Gingerbread Snack Cake
Once the holiday season comes along, I am baking allllll the time. I love baking all of my family's traditional cookies, but I also love experimenting! One of my most successful experiments resulted in this recipe, so I wanted to share it. This gingerbread snack cake is the perfect treat to have around when you’re itching for a sweet, festive snack. When I made this cake, it was the first time I had ever made anything gingerbread. I didn’t know what I was missing! The molasses has a really unique, rich flavor and the cake is super moist. This cake tastes delicious plain, or you can serve it with whipped coconut cream to make it extra special!
Ingredients:
2 cups Not Your Mama’s Flour
⅓ cup almond flour
½ cup coconut oil, softened
1 cup molasses
½ cup hot water
1 egg
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
¾ tsp salt
Steps:
Preheat oven to 325⁰F.
Combine all ingredients and beat on low for 30 seconds. Scrape down the side of the bowl with a spatula, then beat on medium-high speed for 3 minutes.
Pour into a square 9 x 9-inch pan lined with parchment paper.
Bake for 50 minutes – 1 hour, or until a toothpick comes out clean.
Serve with whipped coconut cream.
