Gingerbread Cake


Calories: 437 Proteins: 6 Carbs: 72 Fats: 16 Serves: 8



1 3/4 c whole wheat flour

1/2 tsp salt

1/2 tsp baking powder

1 tsp baking soda

1 1/2 tsp ginger

1 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 c BBF Virgin Coconut Oil

1/3 c BBF Coconut Palm Sugar

2/3 c BBF Agave

2 large eggs

2/3 c buttermilk


1 c powdered sugar

1/4 c milk


1. Preheat oven to 350°F. Grease an 8-inch square pan, or two loaf pans.

2. Mix together dry ingredients.

3. In a separate bowl, cream together coconut oil, coconut palm sugar, agave and eggs, adding ingredients one at a time.

4. Keep beating the liquid mixture and fold the dry mixture, alternating with the 2/3 cup buttermilk.

5. Pour into prepared pan and bake for 20-30 minutes, until inserted toothpick comes out clean.

6. Whisk together powdered sugar and milk to make a smooth glaze. Pour over sliced cake when serving.1.