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Paleo Gingerbread Cake Thermomix
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5 from 2 votes

skinnymixer's Paleo Gingerbread Cake

Prep Time2 minutes
Cook Time40 minutes
Total Time42 minutes
Course: Cake
Cuisine: Paleo
Servings: 12 pieces
Calories: 265kcal
Author: Skinnymixers

Ingredients

  • 330 g raw almonds
  • 3 whole eggs
  • 80 g blackstrap molasses found in health food stores
  • 70 g coconut oil or butter
  • 40 g honey or sweetener of choice
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp vanilla bean paste or powder
  • 1 tsp bicarbonate soda
  • 1/2 tsp baking powder
  • 1/4 tsp ground cloves
Metric - Imperial

Instructions

  • Preheat oven to 180°C or 350°F fanforced and grease/line a small (20cm) cake tin.
  • Add 165 g or 5.8 oz of the raw almonds to dry mixer bowl, mill for 10 sec/speed 9/MC on or until fine. Set aside.
  • Add remaining raw almonds and mill for 10 sec/speed 9/MC on.
  • Add the rest of the ingredients, including the reserved ground almonds, and mix for 10 sec/speed 5/MC on.
  • Scrape bowl down and blend for a further 5 sec/speed 5/MC on.
  • Remove cake batter to prepared cake tin and bake in the oven for 20 min.
  • Reduce oven to 110°C or 230°F and bake for a further 15-20 min or until cooked.
  • Allow cake to cool to warm before serving. You can also serve cold from the fridge if you prefer.

Notes

Bellini Users
Use the sharp blade for this recipe.
At step 2 & step 3 you may need to grind the almonds for a couple of seconds longer.

Nutrition

Serving: 51g | Calories: 265kcal | Carbohydrates: 9g | Protein: 7.2g | Fat: 22.1g | Sodium: 157mg | Sugar: 7.9g