Chewy and Delicious
You’ve never had gingerbread like this before! Instead of the crunchy cookies you’re used to, this gingerbread cake is super moist, chewy and decadent! While you can’t use it to make gingerbread houses, you can absolutely serve it to your party guests or family for festive holiday treat.
Why Is It Healthy?
- The recipe is grain-free and gluten-free. I swapped the refined, white flour for almond flour and coconut flour. Both of these are made from the dried pulp, so they’re high in fiber and low-carb too!
- My favorite part is that it’s refined-sugar free! The banana, molasses, and maple syrup add all the sweetness you need to make a delicious dessert.
Serve Gingerbread Cake With…
- Greek yogurt – the tartness of the yogurt compliments the sweetness of the cake!
- Vanilla ice cream – the classic “brownie sundae” just got a holiday upgrade.
- Fresh whipped cream – last time I checked, whipped cream tastes great on just about everything!
Gingerbread CakePrint This
- 2/3 cup molasses
- 4 tbsp. butter, melted
- 1 ripe banana
- 1 egg
- 1/3 cup maple syrup (if you want your dessert less sweet, use 1/4 cup)
- 1 cup almond flour
- 1/2 cup coconut flour
- 2 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cloves
- 1/4 tsp. sea salt
- Coconut oil or butter, for greasing
- Preheat oven to 350 degrees F.
- In a large bowl, combine molasses, butter, banana, egg and maple syrup, then set aside.
- In a separate bowl, combine the remaining dry ingredients.
- Add the dry ingredients to the wet ingredients, then mix just until combined.
- Grease a baking dish with butter or coconut oil, then pour in the batter.
- Bake the cake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before slicing -It’s best when chilled before slicing (it tastes great and helps the cake firm up a bit).
- Serve with greek yogurt, whipped cream, or ice cream. Enjoy!