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Grain-Free Molasses Cake with Lemon Frosting


  • Author: Lila Ruth
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 60 min
  • Yield: 8-10 slices

Ingredients

  • 3 cups almond flour (Bob’s Red Mill)
  • 1 cup potato starch (not potato flour)
  • 1/2 cup sugar
  • 2 1/2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon ginger
  • 1/2 teaspoon baking powder (Hain brand is grain-free)
  • 1/4 teaspoon baking soda
  • 3/4 cup + 2 tbsp milk (or almond milk)
  • 1/4 cup molasses
  • 1 egg
  • 2 tablespoons olive oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • FROSTING:
  • 4 1/2 cups powdered sugar (Wholesome! brand is grain-free).
  • zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature (or Earth Balance Spread).
  • 1 1/2 tablespoons milk or almond milk
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together almond flour, potato starch, sugar, cinnamon, cloves, ginger, baking soda + baking powder.
  3. Blend in milk, molasses, egg, olive oil, vanilla + apple cider vinegar.
  4. Pour batter into a parchment paper lined 8×8 baking dish or loaf pan. Bake at 350 degrees for about 40-45 minutes. Cover with foil at the 30 minute mark. Let cake cool 15 full minutes before serving. (And let it cool completely before frosting).
  5. Mix frosting together while you’re waiting for the cake to cool. For thicker frosting, add more powdered sugar, to thin it out, add more milk.
  6. Frost + decorate as desired and serve, store any leftovers in an airtight container. Enjoy!

Keywords: grainfree, glutenfree, dairyfree, molassescake, holidaybaking, cake