Cinnamon Pudding Cake (Paleo/Gluten Free) (Edit recipe)

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Soft gingerbread cake sitting up on top of a warm cinnamon/gingersnap infused pudding – can you say “perfect holiday dessert!" Best enjoyed warm from the oven with a dollop of your favorite vanilla ice cream, whipped cream or simple sprinkle of powdered sugar. It's hard to go wrong with that choice. Check out my tips below and read through the recipe a couple times for optimal success!

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PREP TIME

20 minutes

COOK TIME

45 minutes to 50 minutes

INGREDIENTS

Serves: 8-10

Ingredients

cake

2 cups Cassava Flour, I always use Otto's Naturals brand
1.5 tsp Baking Soda
1.5 tsp Ground Cinnamon
1 tsp ground Ginger
.5 tsp Sea Salt
.5 tsp ground Nutmeg
.25 tsp ground Cloves
.5 cup Unsalted Butter, softened, can sub ghee
.5 cup Maple Sugar, can sub granulated sugar
1 whole Egg, room temperature
1 cup Molasses, black strap variety
1 cup Water, hot

Topping

.66 cup Maple Sugar, can sub granulated sugar
.25 cup Salted Butter, softened, can sub ghee
2 cups Water, hot

Garnish (optional)

1 - 2 Tbsp Powdered Sugar, sub powdered maple sugar for Paleo

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°
Spray a 13″ x 9″ cake pan with avocado oil.
In a medium bowl, combine cassava flour, baking soda, cinnamon, ginger, salt, nutmeg and cloves and whisk together to combine, set aside.
Add ½ cup grass fed butter to a large bowl along with ½ cup maple sugar and with an electric mixer, cream together until light and fluffy. Add egg and beat again until well combined, set aside.
In a separate measuring cup, combine molasses and 1 cup hot water, stir to combine until molasses is incorporated into the water.
Add ⅓ of the flour mixture to grass fed butter/maple sugar/egg mixture, beating until well combined then add ⅓ of the molasses/water mixture and beat again. Repeat with flour mixture and water/molasses (a ⅓ at a time) beating after each addition until all ingredients are well combined.
Pour cake batter into the prepared cake pan and smooth out evenly.
Sprinkle ⅔ c maple sugar evenly over the top of the cake. Add ¼ c remaining butter to 2 cups hot water, stir until butter is melted. Pour over the top of the maple sugar - DO NOT STIR!
Bake for 45-55 minutes. Cake top will crack as it bakes. To check for doneness, insert toothpick into the top part of the cake only, it should come out clean when done. Don’t insert all the way to the bottom into the pudding portion or your toothpick will come out gooey every time!
Let the cake sit for about 10-15 minutes then serve warm with a dollop of your favorite ice cream, whipped cream or a sprinkle of powdered sugar if desired.

Notes

A few of the ingredients like, grass fed butter (or ghee), maple sugar and hot water are listed in two different places, but I feel like the recipe reads better and is easier to follow that way. In any case, read through the recipe a couple times just to familiarize yourself with the process and the ingredients. It’s actually a super simple recipe. Have all your ingredients organized, ready to go and your oven warming while you whip it up. Then bake and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	470
Fat:	17 g
Carbohydrates:	82 g
Protein:	6 g
Cholesterol:	45 g
Sodium:	442 mg
Fiber:	3 g
Sugars:	33 g
Sugar Alcohol:	0 g
Calculated for total recipe.