Ingredients
Scale
- 1 and 1/2 cups blanched almond flour (I use THIS brand)
- 1/2 cup arrowroot powder (like this)
- 3 tbsp coconut flour (like this)
- 3/4 cup coconut sugar (like this)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp ginger powder (like this)
- 4 eggs
- 1/3 cup coconut oil, butter, or ghee, melted
- 1/2 cup unsulfured molasses (like this)
- 2 tsp vanilla extract
- 2 tbsp finely grated fresh ginger
- 1/4 cup crystalized ginger, finely chopped (like this)
For the Glaze
- 1/2 cup coconut butter (like this)
- 2 tbsp light colored honey
- water for thinning
- orange zest
Instructions
- Preheat oven to 325’F. Oil a 9 inch springform pan and line bottom with a circle of parchment paper. Cut a strip of old dish towel that fits around the outside of pan. Set aside.
- In a large bowl, sift together dry ingredients (almond flour, arrowroot, coconut flour, coconut sugar, salt, baking soda, and ginger powder.) Mix to combine.
- In another bowl, whisk together wet ingredients (eggs, fat of choice, molasses, vanilla, and fresh ginger.) Then add wet to dry, and mix until well incorporated. Fold in candied ginger.
- Pour batter into prepared pan. Tap pan several times on counter to remove any air bubbles. Moisten the dish towel strip and wring out excess water. Using a large safety pin, attach strip to outside of pan. (see photo in post.) Bake for 32-36minutes, until toothpick comes out clean in center. Remove from oven and allow to cool completely.
- TO MAKE GLAZE: In a double boiler (I use a glass bowl on top of a small pot) melt coconut butter until creamy smooth. Turn off heat and whisk in honey. Continue to whisk, adding in water one tablespoon at a a time until glaze is smooth and glossy. Be patient. It may seems like a clumpy mess at first. Keep whisking and slowly adding small amounts of water. Once smooth, spread evenly over cooled cake. Garnish with orange zest. Enjoy!