Dark and Sticky Gingercake

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“If your idea of Christmas cake is something dark, tender, rich and sticky, this is for you! Less sugary and fatty than "normal" gingerbread, but just as indulgent.”
READY IN:
1hr 25mins
SERVES:
9
YIELD:
1 9" pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 325F, grease a 9" pan.
  2. In a small, covered saucepan, cook the kale with the orange juice 5 minutes.
  3. Remove from the heat and transfer to a blender or food processor with orange zest, flaxseed, stevia, canola oil, brown sugar and maple syrup. Puree smooth.
  4. Add molasses and fresh ginger, blend in well.
  5. Add flours, oats, ground ginger, cinnamon, cardamom, and salt, pulse in until just combined.
  6. Stir together the coffee and baking soda, add to the blender or food processor and pulse inches
  7. Pulse in the stem ginger.
  8. Bake 45 minutes. Cool completely in the pan before turning out.

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