This wonderful, rich-tasting wheat-free gingerbread cake recipe with a hint of lemon is absolutely divine. Make this great snacking cake any time of the year, not just during the holidays. Serve with a dusting of powdered Sucanat for an extra-special festive treat.
Serves 12 to 20
2 1/2 cups whole or unbleached spelt flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1/2 teaspoon fine sea salt
1/2 cup softened Coconut Oil
3/4 cup Sucanat or cane juice crystals
2/3 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 tablespoon 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)
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 softened coconut oil and Sucanat or 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. Let sit for a few minutes to allow the Sucanat or cane juice crystals to soften.
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 to 45 minutes if using a 9 x 13 pan. If you are using a 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 or cake pan. If desired, dust with powdered Sucanat before serving and when completely cooled.
Originally published on www.NaturallySavvy.com