This gingerbread cake is the perfect solution for a healthy snack as it is gluten-free, dairy-free, egg-free and fat-free! Full of warming spices like ginger, cinnamon, nutmeg and cloves, this cake is a beloved tradition that brings lots of joy, warmth and coziness to the whole family.
One of ginger's special qualities is its ability to bring the body out of a reactive state by calming nerves and muscles. Ginger helps to achieve balance and homeostasis, which is a great helper during stressful times, such as the post-holiday period.
Ingredients:
- 2 cups gluten-free oat flour ;
- 1 cup brown rice flour;
- 1 tsp coconut sugar ;
- 1 tsp baking powder ;
- 1 tsp baking soda ;
- 1 1/2 tsp ground cinnamon ;
- 1 1/2 tsp ground ginger ;
- 1/4 tsp. ground cloves;
- 1/4 tsp ground nutmeg;
- 1/4 tsp. ground cardamom ;
- 1 1/4 cups water;
- 1/2 cup unsweetened applesauce ;
- 3-4 tablespoons maple syrup for glazing;
- 1/4 tsp pomegranate, for serving (optional).
Method of preparation:
Preheat the oven to 180°C. Line a brownie pan with baking paper.
In a large bowl, combine the gluten-free oat flour , brown rice flour, coconut sugar , baking powder , baking soda , ground cinnamon , ground ginger , ground cloves, ground nutmeg, and ground cardamom . Stir well to evenly distribute the dry ingredients.
In a separate bowl, combine the water and unsweetened applesauce . Stir until well combined. Gradually add the dry ingredients to the wet ingredients, stirring constantly to avoid lumps. Stir until you have a smooth batter. Pour the batter into the prepared baking dish. Smooth the top with a spatula to create an even surface.
Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean. Let the gingerbread cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
Once the cake has cooled, drizzle generously with maple syrup . Slice and serve. Top each slice with a few pomegranate seeds (optional).
Serving size for 6-8 people.
