Perfect for the holidays, our GINGERBREAD PUDDING CAKE! I came across a recipe of my MIL’s from that same cozy home in Annabella, UT that our pancake recipe was inspired by. I wrote it down many years ago while we were visiting and hadn’t ever tried it, but after reading through it several weeks ago, I knew it had to be given a Paleo makeover and then shared!
Soft gingerbread cake sitting up on top of warm pudding – can you say “perfect holiday dessert!” I prefer it sans paleo ice cream or whipped coconut cream, but I’m in the minority. The rest of the family enjoy it more with a dollop (or two) of the creaminess!
A few of the ingredients for this GINGERBREAD PUDDING CAKE like, grass fed butter (or ghee), maple sugar and hot water) are listed in two different places, but I feel like the recipe reads better and is easier to follow that way. In any case, read through the recipe a couple times just to familiarize yourself with the process and the ingredients. It’s actually a super simple recipe. Have all your ingredients organized, ready to go and your oven warming while you whip it up. Then bake and enjoy!
A few of our other favorite holiday recipes:
Some of our favorite ingredients used:
gingerbread pudding cakeCourse: DessertCuisine: AmericanDifficulty: Easy
fluffy gingerbread cake floating on top of warm pudding!
2 c Otto’s Cassava Flour
1½ tsp baking soda
1½ tsp ground cinnamon
1 tsp ground ginger
½ tsp Redmond Real Salt
½ tsp ground nutmeg
¼ tsp ground cloves
½ c grass fed butter, softened (or ghee)
½ c maple sugar
1 egg, room temp
1 c molasses
1 c hot water
⅔ c Coombs maple sugar
¼ grass fed butter, softened (or ghee)
2 c hot water
powdered maple sugar* for garnish (opt)
Vanilla ice cream (opt)
- Preheat oven to 350°
- Spray a 13″x9″ cake pan with avocado oil.
- In a medium bowl, combine cassava flour, baking soda, cinnamon, ginger, salt, nutmeg and cloves and whisk together to combine, set aside.
- Add ½ cup grass fed butter to a large bowl along with ½ cup maple sugar and with an electric mixer, cream together until light and fluffy. Add egg and beat again until well combined, set aside.
- In a separate measuring cup, combine molasses and 1 cup hot water, stir to combine until molasses is incorporated into the water.
- Add ⅓ of the flour mixture to grass fed butter/maple sugar/egg mixture, beating until well combined then add ⅓ of the molasses/water mixture and beat again. Repeat with flour mixture & water/molasses (a ⅓ at a time) beating after each addition until all ingredients are well combined.
- Pour cake batter into the prepared cake pan and smooth out evenly.
- Sprinkle ⅔ c maple sugar evenly over the top of the cake. Add ¼ c remaining grass fed butter to 2 cups hot water, stir until grass fed butter is melted. Pour over the top of the maple sugar…DO NOT STIR!
- Bake for 45-55 minutes. Cake top will crack as it bakes. To check for doneness, insert toothpick into the top part of the cake only, it should come out clean when done. Don’t insert all the way to the bottom into the pudding portion or your toothpick will come out gooey every time!
- Let cake set for about 10-15 minutes, but be sure to serve warm with a dollop of your favorite paleo vanilla ice cream or sweetened, whipped coconut cream! Sprinkle with powdered maple sugar if desired.
- *powdered maple sugar: combine 1 cup maple sugar & 1 tbl tapioca starch in a high speed blender (I used a blendtec) and blend for about 30-45 seconds. Place a kitchen towel on top of the lid to keep a fine mist of powder from getting all over your counter top! You should get a perfect powdered sugar…I got almost 2 cups! Your results might be different depending on your blender.