Gingerbread Cake-Vegan And Gluten-Free Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
• STEP 2.In a large bowl, whisk together the almond flour, baking powder, ginger, cinnamon, nutmeg, and salt.
• STEP 3.In a separate bowl, mix together the molasses, almond milk, coconut oil, and vanilla extract.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until well combined.
• STEP 5.Transfer the batter to the greased cake pan and smooth the top with a spatula.
• STEP 6.Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 7.Allow the cake to cool completely before removing it from the pan.
• STEP 8.Serve the gingerbread cake as is or frost it with your favorite dairy-free frosting.
• STEP 9.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to use almond flour and not almond meal for the best texture.
• If you don't have almond milk, you can use any other non-dairy milk of your choice.
• For a festive touch, sprinkle some powdered sugar or cinnamon on top of the cake before serving.

Storage and Serving

• This gingerbread cake is best served at room temperature.
• If you're not serving it immediately, you can store it in the refrigerator for up to 5 days.
• To freeze the cake, wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.