Gingerbread Snack Cake (grain free, dairy free, refined sugar free)
 
 
Ingredients
  • For Gingerbread
  • 1½ cups cooked navy beans
  • 5 eggs
  • ½ cup coconut oil
  • 1 teaspoon apple cider vinegar
  • ⅓ cup organic pure maple syrup
  • ¼ cup organic unsulphured molasses
  • 1 tablespoon pure vanilla extract
  • ½ cup coconut flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ¼ ground cloves
  • Frosting:
  • ¾ cup palm shortening
  • 1 tablespoon lemon juice
  • ¼ cup organic pure maple syrup
  • 2 teaspoons pure vanilla extract
Instructions
  1. Preheat oven to 350F. Grease an 8" round or square pan.
  2. Place all wet ingredients for gingerbread into a high-speed blender and blend until very smooth.
  3. In separate small bowl, combine all dry gingerbread ingredients with a fork.
  4. Add dry ingredients to wet in the blender and blend until smooth and well combined.
  5. Pour ingredients into greased pan and bake 25-30 minutes.
  6. For frosting, combine all ingredients in small bowl and mix with an electric blender until fluffy and well combined.
Recipe by my BIG FAT grain free life at https://mybigfatgrainfreelife.com/2016/08/gingerbread-snack-cake-grain-free-dairy-free-refined-sugar-free.html