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

AIP & Paleo Holiday Gingerbread

AIP & Paleo Holiday Gingerbread
Course:
Course:

Servings

Servings:

8 people

8 people

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Ingredients

Ingredients

Cake
  • 1 240 cup ml Cassava flour
  • 2/3 160 cups ml coconut flour
  • 1/3 80 cups ml arrowroot flour
  • 1 1 scoop The Myers Way® Gelatin
  • 2 9.858 tsp ml baking soda
  • 2 9.858 tsp ml ground cinnamon
  • 2 9.858 tsp ml ground ginger
  • 1 4.929 tsp ml ground cardamom
  • 1 4.929 tsp ml ground allspice
  • 1/2 2.4645 tsp ml ground cloves
  • 1/2 2.4645 tsp ml cream of tartar
  • 1/2 2.4645 tsp ml sea salt
  • 1 240 cup ml applesauce unsweetened
  • 3/4 180 cups ml water
  • 1/4 60 cups ml coconut oil
  • 1/3 80 cups ml maple syrup
  • 1 14.787 tbsp ml vanilla
Glaze
  • 1/4 60 cups ml coconut butter
  • 2 29.574 tbsp ml maple syrup
  • 2 29.574 tbsp ml water or full fat coconut milk

Instructions

Instructions

  1. Heat oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with melted coconut oil.
  2. To make the cake: In the bowl of an electric mixer, combine the cassava flour, coconut flour, arrowroot flour, gelatin, baking soda, cinnamon, ginger, cardamom, allspice, cloves, cream of tartar, and sea salt. On low speed, mix the dry ingredients together.
  3. Add the applesauce, water, coconut oil, maple syrup, and vanilla to the dry ingredients and mix at medium speed for 1 to 2 minutes. The batter will be thick.
  4. Pour in the prepared pan and bake for 50 minutes, until a toothpick in the center comes out clean.
  5. To make the glaze: In a saucepan, combine the coconut butter, maple syrup, and water over low heat until a glaze forms. Whisk together and set aside.
  6. Remove cake from the oven and let cool completely before turning out of the pan. Pour glaze on top and slice to serve.