Créé avec l’IA
Hot Vegan Gingerbread Cake
55 min 583 kcal par portion Moyen
Ingrédients
4 Portions
- gluten-free flour2 cups
- coconut sugar1 cup
- almond milk1 cup
- molasses1/2 cup
- coconut oil1/2 cup
- baking soda1 teaspoon
- ground ginger1 tablespoon
- chili powder1 tablespoon
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a baking pan with coconut oil.
- 2
In a large mixing bowl, combine the gluten-free flour, coconut sugar, baking soda, ground ginger, and chili powder.
- 3
In a separate bowl, mix together the almond milk, molasses, and melted coconut oil until well combined.
- 4
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well mixed.
- 5
Pour the batter into the prepared baking pan, spreading it evenly.
- 6
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- 8
Serve warm and enjoy your hot vegan gingerbread cake!
