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Gingerbread Cake by The Allergy Chef

Gingerbread Cupcake/Cake (Gluten Free, Vegan, Top 8 Free)

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Cook Time: 21 minutes

Ingredients

Flax Gel/Egg

  • 3 TBSP Golden Flax Meal (Gerbs for Proper Results)
  • 6 TBSP Water

Part 1

  • 140 g Organic Maple Sugar
  • 60 g Sorghum Flour, superfine OR Brown Rice Flour, superfine
  • 60 g Millet Flour, superfine
  • 60 g Organic GF PP Oat Flour, glutenfreeoats.com OR Tiger Nut Flour (tuber, NOT a nut)
  • 40 g Arrowroot
  • 5.5 tsp Organic Ground Cinnamon
  • 3.5 tsp Organic Ground Ginger
  • 3 tsp Baking Powder
  • 1/2 - 3/4 tsp Organic Ground Nutmeg
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 4 dashes Organic Ground Cloves

Part 2 (Milk Mix)

  • 110 mL Milk of Choice (4 ounces)
  • 2 tsp Organic Apple Cider Vinegar

Part 3

  • 1/3 cup Organic Unsulphered Molasses approx. 10 tsp
  • 1 TBSP Organic Vanilla Extract
  • 70 mL Organic Extra Virgin Olive Oil (2.7 ounces)

Part 4

  • 85 mL Hot Water (3 ounces)
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