Gluten-Free Gingerbread Cake
This healthy gluten-free gingerbread cake is the perfect fall breakfast. Made with whole grain flours, it's naturally gluten-free and uses 75% less sugar and oil than the traditional versions!
Servings 16 squares
Preheat the oven to 350 degrees F. Line a 9" square baking pan with parchment paper and set aside.
In a medium bowl, whisk together your dry ingredients.
In a separate bowl, combine your eggs, pumpkin, milk, molasses and sugar. Beat these into the dry ingredients until a very thick batter begins to form. You want the dough to be slightly thicker than a cake batter. Transfer the mixture into your baking pan.
Bake in the center of your warmed oven for 40 - 45 minutes. Test with a cake tester by placing it in the center of the cake. If there is nothing on the stick when you remove it, the cake is ready!
Remove from oven and allow to cool for 10 - 15 minutes before transferring to a wire rack to cool completely, before slicing into squares. Serve with a dollop of coconut yogurt (or whipped cream) and a drizzle of molasses.
Serving: 1slice | Calories: 137kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 37mg | Potassium: 157mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1250IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg