The Best Gingerbread Ever!
Prep time
Cook time
Total time
This wonderful, rich-tasting gingerbread cake with a hint of lemon is so divine. After making this, I realized how much we really love gingerbread. This is a great snacking cake that can be made any time of the year, not just during the holidays. Serve it with a dusting of powdered sucanat for a fun after school snack.
Author: Cathy Russell
Serves: 12 to 20
Ingredients
- 2½ cups whole or unbleached spelt flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp ground cloves
- 1 tbsp ginger
- ½ tsp sea salt
- ½ cup softened coconut oil
- ¾ cup Giddy Yoyo cane juice crystals
- ⅔ cup (scant) dark unsulphured molasses (not blackstrap)
- (I used Wholesome Sweeteners Organic Molasses)
- 1 egg (note, you can leave this out for a vegan version)
- 1 tbsp lemon zest
- 1 cup rice milk (or other milk will work too)
- extra coconut oil for greasing the pan
- powdered sucanat or icing to decorate (optional)
Instructions
- Preheat oven to 325F.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, ginger and salt.
- Using an electric mixer, mix together the coconut oil and cane juice crystals until creamy, add in the molasses until mixed through.
- Scrape down sides of bowl if necessary. Add in the egg and lemon zest and mix through until creamy.
- Next add in the flour and milk, alternating and ending with the flour. Stir until smooth and just combined.
- Pour into a greased 9 x 13 pan, muffin pan or special form.
- Bake 40-45 minutes if using a 9 x 13 pan. If you are using muffin pan, it will take approximately 20 to 25 minutes.
- It is done when it begins to smell like gingerbread in your house, it is firm to the touch and a knife inserted comes out clean.
- Let the cake cool completely before removing from your special form. Dust with powdered sugar before serving. Approximately 12 to 20 servings
Recipe by at https://www.cathyrussellcreativenutrition.com/the-best-gingerbread-ever/