Gluten-Free Gingerbread Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free gingerbread cake made with whole grain and alternative flours, lighter on sugar and oil than traditional recipes. Warming spices make it perfect for fall breakfasts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3/4 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup toasted quinoa flour
- 1/2 cup tapioca starch
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of sea salt
- 2 organic eggs beaten
- 1/2 cup pumpkin puree
- 1/2 cup plant-based milk
- 3 tablespoons molasses
- 1 cup coconut sugar
- coconut yogurt for topping ((optional))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 16mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 41mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 16MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.