Holidays call for fancy looking and fancy tasting desserts! Gingerbread is perfect for the holiday season and the orange glaze adds a nice pop to this yummy cake.

Gingerbread cake bites

Dry Ingredients:

2 cups gluten free baking flour

½ tsp pink salt

1 tsp. Baking powder

1 ½ tsp. ground ginger

¾ tsp. ground cinnamon

¼ tsp. allspice

¼ tsp. ground nutmeg

Wet Ingredients:

2 T.  neat egg powder or 1 whole egg

2 T. ground flaxseed meal

½ cup water

½ cup coconut oil

½ cup plus 1 T. maple syrup

¼ cup molasses (not blackstrap)

Method:

1. Preheat oven to 375. Grease cake bites pan with coconut oil spray. I used a fall decorative pan or a muffin pan would work great too.
2. Stir together dry ingredients in a medium mixing bowl.
3. Mix together wet ingredients and pour into dry ingredients bowl and stir to combine.
4. Scoop 1/4 cup batter into baking pan per mini cake.
5. Bake 20-25 minutes until toothpick comes out clean and mini cakes are golden brown.
6. Set aside to cool at least 30 minutes then carefully flip mini cakes onto a decorative platter.

Yield: 16 cake bites

To make orange-molasses glaze:

½ cup full fat coconut milk (put can in fridge overnight to separate liquid from the fat.) or culinary coconut milk

3 T. maple syrup

1 T. molasses

1 tsp orange zest

1-2 T. juice from an orange

Method:

1. Whisk together glaze ingredients. Sweeten to taste.
2. Add more orange juice for a thinner consistency.
3. glaze each mini cake before serving.

Yield: 1 cup glaze

This recipe is adapted from my original recipe available on Vitacost.com

https://www.vitacost.com/blog/cooking-recipe/desserts-2/gluten-free-gingerbread-bundt-cake-with-maple-orange-glaze.html