Healthy Gingerbread Loaf Cake
Servings: 12
Ingredients
- 2 cups 240g whole wheat flour
- 1 teaspoon baking soda
- ⅓ teaspoon Himalayan salt
- 2 ½ teaspoons of Ceylon cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon allspice
- ⅓ teaspoon ground cloves
- 2 teaspoons ground vanilla
- 2 eggs
- ½ cup molasses
- ½ cup extra virgin coconut oil melted and cooled
- 1 inch 2.5 cm fresh ginger root, grated
- 1 cup buttermilk
For the glaze
- 1 egg white
- 1 cup 125g of xylitol
- lemon juice
Instructions
- Preheat the oven to 356F (180C). Put baking paper in a 9x5 baking pan and grease a bit with coconut oil.
- Mix the dry ingredients, flour, baking soda, salt, spices and set aside.
- In a separate bowl, beat the eggs. Add molasses, oil and grated ginger and mix.
- Slowly stir in the dry ingredients into the wet. Add buttermilk and mix once again.
- Pour mixture into prepared baking pan.
- Bake for 40 minutes, until a toothpick inserted in comes out clean.
- Let the cake cool completely before decorating with icing.
- For royal icing: Beat the egg white. Add the powdered xylitol and lemon juice. Mix.
- For buttermilk: Stir 1 tablespoon of apple cider vinegar in the cup of warm milk. Leave 10 minutes at room temperature.
Notes
Keep in airtight container until serving.
As a measure, I used a US cup (240 ml).
As a measure, I used a US cup (240 ml).