This is a favourite at home especially around Christmas and if you’re not a fan of fruit cake then try making this as an alternative. A wonderful rich gingerbread which is lightly spiced and made more special with the addition of cocoa. This also freezes well – cut into slices and open freeze for ease.
Difficulty –Â Easy
Time – 15 minutes preparation, 40 minutes cooking
Serves – makes 1 loaf, 10 slices
Ginger is known for its anti-inflammatory properties but is also excellent for relieving nausea and stimulating digestion. Adding black strap molasses creates a fabulous richness to the cake and is also a good source of calcium and iron.
For a stronger ginger flavour you could stir through finely diced crystallised or stem ginger or try making an icing with nuts, xylitol and a little syrup from the jar of stem ginger. Â If you like ginger why not try some of our other recipes like miso ginger baked chicken and yacon ginger biscuits
240g gluten free flour
115g almonds ground into a flour
115g xylitol or coconut sugar
2-3tbsp unsweetened cocoa powder
2tsp baking powder
1tsp bicarbonate of soda
1 tsp xanthan gum
2 tsp ground ginger
2 tsp ground cinnamon
2 eggs, beaten
60g black strap molasses
2tbsp olive oil
150ml / 10tbsp Almond milk
