Our Pecan Gingerbread Cake will get your house smelling like Christmas, and you're going to want to make these dessert bites a yearly festive tradition. Holidays are extra special with these on the table! Thinking of making these vegan-friendly? Simply replace the egg with any vegan alternative and it's good to go. 

Gingerbread pecan with almond butter

Difficulty: 🌕🌕🌗🌑🌑

Servings: 16 pieces

Calories: 191 kcal (contains egg)

 

Ingredients:

Gingerbread Cake

  • 1 1/2 cup oat flour (certified gluten-free)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1/4 cup coconut oil, melted (or butter)
  • 1/4 cup brown sugar
  • 1/2 cup applesauce
  • 2/3 cup molasses
  • 2/3 cup warm water
  • 1 egg

 

Method:

To make the Gingerbread Cake:

  1. Preheat your oven to 350 and line a 9x9 pan with parchment paper. 
  2. In a small mixing bowl, combine your dry ingredients (oat flour, baking soda, cinnamon, ginger, allspice, nutmeg, cloves and salt) and stir together.
  3. In a large mixing bowl, combine your coconut oil, brown sugar, and applesauce and blend together well. Add in your molasses and water, and whisk together. Lastly, whisk your egg in.
  4. Pour your dry ingredients into your wet ingredients and stir together till all is well incorporated. Let your cake batter rest for a few minutes for the oat flour to soak up some of the wet ingredients, and your batter will thicken a bit.
  5. Pour your batter into your lined 9x9 pan and bake for 30-35 minutes, or till the top is set and springy, and a toothpick inserted comes out clean.
  6. Final touch (also an important one): Apply a thick layer of Amazin’ Graze’s Almond Butter over the Gingerbread Cake. ✨

 

Happy baking!

 

 

Source: https://www.milehighmitts.com/gingerbread-cake-with-a-light-cream-cheese-frosting/