Gluten-Free Gingerbread - Farm Girl Fresh
ginger cake

Gluten-Free Gingerbread

Yum… There’s nothing better than the smell of Gingerbread baking, except maybe the deliciousness of eating it warm out of the oven with a generous dollop of whipped cream on top. We’ve gone back and forth on molasses over the years – is it good for you, or not? Because it’s a “refined” product, most people would think it’s in the “no” category. However, unsulphured blackstrap molasses is actually very good for you.

There are several different types of molasses:

Light molasses is made from the first boiling of sugar cane or sugar beet (most sugar beets are now genetically modified) and may be sulfured or unsulfured. Some molasses made from young sugar cane may be treated with sulphur dioxide as a preservative. Unsulphured molasses is made from ripe sugar cane that does not need a preservative.

Dark molasses is made from the second boiling after more sugar has been extracted. This slightly robust flavor is the type of molasses most people are familiar with and is often used in baking.

Blackstrap molasses is the healthiest form of molasses produced from the third boiling. It has the highest nutrient content and the lowest amount of natural sugar. Blackstrap molasses is high in iron, manganese, magnesium, potassium, and B vitamins.

It helps with digestion, gives relief from constipation, helps menstrual cramps and anemia, combats stress, promotes skin health, improves bone health, supports nervous system and brain function… some people call blackstrap molasses a superfood.

With all this said, we prefer to buy organic, unsulphured blackstrap molasses. This is the brand we like.

ginger cake


3 eggs, beaten
1/2 cup coconut sugar
1/4 cup blackstrap molasses
1/2 cup applesauce
1-1/4 cups oats, ground
1/3 cup coconut flour
1-1/4 teaspoon baking soda
1-1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup boiling water
Ground cloves or lemon zest, optional garnish

Preheat oven to 350°F. Line a 9 x 9 glass pan with parchment paper. In a large mixing bowl, beat eggs, coconut sugar, molasses and applesauce. Mix in dry ingredients. Stir in water. Pour into prepared pan.

Bake 35 minutes. Serve with dairy-free whipped cream, traditional whipped cream, ice cream or yogurt. (Sprinkle a little ground cloves or lemon zest over the topping for a pretty garnish.)

Makes 9 servings

VARIATION: If you prefer a more mild taste, substitute the blackstrap molasses with 1/2 cup dark molasses and decrease the coconut sugar to 1/4 cup.

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