Gluten Free Molasses Cake Recipe
Mini Molasses Cakes
Prep Time
10 mins
Cook Time
30 mins
 

These mini paleo-friendly molasses cakes are chewy & delicious. Try them paired with the tangy vegan coconut cashew cream cheese icing! Or see the link to my favourite goat cheese icing below.

Course: Dessert
Cuisine: American
Keyword: Gluten Free Molasses Cakes REcipe, Healthy Molasses Cakes
Servings: 12 cakes
Author: Caitlin Iles
Ingredients
Dry Ingredients
  • 1 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 tbsp. ginger
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
Wet Ingredients
  • 1 cup coconut oil or butter
  • 1 cup molasses
  • 1/2 cup coconut palm sugar or dry sweetener of choice
  • 2 tsp. vanilla
  • 1/2 cup coconut milk
Instructions
  1. Preheat oven to 350F.

  2. Grease a muffin tin.

  3. In a medium mixing bowl stir together all dry ingredients: tapioca flour, coconut flour, ginger, cinnamon, baking powder, and sea salt.

  4. In a separate bowl whip together all wet ingredients EXCEPT COCONUT MILK: coconut oil, molasses, palm sugar, eggs, and vanilla until combined.

  5. Slowly add dry ingredients into bowl of wet ingredients. Add 1/3 dry, combine, then next 1/3 & combine, then final 1/3 and combine.

  6. Once combined, mix in coconut milk.

  7. Fill muffin cups 3/4 of the way full.

  8. Bake for 20 minutes, then rotate. Check the middle to make sure still soft.

  9. Bake another ten minutes or until middle is firm, but still depresses slightly to the touch.

  10. Remove from oven and let cool in tin 5 minutes then place on cooling rack.

  11. Once cooled, cut in half and fill with coconut cashew cream cheese icing.

  12. Place a dollop on top & enjoy!

Recipe Notes

These little cakes also taste amazing with the Goat Cheese Frosting Recipe here!