Description

This healthy Vegan Gingerbread Cake is made from a mixture of almond flour and cassava flour and only sweetened with molasses and banana. It is a moist, fluffy and flavorful Paleo gingerbread cake.

Ingredients

Scale

For the Cake

250g banana (about 1 cup mashed)*
1/2 cup water
2 Tbsp molasses
1 tsp vanilla extract
116g cassava flour (1 cup sifted, spooned & leveled)
85g blanched almond flour (1 cup sifted, spooned & leveled)
2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground nutmeg
1/4 tsp salt

For the Icing (optional)

1/2 cup coconut cream**
3 Tbsp powdered monk fruit sweetener
1/2 tsp vanilla extract
1/4 tsp ground ginger

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Instructions

For the Cake

Preheat oven to 350 degrees F.
Peel banana and mash it in a large mixing bowl. Add the water, molasses and vanilla and whisk until well combined.
In a separate bowl combine the remaining cake ingredients. This includes the cassava flour, almond flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Whisk until well combined.
Pour the dry mixture into the wet mixture and mix with a spatula. The batter is thick!
Line an 8" x 8" glass baking dish with parchment paper. Pour the cake batter into the lined pan and use a spatula to push the batter to the sides of the pan and smooth out the top.
Place the cake in your preheated oven and bake at 350 degrees for 40 minutes.
After baking, remove the pan from the oven and let the cake cool in the pan to room temperature.

For the Icing

Combine all ingredients in a small mixing bowl. Whisk until smooth.
Frost the cooled cake*** Add a sprinkle of cinnamon on top, cut and serve.

Notes

*I used yellow bananas with a few brown speckles

**Use just the cream from a can of full fat coconut milk or coconut cream

***Don't frost the cake until it has completely cooled. For best results, place cake in fridge for an hour after cooling in the pan, then frost.