It’s officially December!!!! Let the holiday recipes rejoice. To kick off the festivities of December, we’re sharing a breakfast worthy gluten free gingerbread cake recipe. This recipe also doubles as cupcakes, and dessert.
You’ll notice it’s refined sugar free as well, making it perfect for snacking on if you ask us. If you were a fly on the wall in my home, you’d know that Kid Two is loving this gluten free gingerbread cake. You’d also know that he’s doing a happy dance because his siblings have never liked gingerbread (like me), which means more for him, hehe.
Gingerbread is one of those love it or hate it type of creations in the culinary world. If you love it, you’re going to want to make this recipe asap. If you hate it, perhaps I could interest you in the Lemon Cookies instead. Now, for those of you who are gingerbread lovers, let’s get baking.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar*, Carrot, Celery, Citrus, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, FPIES, Vegan
Compatible With: Apple Free, Nightshade Free, Potato Free (Nightshade Variety), Low FODMAP, Latex Cross Reactive Free (H/M), Pollen Cross Reactive Free (Alder, Birch, Mugwort)
*This recipe contains molasses which may not be suitable for some who are cane/refined sugar free.
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