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Gingerbread Cake with Icing




1/2 cup unsweetened almond or other milk

1 tablespoon apple cider vinegar

1/2 cup strongly brewed coffee (I used decaf)

1/4 cup molasses

2 eggs

1/4 cup cashew butter (or other neutral butter like almond)



1 1/2 cups packed almond flour

1/2 cup tapioca flour

1/3 cup coconut sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/4 teaspoon salt


1 1/4 cups cashews, soaked one hour in boiling water

1/4 cup maple syrup

1/4 cup melted coconut oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla or to taste

pinch salt


Preheat oven up to 350°F. Grease 2 bread pans or a square cake pan.

Mix the apple cider vinegar into the almond milk in a large mixing bowl and let curdle.


Meanwhile, in another large bowl, whisk all the dry cake ingredients together.


Add the remaining wet ingredients to the milk and vinegar mixture and whisk to combine thoroughly. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.

Pour/spoon the batter evenly into the pan(s). If using two bread pans, bake for ~30 minutes, or 35-40 minutes if using one pan. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

While cake is baking and/or cooling, place all the ingredients for the icing in a high-speed blender. Start at low speed and gradually increase speed until mixture is homogenous. You may need to add a splash or two of almond milk. Blend on high until creamy.  Let cool before icing your cakes.

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