Classic Gingerbread Cake
1/2 cup coconut oil, melted, plus more for greasing pans
6 large eggs
1 tbsp vanilla extract
3/4 cup coconut flour
1/2 cup maple syrup
1/4 cup molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1⁄2 teaspoon Himalayan pink salt
1 cup coconut buttercream (for pipping)
Preheat the oven to 350°F. Line one 8 x 8-inch cake pan with parchment paper, then grease the sides of the pan (s) with coconut oil.
In a large bowl, whisk together the oil, molasses, maple syrup, eggs, and vanilla. In a medium bowl, whisk the coconut flour, cinnamon, ginger, cloves, baking soda, and salt. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
Pour into 8×8 inch pan bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.