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Gingerbread with Whipped Cream

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I prefer to make my own baking powder to ensure it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make it in large batches and store it in a glass jar.

Inspired by Bon Appetit.

Ingredients

Units

For the cake batter:

  • 1 1/4 cup almond meal or flour
  • 1/4 cup arrowroot flour
  • 3 tablespoons coconut flour
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon Celtic sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon grain-free baking powder (see above)
  • 1/2 cup butter, cut into small cubes
  • 1/2 cup coconut sugar (or sucanat)
  • 1/2 cup molasses (I used a dark molasses)
  • 1 large egg, lightly beaten
  • 2 teaspoons fresh minced ginger

For the whipped cream:

  • 1 cup heavy cream
  • 1 tablespoon maple syrup
  • Zest of 1 lemon (make sure the lemon is organic)

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Line an 8×8 pan with parchment paper using two long pieces of parchment. Whisk almond flour, arrowroot, coconut flour, gelatin, cinnamon, salt, baking soda and baking powder in a large mixing bowl. Place cubed butter in a medium bowl. Bring 1/2 cup water to boil and pour water over butter, whisking until melted. Whisk in coconut sugar, molasses, egg, and ginger. Add wet ingredients to dry ingredients and whisk until smooth. Pour batter into pan and spread evenly using an off-set spatula. Bake for 25 minutes, or until a tester inserted into the center of cake comes out clean. Cool completely. Holding onto parchment, lift cake out of the pan and set on a serving dish.
  2. Pour cream in the bowl of a standing mixer. Whisk on medium-high and slowly add maple syrup. Whisk until soft peaks form. Spread whipped cream over cake and sprinkle with lemon zest.

Nutrition

Find it online: https://deliciouslyorganic.net/gingerbread-with-whipped-cream/