Paleo Gingerbread Cake By Tamara Quaddoumi

How would you like to taste Christmas? Well, now you can with this gluten-free, paleo Gingerbread Cake! It is moist and tender, with a sweet vanilla coconut swirl! This dairy-free cake is sure to be a favorite for the holiday season!

Follow along with Health expert and holistic coach Tamara Quaddoumi to make the best dessert for the holidays.

UTENSILS

You will need:

• Baking Tray
• Parchment Paper
• Bowl
• Kitchen Aid or Hand Mixer

You can find most of the ingredients listed below at Mint Basil Market.

INGREDIENTS

Cake:

• 1/2 Cup Coconut Oil
• 1/2 Cup Maple Syrup
• 1/2 Cup Molasses 
• 2 Eggs Room Temperature 
• 2 tsp. Vanilla 
• 1 Cup Almond Milk
• 2 Cups Oat flour
• 2 Cups Almond Flour 
• 2 tsp. Baking Powder 
• 3 tsp. Ginger
• 2 tsp. Cinnamon
• 1 tsp. Allspice 
• 1/2 tsp. Salt

Frosting:

• 150g Vegan or Regular Butter
• 1/2 Cup Powdered ‘Sugar’ (or Coconut Sugar)
• 1/2 tsp. Vanilla 
• 3 tbsp. Coconut Milk

DIRECTIONS

1. Preheat oven to 170 degrees. 
2. Line your baking tray with parchment paper and spread coconut oil over it.
3. Grab your bowl and add coconut oil, maple syrup, molasses, eggs, vanilla and almond mylk.
4. Whisk them together well.
5. Add oat flour, almond flour, baking powder, ginger, cinnamon, allspice and salt.
6. Whisk again until the mix is smooth and well-blended.
7. Transfer to your baking tray and pop in the oven for 19 minutes.

And now the frosting!

1. Break down 150g of vegan butter into small pieces in a bowl.
2. Add powdered “sugar”, then use a kitchen aid or hand mixer to blend the ingredients together.
3. Keep the machine going while you add vanilla and coconut milk.

Here’s the best part: icing!

1. Slice your cake into two.
2. Spread the frosting on one layer then add the second layer and frost.
3. Decorate with fruits or dried nuts for a festive feel.

Take a generous bite and enjoy! If you tried this recipe or have any questions, don’t hesitate to reach out to us.