Monday, December 31, 2012

Grain-free Gingerbread.

Holiday baking is always a lot of fun for me.  Since I just completed my undergraduate degree, and have now begun medical school, I don't exactly have a lot of time to bake!  I've been home for Christmas for the past few weeks, and it's been really nice to be "on vacation," and have time to read books, bake, workout, and sleep at my leisure!

When discussing what we wanted to make during the time I am home, as well as for our family Christmas celebrations, my mom suggested we make a gingerbread cake, since my gingerbread men cookies are just too delicious!  (And hooow long has it been since there's been gingerbread in the house??  Apparently years!!)  You see, gingerbread used to be a favorite of mine, but today I realized I haven't had gingerbread cake in probably about 10 years!  What a shock!

So today, I got out my bowl, my favorite spatula, a bunch of yummy molasses and baked this goodness.  My family and I love the cakey texture of this gingerbread, the rich flavor of the molasses, and the punch of the ginger.  And it's not overly sweet, which is what I prefer!

Grain-free Gingerbread Cake.
    makes one 9x13 pan

    1/2 cup  organic palm oil shortening - source
    1/4 cup  homemade vanilla sugar - or any sugar of choice
    4  REAL eggs
    1 cup  molasses
    1 cup  organic coconut flour - source
    1/2 cup  blanched almond flour - source
    1/2 cup  arrowroot flour/starch - source
    1/2 cup  organic applesauce
    1 tsp  baking soda
    1/2 tsp  unrefined sea salt
    lots of ginger + cinnamon (probably 2 T ginger, and 1 T cinnamon)

To make your gingerbread cake:
  1.  Preheat oven to 375 degrees (convection). Grease a 9x13 pan liberally with butter.
  2.  In a large bowl, cream together shortening and sugar until fluffy. Add one egg at a time until just incorporated.
  3.  To the same bowl add spices, coconut flour, almond flour, arrowroot, sea salt, baking soda, molasses. Mix. Add applesauce. Mix until combined.
  4.  Pour batter into the prepared pan and smooth top with spatula. Bake for about 20-25 minutes, depending on the heat of your oven.
  5.  Remove for oven when sides are slightly browned, and center of cake is springy. Let pan cool on a baking rack for about 20 minutes, then slice and transfer to desired container.  Feel free to freeze for later! Top with whipped cream, ice cream or eat it warm and slather it with cinnamon butter.

Try it cold (you can REALLY taste the ginger punch this way) and topped with some fresh whipped cream! Yum! And don't forget to share it with all your primal, paleo, or grain-free friends! :)

1 comment:

team ecoSycle said...

I saw your title on someone else’s sidebar and had to follow my internet nose over here. The recipe looks easy, this may be my cheat food this weekend! Thanks!