Healthy Gingerbread Loaf Cake

• Vegetarian

• Produce

  • 2 tsp Ginger, ground
  • 1 inch Ginger, fresh root

• Refrigerated

  • 1 Egg white
  • 2 Eggs

• Condiments

  • 1 Lemon juice
  • 1/2 cup Molasses

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 tsp Baking soda
  • 2 1/2 tsp Ceylon cinnamon
  • 1/3 tsp Cloves, ground
  • 1/3 tsp Himalayan salt
  • 2 tsp Vanilla, ground
  • 2 cups Whole wheat flour
  • 1 cup Xylitol

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Dairy

  • 1 cup Buttermilk

Found on natalieshealth.com

Ingredients

• 2 cups (240g) whole wheat flour
• 1 teaspoon baking soda
• 1/3 teaspoon Himalayan salt
• 2 1/2 teaspoons of Ceylon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon allspice
• 1/3 teaspoon ground cloves
• 2 teaspoons ground vanilla
• 2 eggs
• 1/2 cup molasses
• 1/2 cup coconut oil, melted and cooled
• 1 inch (2.5 cm) fresh ginger root, grated
• 1 cup buttermilk
• 1 egg white
• 1 cup (125g) of xylitol
• lemon juice

Directions

• Preheat the oven to 356F (180C). Put baking paper in a 9x5 baking pan and grease a bit with coconut oil. Mix the dry ingredients, flour, baking soda, salt, spices and set aside. In a separate bowl, beat the eggs. Add molasses, oil and grated ginger and mix. Slowly stir in the dry ingredients into the wet. Add buttermilk and mix once again. Pour mixture into prepared baking pan. Bake for 40 minutes, until a toothpick inserted in comes out clean. Let the cake cool completely before decorating with icing. For royal icing: Beat the egg white. Add the powdered xylitol and lemon juice. Mix. For buttermilk: Stir 1 tablespoon of apple cider vinegar in the cup of warm milk. Leave 10 minutes at room temperature.