Happy December! This is my birthday month, which could not be less fitting for a person who dislikes winter. And this year is a huge milestone one, which I would love to be spending on a beach somewhere. But alas, my husband and I are neck deep in a house-flipping adventure. So instead, we'll be spending a couple of nights in a beautiful New York City hotel overlooking Central Park, using travel points that I keep in my aresenal for just such an occasion. Despite the cold, I'm looking forward to some serious museum, Broadway and park time.
So, in honor of my birthday, I've been fighting with this cake. My intention was to post the recipe this time LAST week, but I wasn't happy with the spice-to-chocolate ratio. First it was too bland. Then it was too overpowering to taste any chocolate. The one constant was the texture. This cake came out moist and light every time.
There is a lot of room to make this cake to your own liking depending on which end of the flavor ratio you like best - chocolate, gingerbread or both? Jazz it up with frosting, or use a stencil to create a sugary winter scene like the one pictured. Toss chocolate chips or spicy candied ginger into the batter for a little zing. As written, this recipe tries to balance the two flavors equally, though personally I prefer my cake a bit more gingerbready.
So, in honor of my birthday, I've been fighting with this cake. My intention was to post the recipe this time LAST week, but I wasn't happy with the spice-to-chocolate ratio. First it was too bland. Then it was too overpowering to taste any chocolate. The one constant was the texture. This cake came out moist and light every time.
There is a lot of room to make this cake to your own liking depending on which end of the flavor ratio you like best - chocolate, gingerbread or both? Jazz it up with frosting, or use a stencil to create a sugary winter scene like the one pictured. Toss chocolate chips or spicy candied ginger into the batter for a little zing. As written, this recipe tries to balance the two flavors equally, though personally I prefer my cake a bit more gingerbready.
Ingredients:
cooking spray
2 cups gluten free oat flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup semi-sweet chocolate chips
1/4 cup coconut oil
1/3 cup unsulphured molasses
1/2 cup coconut or dark brown sugar
1/2 cup unsweetened almond milk
2 large eggs
1/2 cup semi-sweet chocolate chips, optional*
1/4 cup diced candied ginger, optional*
1/4 cup powdered sugar, optional*
Directions:
Pre-heat the oven to 350ºF. Grease an 8x8 non-stick baking pan with cooking spray.
In a large mixing bowl, sift together the flour, cocoa, baking powder, ginger, cinnamon, cloves and nutmeg. Set aside.
In a non-stick saucepan, melt the chocolate chips, oil, molasses and sugar over medium-high heat, stirring constantly until smooth. Remove from heat and allow to cool slightly. Stir in the flour mixture and milk, a little at a time, until a batter forms. Whisk the eggs into the batter, which should now be thin and fairly liquidy. Fold the chocolate chips or candied ginger into the batter, if using. Pour the batter into the baking pan and bake for 20-25 minutes, or until a toothpick comes out smooth. Allow to cool, then top with powdered sugar or frosting of choice.
Yield: 9 servings
cooking spray
2 cups gluten free oat flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup semi-sweet chocolate chips
1/4 cup coconut oil
1/3 cup unsulphured molasses
1/2 cup coconut or dark brown sugar
1/2 cup unsweetened almond milk
2 large eggs
1/2 cup semi-sweet chocolate chips, optional*
1/4 cup diced candied ginger, optional*
1/4 cup powdered sugar, optional*
Directions:
Pre-heat the oven to 350ºF. Grease an 8x8 non-stick baking pan with cooking spray.
In a large mixing bowl, sift together the flour, cocoa, baking powder, ginger, cinnamon, cloves and nutmeg. Set aside.
In a non-stick saucepan, melt the chocolate chips, oil, molasses and sugar over medium-high heat, stirring constantly until smooth. Remove from heat and allow to cool slightly. Stir in the flour mixture and milk, a little at a time, until a batter forms. Whisk the eggs into the batter, which should now be thin and fairly liquidy. Fold the chocolate chips or candied ginger into the batter, if using. Pour the batter into the baking pan and bake for 20-25 minutes, or until a toothpick comes out smooth. Allow to cool, then top with powdered sugar or frosting of choice.
Yield: 9 servings
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