Gingerbread Cake!

I searched high and low for a quick gingerbread cake that used ingredients I have on hand and that I eat.  I also wanted it to be just enough for a small group.  I couldn't find what I wanted so I created this instead.  It's based on the Almond Joy Cake which is always a favorite!  It turns out soft and moist and with just the right amount of gingery zing.  

Gingerbread Cake

• 4 large eggs
• 1/2 cup milk (I used oat milk)
• 1 teaspoons vanilla extract
• 1/2 cup molasses
• 1/3 cup granulated sweetener
• ½ cup blanched almond flour (or almond meal)
• ½ cup coconut flour
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 2 TBSP cocoa powder
• 2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

In a large bowl, whisk together eggs, milk, vanilla extract, molasses, and sugar.   In a smaller bowl, combine almond flour, coconut flour, salt, baking soda, cocoa powder, ginger, and cloves.  Mix dry ingredients into wet with a handheld mixer.
Grease an 8x8 baking dish.  Pour batter into prepared dish.
Bake at 350° for 30 minutes.  Cool for 1 hour before serving.