Gluten Free Mini Gingerbread Cakes
6
YIELD
5 mins
PREP TIME
35 mins
BAKE TIME
40 mins
TOTAL TIME
Ingredients
• ¾ cup Anthony’s Goods Chickpea Flour • ¾ cup Anthony’s Goods Brown Rice Flour • ½ cup Anthony’s Goods Arrowroot Flour • ¼ tsp Anthony’s Goods Xanthan Gum • 1 ½ tsp Anthony’s Goods Ground Ginger Root • 1 ¼ tsp Anthony’s Goods Cassia Cinnamon Powder • ½ tsp ground nutmeg • ¼ tsp Anthony’s Goods Cloves (ground) • 1 tsp baking powder • ½ tsp baking soda • Pinch of salt • 1 cup unsweetened plant milk • ½ cup avocado oil • 2 tbsp molasses • 2 tbsp maple syrup • ½ cup applesauce • ⅔ cup Anthony’s Goods Coconut Sugar • 2 tsp vanilla extract • Powdered sugar, for dusting on top
Instructions
Too cute to eat? Almost! These gluten free gingerbread cakes are vegan and not too sweet. Perfect for breakfast or a light dessert. 1. Preheat the oven to 350F and brush your gingerbread cake molds generously with avocado oil. Then, dust them with a little brown rice flour to keep the cakes from sticking. 2. In a medium bowl, mix together the plant milk, avocado oil, molasses, maple syrup, applesauce, coconut sugar and vanilla extract until smooth. 3. In a large bowl, whisk together the chickpea flour, brown rice flour, arrowroot flour, xanthan gum, ginger, cinnamon, nutmeg, clove, baking powder, baking soda and salt. Add the wet ingredients to this bowl and mix to combine. 4. Pour the batter into your cake molds and bake for 25-35 minutes, until the surface is solid to the touch and a toothpick inserted into the center comes out clean. 5. Let cool completely before turning the cakes out of the mold. Dust with powdered sugar before serving.
LEARN TO MAKE IT
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