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Triple Ginger Cake (gluten free| grain free) | www.savorylotus.com

Triple Ginger Cake (gluten free and grain free)

  • Author: Katja from Savory Lotus
  • Prep Time: 10 mins
  • Cook Time: 32 mins
  • Total Time: 42 minutes
  • Yield: one 9 inch cake 1x

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

  1. 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.
  2. In a large bowl, sift together dry ingredients (almond flour, arrowroot, coconut flour, coconut sugar, salt, baking soda, and ginger powder.) Mix to combine.
  3. 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.
  4. 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.
  5. 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!