The taste of this dense and lovely gingerbread smacks delightfully of cocoa and ginger spice. The texture is akin to pound cake. This is a perfect not-too-sweet cake for afternoon tea. Or coffee by the fire on Christmas morning.
1 cup sorghum flour
3/4 cup almond meal
1/2 cup cassava flour, sweet rice flour, or potato starch
1 cup packed light brown sugar
1/3 cup unsweetened dark cocoa powder
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon gelatin or xanthan gum
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
1/2 teaspoon nutmeg or cardamon
2 large organic free-range eggs, beaten
1/2 cup unsulphured molasses
1/4 cup organic coconut oil
4 tablespoons milk or non-dairy milk
2 teaspoons bourbon vanilla extract
1. Preheat the oven to 350ºF. Line a 9-inch ceramic loaf pan with a piece of parchment paper that rises up the long sides of the pan.
2. In a mixing bowl, whisk together the dry ingredients- all the flours/starches, gelatin, spices.
3. Add in the eggs, molasses, coconut oil, milk and vanilla extract and beat well, until the batter is smooth. A standing mixer will handle this task best.
4. Scoop the gingerbread batter into the prepared loaf pan and bake in the center of the oven for roughly 1 hour. The top will crack a bit. A cake tester inserted into the center should emerge clean.
5. Allow the loaf to cool in the pan until it is cooled enough to handle. Gently remove it from the pan (this is where the parchment paper lining comes in handy) and continue to cool on a wire rack.
6. Slice with a sharp bread knife.
7. Wrap the loaf well for storing overnight. For longer storage, slice and wrap pieces in foil, bag, and freeze.
Makes one dark and divine gingerbread loaf.
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