Gluten-Free Gingerbread Cake
Serves: 12
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
- 1 cup white rice flour
- 1 cup almond flour
- 1/3 cup tapioca flour
- 1 ½ teaspoons baking powder
- 1 tsp ginger powder
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/2 cup rapadura sugar
- 3 eggs
- 2/3 cup EVOO
- 1/2 cup pure maple syrup
- 2 tablespoons black strap molasses
To Serve
Nature One Dairy A2 Milk Protein Custard
Method
- Preheat the oven to 180 Celsius. Grease a 20cm x 26.5cm cake tin with olive oil and line with baking paper.
- In a large mixing bowl, sieve the rice flour, tapioca flour, baking powder, cardamom, ginger and cinnamon. Add the rapadura sugar and almond flour and whisk to combine. Use the back of a spoon to squash any lumps of sugar.
- In a medium mixing bowl whisk together the eggs, olive oil, maple syrup and molasses.
- Pour the wet ingredients into the dry ingredients and whisk to combine.
- Pour the gingerbread cake mixture into the pre-prepared tin and bake for 25 minutes. Once baked, remove from the oven.
- Serve warm topped with a good dollop of Nature One Dairy A2 Milk Protein Custard.
About the author
Sarah Bell is a Nutritionist and healthy recipe developer. Being a mother of 3, Sarah is passionate about pediatric nutrition and turning fussy eaters into well-rounded eaters. She loves creating family-friendly recipes that are easy to make and taste delicious.
As a Nutritionist, Sarah knows the importance of gut health to our overall health and wellbeing. Because of this, she loves creating recipes using wholefood ingredients that promote good gut health and that are free from refined sugars.
