Not sure about you but this time of year screams spiced ginger. One of my favourite flavours of all time, i remember asking my Mother for a ginger cake for my 9th birthday! I have been combining a few recipes to come up with this one to create the soft moist sticky combination we love whilst curbing the tonne of butter, sugar and wheat flour. it’s been hit and miss a few times but think / hope I have nailed it with this one :)

I know, I know, I preach no refined sugar, but I couldn’t resist dusting this with a little icing sugar, being the jolly season!

Dry Ingredients:

3 cups of almond flour
1 cup tapioca flour
1/2 cup coconut flour
2 teaspoons baking soda
pinch salt
1 tablespoon of dry ginger
1 tablespoon cinnamon
1 teaspoon of cardamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice

Wet Ingredients:

1/2 cup melted coconut oil
4 eggs beaten
1 tablespoon vanilla extract
1/2 cup honey
2 tablespoons of coconut sugar
1 tablespoon apple cider vinegar

Mix all the dry ingredients in a bowl. In a second bowl, mix melted coconut oil and mix all wet ingredients together, making sure oil is not too hot and cooks the eggs when you whisk them all together. Beat wet ingredients into dry until a nice batter forms. Place in a tin in an oven at 350 for 30 mins or until knife comes out clean.