this for years. If you cannot eat dairy, simply substitute the whipped cream for coconut whipped cream made with chilled coconut cream. As a whole, this cake was a big hit this holiday season and turned into my mom’s go-to for all dinners and events. I hope you enjoy it and Happy 2020!
Spiced Gingerbread Cake
Ingredients
- 3/4 cup coconut flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp all spice
- 1/4 tsp nutmeg
- 1 tbsp cocoa
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp molasses
- 1/2 cup monk fruit
- 6 eggs
- 1/3 cup avocado oil
- 1/2 cup warm water
Process
- Whisk together coconut flour, spices, cocoa, baking soda, and salt in a small bowl.
- In a second bowl, whisk together molasses, monk fruit, eggs, oil, and water until completely combined.
- Whisk in dry mixture until a smooth batter has formed.
- Pour batter into a greased 8 inch cake or pie pan, placing in a 350 degree oven to bake for 30-35 minutes.
Isaiah 43:16,19-19 “This is what the Lord says— he who made a way through the sea, a path through the mighty waters, “Forget the former things; do not dwell on the past. See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the wilderness and streams in the wasteland.”