This flour-less gingerbread cake isn't too sweet, but is sure to satisfy a sweet craving!
I first tried this cake from a friend of mine who made them who was inspired by The Detoxonista, who made this recipe that was inspired by Food Renade! (this recipe has been around as you can see. so it MUST be super good!)
The original recipes called for 1/3 C honey and pumpkin spice. I on the other hand, didn't have pumpkin spice and I adore the flavour of rich blackstrap molasses. So, I changed a pumpkin cake bar recipe to the new and improved Flour-less Gingerbread cake.
Because knowledge is power, here's a thing or two about some of the main ingredients in this delicious cake!:
Almond butter: Almond butter has healthy monounsaturated fats. It is high in protein and fibre as well (all of which slow down the rate at which sugar is absorbed into the bloodstream).
Pumpkin Puree: The pumpkin puree is high in betacarotene, and cartenoid antioxidants. Winter squash is known for its antioxidant support, and anti-inflammatory effects. It also has an exceptional amount of Vitamins B1, B3, B5, B6, and B9 (folate). Here's something pretty surprising about winter squash: Even though about 90% of the total calories are coming from carbohydrates, recent research has shown that not all starch in the same. The starch in winter squash actually comes along with some health benefits! You can read more about winter squash here, but basically the story behind it is that although winter squash is high in carbohydrates (which typically raise blood sugar levels), the specific polysaccharides in winter squash actually help to promote insulin regulation (yaaaay!)
Blackstrap Molasses: read my informative article here!
Well, I think that's enough chit chat.. Here's the recipe and go have fun in the kitchen!
Flour-less Gingerbread Cake
1/2 C almond butter
1/2 C pumpkin puree (I roasted the pumpkin myself, but you can buy the canned if you prefer, just make sure that it's just the puree and not the pumpkin pie mix)
1/4 C black strap molasses
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp fresh ginger
1/2 tsp baking soda
1 tsp vanilla ext.
1/4 tsp mineral salt
Optional add in: little pieces of candied ginger!
Preheat oven to 350°, and grease an 8x8" baking pan. Set aside
In a large mixing bowl, combine the almond butter, pumpkin puree, and blackstrap molasses. Whisk together.
In a small bowl, crack those eggs and whisk them up! Combine with the almond butter mixture.
Add in the cinnamon, nutmeg, ginger, baking soda, vanilla and mineral salt.
Because this cake is flour-less, it will be very thin and "soupy". That's how it's supposed to be!!
Make sure that everything is mixed will and pour into the greased pan.
Bake for about 25 minutes or until a toothpick can be inserted and comes out clean.
Let cool completely before cutting and eating!!