Gingerbread Cake


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1 3/4 c whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 c BBF Virgin Coconut Oil
1/3 c BBF Coconut Palm Sugar
2/3 c BBF Agave
2 large eggs
2/3 c buttermilk
1 c powdered sugar
1/4 c milk


Preheat oven to 350°F. Grease an 8-inch square pan, or two loaf pans.

Mix together dry ingredients.

In a separate bowl, cream together coconut oil, coconut palm sugar, agave and eggs, adding ingredients one at a time.

Keep beating the liquid mixture and fold the dry mixture, alternating with the 2/3 cup buttermilk.

Pour into prepared pan and bake for 20-30 minutes, until inserted toothpick comes out clean.

Whisk together powdered sugar and milk to make a smooth glaze. Pour over sliced cake when serving.

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