Here is a delicious healthy gingerbread cake to enjoy this winter season. Just because this is a cake doesn’t mean it can’t come with nutrition benefits. It is sugar-free and grain- free. Cinnamon has the highest ORAC value out of any spices and has anti-viral and anti-bacterial properties. This cake is loaded with antioxidants, fiber, protein, vitamins, and minerals. Bon Appétit!
½ Cup Unsweetened Nut Butter (I used cashew butter)
2 tsp Stevia Powder
2 Organic Cage- Free Eggs
2 tsp Vanilla Extract
1 ¾ Cup Almond Flour
1 tsp Baking Powder- Aluminum Free
1 tbsp Cinnamon Powder
½ tsp Nutmeg Powder
1 tsp Ginger Powder
¼ tsp Salt
Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper and oil with coconut oil.
Mix the nut butter, stevia, eggs, and vanilla extract in a large mixing bowl.
Next, add the Almond flour and the rest of the dry ingredients. Mix all the ingredients well.
Pour the batter into the baking dish and bake for 20 minutes.
4 tbsp Coconut Butter
½ tsp stevia
Melt the coconut butter for easy pour and add the stevia. Drizzle the icing over the cake.
Note: The gingerbread cake is delicious with or without the icing.
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