Valentine's Loaf

Whether you are in a relationship or not, today should be about LOVE of all kinds. Self love, love for your family, pets, and most of all self. So today I treated myself to making up this delicious cake and my most favorite bit was the sweet sticky glaze on the top. It just made it perfect. I love all things spiced, ginger cake is by far one of my most loved and it’s always a little tricky finding a good one that’s gluten free, so I kind of made this one up myself and got lucky, so here it is :)

Dry Ingredients:

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  • 2 cups almond meal

  • 1 cup tapioca flour

  • 1 cup coconut flour

  • 2 teaspoons baking soda

  • i table spoon ground ginger

  • 1 teaspoon all spice

  • 1/2 teaspoon clove

  • 1/2 teaspoon cinnamon

Wet Ingredients:

  • 4 eggs

  • 1/3 cup melted coconut oil

  • 2 tablespoons coconut sugar

  • 1/3 cup maple syrup

  • 2 table spoons of honey approx.

  • 1 tablespoon vanilla extract

  • 1 tablespoon apple cider vinegar

  • about 2 tablespoons of fresh grated ginger (optional)


  • Half can coconut cream / milk

  • dash of maple syrup or agave syrup

  • grated lemon rind

Mix all the wet ingredients in one bowl. Mix all dry ingredients in another bowl. Combine and beat till light and fluffy, the vinegar and baking soda make this really light texture to the batter, don’t over mix or it will become heavy. Place in a loaf tin, in the oven for 30 mins on 350 - don’t over cook. Let cool then pour glaze on top.

To make the glaze - pour half a tin of coconut milk (with the cream on top) into a saucepan, add about 2 table spoons of maple syrup, bring to the boil then reduce heat and simmer for 15 mins beating occasionally so that it reduces. Add lemon zest. Pour into jug and chill in fridge for at least 30 mins. it should be thick and almost like a custard glaze when you pour it. It’s SO GOOD!