'Tis the gingerbread season and I am here for it!! I created this paleo gingerbread cake recipe and although it is incredible alone, I think it is made way better when you serve it in trifle form with mixed berries and dairy free whipped cream. California Giant Berry Farmshave been my favorite berries to turn to for many reasons but I just learned more about their sustainability efforts and I feel even more in love!
They are TRUE zero waste certified, which is an amazing accomplishment. That just means thatCalifornia Giantmust reach 90% or greater overall redirection or diversion from landfill, incineration (waste-to-energy) and the environment for solid, non-hazardous wastes. These materials must be reduced, reused, recycled, composted and/or recovered for productive use.
Supporting companies that make efforts like this is so important, so make sure to pick up some Cal Giant next time you see itin stores! And once you are loaded up on berries and got your hands on some almond milk or coconut milk whipped cream, make a quick gingerbread cake and enjoy.
I got these cute littletrifle bowlsat world market and love them! OH and another fun fact I just learned is that molasses have tons of iron in it, so that is another great reason to make all of the gingerbread things this season.
Any extra little squares of cake are delicious to store in the fridge and eat when the craving hits!
How beautiful are these for a dinner party this holiday season?
1 cup blanched almond flour
¼ cup arrowroot flour
¼ teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
pinch of salt
⅓ cup molasses
1/4 cup ghee, melted
1 teaspoon vanilla extract
Dairy Free Whipped Cream
1 ½ cup raspberries
¾ cup blackberries
¾ cup blueberries
Preheat oven to 350 degrees and line an 8×8 glass pan with parchment paper.
In a medium bowl mix together almond flour, arrowroot flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and salt.
Once the dry ingredients are combined, add in molasses, ghee, eggs & vanilla and stir to combine.
Pour the batter in the pan and bake for 20 minutes or until cooked through.
Let cool for at least 10 minutes then cut into about 50 small squares (I cut 49 exactly, 7×7)
In an individual trifle bowl (or any bowl you like), layer together cake, berries, whipped cream, then repeat!
Kelsey loves to share her journey to find balance in health and how learning a bit more about food can make a drastic difference in your daily life. She believes that we can get through this crazy life, one Brussels sprout at a time, and of course cheers to it with some wine on Friday night!