Dairy free
Gluten free
Soy free
What You'll Need
Wet Ingredients
- ¼ cup Culcherd Original Butter, melted
- ¼ cup blackstrap molasses
- ¼ cup pure maple syrup
- ½ cup unsweetened almond milk (or milk of choice)
- 1 flax egg (1 tbsp ground flax, 3 tbsp water) or regular egg, at room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup gluten-free oat flour
- 1 cup packed fine blanched almond flour
- 1 tsp baking powder
- 1 ½ tsp ground ginger
- 1 tsp cinnamon
- ½ tsp allspice
- ¼ tsp salt
Frosting
- ¼ cup Culcherd Original Butter, at room temperature
- 1 package Culcherd Original Bheese, at room temperature
- 1 cup monkfruit powdered sugar
- 1 tsp vanilla extract
How To
For the Cake
- Preheat oven to 350°F.
- Line an 8×8 inch pan with parchment paper.
- In a large bowl, whisk together wet ingredients.
- Next add in the dry ingredients and mix together until batter is smooth and well combined.
- Pour batter into prepared pan. Bake for 15-20 minutes or until tester comes out clean.
For the Frosting
- Combine frosting ingredients using a food processor or electric hand mixer; beat on high until smooth and creamy, about 1 minute or so.
- Can be kept in the fridge for up to 5 days (if it lasts that long).
- Allow cake to completely cool before frosting.
