Gluten-Free Gingerbread Cake Recipe
This gluten-free vegan gingerbread cake is made with nutritious ingredients but tastes like a total treat. It's warmly spiced and perfect for the holidays.
Servings: 12
Calories: 184kcal
Equipment
- Medium sized loaf pan
- Parchment paper
Ingredients
- 2 1/2 cups chickpea flour
- 2/3 cup unsweetened applesauce
- 1/3 cup blackstrap molasses
- 1/3 cup extra virgin olive oil
- 1 teaspoon white vinegar (or substitute lemon juice)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- Pinch of ground cloves
- Pinch of ground nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the unsweetened applesauce, extra virgin olive oil, blackstrap molasses, vinegar, cinnamon, ginger, salt, cloves, and nutmeg to a large mixing bowl, then mix well.
- Add the chickpea flour and baking soda, then mix until combined.
- Transfer the batter to a medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- Bake at 350 degrees Fahrenheit for 38 minutes or until a toothpick inserted into the middle of the loaf looks clean upon removal.
- Let cool before removing from the pan and serving.
Notes
-
Store this cake in an airtight container for up to three days or freeze it for up to three months.
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Optional additions include 1/2 cup each of raisins and/or chopped pecans.
Nutrition
Calories: 184kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 160mg | Potassium: 362mg | Fiber: 3g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg