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Healthy Grain-Free Gingerbread Cakes {vegan, oil-free}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 9 cakes 1x

Description

Healthy gingerbread, made with ease in a muffin tin! These moist and delicious cakes are grain-free, vegan and gluten-free (made with chickpea flour).


Scale

Ingredients

  • 2/3 cup nondairy milk (I used plain almond milk)
  • 1 teaspoon vinegar (neutral one, like white or cider vinegar)
  • 3/4 cup chickpea flour
  • 1/4 cup flaxseed meal
  • 2 tablespoons coconut sugar (or packed brown sugar)
  • 2 teaspoons ground ginger
  • 11/4 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons dark molasses (not blackstrap)
  • 1 tablespoon melted virgin coconut oil (or oil of choice)

Instructions

  1. Preheat oven to 350F. Generously grease or spray 9 cups of a standard muffin tin.
  2. In a small bowl or cup, stir together milk and vinegar. Let stand for 5 minutes.
  3. Meanwhile, in a medium bowl, whisk together the chickpea flour, flaxseed meal, coconut sugar, ginger,cinnamon, cloves, nutmeg, baking soda and salt.
  4. Add the milk mixture, molasses, and coconut oil; whisk until blended. Divide batter evenly among prepared cups (just under 1/4 cup for each muffin cup).
  5. Bake in the preheated oven for 15 to 16 minutes until puffed and a toothpick inserted in the center comes out clean. Cool completely in tin set on a cooling rack. Run knife around edge of each cup and remove from tin.

Notes

Storage: Store in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for 3 months.

  • Category: Dessert, Muffins, Bread

Nutrition

  • Serving Size: 1 cake
  • Calories: 91
  • Sugar: 6 g
  • Sodium: 148 mg
  • Fat: 3.1 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 13.1 g
  • Fiber: 2.8 g
  • Protein: 2.8 g
  • Cholesterol: 0 mg
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