Gluten Free Gingerbread Cake Recipe

Gluten Free and Dairy Free Gingerbread Cake with Maple Cashew Sauce

Around this time of year I always look for a healthy treat for my mother. She turns 91 tomorrow and she loves her sweets but she is allergic to dairy and eggs. Today I tried a recipe for Gingerbread Cake with Maple Cashew Sauce from The Whole Life Nutrition Cookbook Second Edition by Alissa Segersten and Tom Malterre, MS, CN. It was a hit! The recipe is gluten-free, dairy-free and egg-free. The cake was light and delicious. Although it calls for brown rice flour, I didn’t have any on hand so I used a combination of buckwheat flour and sorghum flour since tips in the book recommend using different flours as substitutions. If you are looking for a healthy recipe for the holidays, try this one out and let me know what you think of it!
Happy Holidays!

Gluten & Dairy-Free Gingerbread Cake:

• 2 cups brown rice flour
• 1/2 cup tapioca flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons ginger powder
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup melted coconut oil or extra virgin olive oil
• 1/2 cup maple syrup
• 1/2 cup blackstrap molasses
• 1/2 cup water
• 1 Tablespoon vanilla

Maple Cashew Sauce:

• 1/2 cup raw cashews
• 2-3 Tablespoons maple syrup
• 1 teaspoon vanilla
• 2-3 tablespoons water

1. Preheat oven to 350 degrees F. Oil an 8X8 in square baking pan.
2. Combine the dry ingredients in a medium bowl. In a separate bowl, combine the wet ingredients. Add the wet to the dry and mix well with a wire whisk. Pour the batter into the oiled baking pan and bake for about 25 minutes.
3. For the sauce, place all ingredients in a blender and blend until smooth and creamy. Let cake cool for about 10minutes. When ready to serve, slice cake and drizzle each piece with maple cashew sauce.