Gingerbread Cake with Coconut Vanilla Icing
- Yield: 16 1x
Ingredients
Scale
For the Cake:
- 2 cups gluten-free Bob Red Mills 1-2-1 baking flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ cup molasses
- 2/3 cup coconut sugar
- 3 free range eggs
- pinch of sea salt
- 2 tsp ginger powder
- 1 tsp cinnamon
- 1 tsp vanilla powder
- 1 tsp cloves
- ½ tsp allspice
- 1 cup unsweetened canned pumpkin puree
- 1 cup olive oil
For the Icing:
- 2 cups coconut butter
- 1 tsp vanilla powder
- ½ cup cold unsweetened coconut or almond milk
- ½ cup coconut icing sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Grease a 9×13 inch pan with coconut oil.
- In a large bowl for the cake add flour, baking powder and soda, coconut sugar, ginger, cinnamon, vanilla powder, cloves and allspice and mix well.
- Then add molasses, eggs, pumpkin puree and olive oil and whisk well.
- Add batter to the pan and bake in the oven for 25-28 minutes or until it comes out clean with a toothpick and let cool fully before icing.
- In the mean time in a large bowl with a mixer OR a high speed blender add coconut butter, vanilla and milk of choice and blend well until smooth and creamy.
- Add coconut icing sugar and mix well. Adjust to your taste.
- Ice cake with a beautiful thick layer of icing and then let set in the fridge for about 10 minutes and serve!
Notes
Special Thanks To:
Amaranth Whole Foods in Calgary for supplying the beautiful ingredients to create these recipes. Be sure to visit one of their locations and check out their website at www.amaranthfoods.ca
Photo by Jennifer Brazil