Gingerbread Cake



1Вѕ cups almond flour

2 teaspoons ground ginger

1 teaspoon cacao powder

1 teaspoon ground cinnamon

ВЅ teaspoon ground cloves

ВЅ teaspoon ground nutmeg

ВЅ teaspoon ground allspice

ВЅ teaspoon baking soda

ВЅ teaspoon salt

Вѕ cup blackstrap molasses

Вѕ cup palm sugar

8 tablespoons coconut oil, melted and cooled

1 large egg, room temperature

1 cup coconut milk, room temperature


1.В В Adjust oven rack to the middle position and preheat the oven to 325В°F. Line an eight-inch square baking pan with a foil sling. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease the foil with coconut oil.

2.В В Whisk the flour, ginger, cacao powder, cinnamon, cloves, nutmeg, allspice, baking soda, and salt together in a medium bowl.

3.В В In a large bowl, beat the molasses, palm sugar, and melted coconut oil together with an electric mixer on low speed until combined (1 to 3 minutes). Beat in the egg until combined (about 30 seconds). Add the coconut milk and continue beating for about 30 seconds. Lastly, beat in the flour mixture until the batter is smooth and thick (1 to 3 minutes).

4.В В Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached (35 to 40 minutes), rotating the pan halfway through baking.

5.В В Let the cake cool completely in the pan, one to two hours. If desired, remove the cake from the pan using the foil before serving.