Normally, we would expect to see a recipe for Gingerbread Cake in the fall or around the holidays. Does it feel like fall where you are? Does the weather feel more like Christmas time? Close enough. Any time is a good time to enjoy the fragrant, flavourful and health benefits of ginger including anti-inflammatory and antioxidant effects.
Gingerbread Fake – I Mean Cake Recipe
Makes 8-16 slices
- 1 ¼ cup flax seed meal
- 1/4 to 1/3 cup unsweetened shredded coconut
- 2 teaspoons aluminum free baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves (substitute allspice)
- 1 ½ – 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- stevia equivalent to approximately 2/3 cup sugar
- 4 large organic, free range, antibiotic‐free, eggs, beaten
- 1/8 cup olive oil (1/8 cup = 2 Tablespoons)
- 1/2 cup water or unsweetened vanilla flavoured almond milk
- 1 tablespoon pure vanilla (no sugar – check the ingredients)
- 1/4 to 1/2 cup chopped pecans or whole pecan halves (optional)
- Preheat oven to 350 F.
- Line a cake pan with parchment paper on the bottom and sides, or use an 8×8 inch silicone baking pan.
- Mix the dry ingredients together.
- Mix the wet ingredients.
- Add the wet to the dry and combine thoroughly.
- Let batter stand 10 minutes.
- Pour batter into the pan.
- Sprinkle with pecans (optional) and bake for approximately 18 to 22 minutes, or until a toothpick inserted in the centre of the cake comes out clean.