Gingerbread Streusel Cake with Dried Fruits
Servings: 8 servings
Calories: 230kcal
Ingredients
For the cake:
- Virgin coconut oil , for greasing the pan
- 4 large eggs , at room temperature
- ¼ cup plus 2 tablespoons maple syrup
- ¼ cup unsweetened almond, hemp, or coconut milk
- 2 tablespoons blackstrap molasses
- 2/3 cup coconut flour
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon ground allspice
- ¼ teaspoon sea salt
- ¼ cup raisins
- ¼ cup dried cranberries , preferably fruit juice sweetened
- ¼ cup chopped unsulphured dried apricots
For the streusel:
- 1/3 cup chopped pecans or walnuts (use pumpkin seeds for nut-free)
- 2 tablespoons coconut sugar
- 2 tablespoons virgin coconut oil , at room temperature (not melted)
- 1 tablespoon coconut flour
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350ºF.
- Grease an 8-inch cake pan with coconut oil.
- In a food processor fitted with the steel blade, combine the eggs, maple syrup, milk, and molasses.
- Process until smooth.
- Add the coconut flour, cinnamon, ginger, baking soda, allspice, and salt.
- Process until a smooth batter forms.
- Add the raisins, dried cranberries, and dried apricots.
- Pulse 3-4 times just to combine.
- Transfer the cake batter (it will be thick) to the greased pan, spreading it out evenly with a rubber spatula.
- In a small bowl, combine all of the ingredients for the streusel.
- Mix with your fingers to form a moist and crumbly mixture.
- Sprinkle the streusel over the top of the cake, pressing gently to adhere.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool completely before slicing and serving.
Nutrition
Calories: 230kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 284mg | Potassium: 234mg | Fiber: 5g | Sugar: 17g | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1.3mg