This gingerbread is FABULOUS! It’s full of flavor, versatile, freezes well, will make your house smell wonderful, and your guests will be in awe when they figure out it’s grain free and dairy free. Well…that is if you tell them!
You can serve it with coconut milk whipped cream and a little sprinkle of cinnamon like I did here, or you can warm the gingerbread and serve it with dairy free vanilla ice cream (my favorite brand is Coconut Bliss Vanilla Island).
You can also just sprinkle it with powdered sugar, or if you’re looking for a dessert to serve after a holiday dinner, you can incorporate the gingerbread into my individual Gingerbread Trifles.
It’s very versatile, and because it can be made ahead and stores well in the freezer, it’s nice to have on hand during the busy holidays when people tend to stop by unannounced. I also like to keep a couple of boxes of chilled coconut milk in my fridge and have powdered sugar and pure vanilla extract on hand so I can whip up some cream on a moments notice.
Grain Free & Dairy Free Gingerbread
**This is best when served on day two or three – when the flavors have a chance to mingle and the gingerbread becomes more moist and dense. Or, you can freeze it up to a month and then defrost and serve**
1 1/4 Cups of Coconut Flour
3/4 Cup of Sweet Potato Flour
1 1/2 Cups of Coconut Sugar
2 teaspoons of Double Acting Baking Powder
2 teaspoons of Baking Soda
1/8 teaspoon of Sea Salt
2 teaspoons of Ceylon Cinnamon
1 1/2 teaspoons of Ground Ginger
1 teaspoon of Ground Cloves
1/2 Cup of Dairy Free Soy Free Butter
2 Tablespoons of Pure Vanilla Extract
1 Cup of Unsulphured Molasses
1 Cups of Full Fat Coconut Milk
*Preheat oven to 350 degrees (I use convection so cooking time may vary) Spray two 8×8 square pans with non stick spray and set aside. This can also be made in one 8 1/2 x 11 pan or two 8-9 inch round pans.
Measure the dry ingredients in a bowl and whisk to combine. Add the butter (cool but not cold) and the remaining wet ingredients. Whisk thoroughly until fluffy and combined.
Divide evenly among pans and bake for 25-30 minutes. *Cool and cover with plastic wrap. Serve on day 2 or 3 or cool and cover with plastic wrap and tinfoil and freeze up to 30 days.*