This recipe is a sneak peek from my AIP & Paleo Holiday Recipes eBook.
My mom made gingerbread cake and cookies from scratch when I was growing up, so I’m excited to share with you this autoimmune-friendly version of my mom’s famous Gingerbread!
I absolutely love the fragrant spices of Gingerbread: cinnamon, cardamom allspice, cloves, and of course–ginger! These flavors always get me feeling nostalgic for my childhood.
Serve this at Thanksgiving or your next holiday gathering. I promise it will be a huge hit!
AIP & Paleo Holiday Gingerbread
Course:
Servings
8 people
Ingredients
Cake
- 3/4 cup 180.00 ml Cassava flour
- 2/3 cup 160.00 ml coconut flour
- 1 scoop The Myers Way® Vanilla Bean Paleo Protein
- 1/3 cup 80.00 ml arrowroot flour
- 1 scoop gelatin
- 2 tsp 9.86 ml baking soda
- 2 tsp 9.86 ml ground cinnamon
- 2 tsp 9.86 ml ground ginger
- 1 tsp 4.93 ml ground cardamom
- 1 tsp 4.93 ml ground allspice
- 1/2 tsp 2.46 ml ground cloves
- 1/2 tsp 2.46 ml cream of tartar
- 1/2 tsp 2.46 ml sea salt
- 1 cup 240.00 ml applesauce unsweetened
- 3/4 cup 180.00 ml water
- 1/4 cup 60.00 ml coconut oil
- 1/3 cup 80.00 ml maple syrup *avoid if following The Myers Way® or AIP diet
- 1 Tbsp 14.79 ml vanilla
Glaze
- 1/4 cup 60.00 ml coconut butter
- 2 Tbsp 29.57 ml maple syrup *avoid if following The Myers Way® or AIP diet
- 2 Tbsp 29.57 ml water or full fat coconut milk
Instructions
- Heat oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with melted coconut oil.
- To make the cake: In the bowl of an electric mixer, combine the cassava flour, coconut flour, arrowroot flour, The Myers Way® Vanilla Bean Paleo Protein, gelatin, baking soda, cinnamon, ginger, cardamom, allspice, cloves, cream of tartar, and sea salt. On low speed, mix the dry ingredients together.
- Add the applesauce, water, coconut oil, maple syrup (optional), and vanilla to the dry ingredients and mix at medium speed for 1 to 2 minutes. The batter will be thick.
- Pour in the prepared pan and bake for 50 minutes, until a toothpick in the center comes out clean.
- To make the glaze: In a saucepan, combine the coconut butter, maple syrup (optional), and water over low heat until a glaze forms. Whisk together and set aside.
- Remove cake from the oven and let cool completely before turning out of the pan. Pour glaze on top and slice to serve.
