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+
servings
US Customary
Metric
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5
from 1 vote
Gingerbread Streusel Cake with Dried Fruits
Prep Time
25
mins
Cook Time
30
mins
Total Time
55
mins
Course:
Dessert
Servings:
8
servings
Calories:
230
kcal
Author:
Hallie Klecker
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
US Customary
-
Metric
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:
230
kcal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
81
mg
|
Sodium:
284
mg
|
Potassium:
234
mg
|
Fiber:
5
g
|
Sugar:
17
g
|
Vitamin A:
265
IU
|
Vitamin C:
0.2
mg
|
Calcium:
57
mg
|
Iron:
1.3
mg