The first thing you notice about this cake is the sweet, spicy scent following you around the kitchen. It screams “eat me!” And when you do, you will be so grateful you made this soft, bready cake. This any-occasion treat comes out incredibly moist that it melts in your mouth. But the icing on the no-icing-needed cake is the hint of almond flavor that goes wonderfully with the warm spices. It’s cinnamon-and-ginger bliss in every bite!
Cinnamon-Ginger Spice Cake
Ingredients
½ tsp.baking powder
½ tsp.ginger
1 tsp.cinnamon
¼ cup coconut oil
¼ cup coconut nectar
1/3 cup coconut sugar
2 cups almond flour
2 eggs
Directions
1. Preheat oven to 350 degrees F and lightly coat an 8′ x 8′ or 9″ x 13″ pan with oil and flour.
3. In a large bowl, mix almond flour and eggs until smooth.
4. Add remaining ingredients, stirring until combined. Note: If it’s too watery, add additional flour.
6. Pour batter into prepared pan and bake for about 45 minutes.
8. Allow cake to set and cool slightly before cutting.
Enjoy!