Desserts · gluten-free

Ginger Cake with a Lemon Coconut Glaze


This sticky ginger cake is absolutely incredible!  It’s like a Christmas gingerbread cookie brought to life in the summer.  Taking a bite of it elucidates memories of past Christmases.  Subtle hints of lemon remind me of summer nights cooled down with sweet iced tea.  The coconut adds a sweet nutty flavor.  The whole thing is really a perfect, lovely marriage of unassumingly compatible flavors.  I’ve already had two slices today! I hope that you enjoy it as much as I did! 🙂


This recipe was adapted from Greenhouse Cookbook 🙂 so delish!

Cake Ingredients:

2 Eggs

1/4 cup coconut oil, at room temperature

1/2 Cup Apple Sauce

1/2 cup coconut sugar

3/4 cup molasses

1 tablespoons finely grated fresh ginger

2 cups white rice flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons xanthan gum

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon sea salt

1/2 cup hot filtered water

Lemon Glaze Ingredients:

1/3 cup coconut sugar

1 tablespoon cornstarch

2/3 cup filtered water

3 tablespoons of lemon juice

3 tablespoons coconut oil


Preheat the oven to 350 degrees Fahrenheit.

Mix the coconut oil, sugar, molasses, eggs, and ginger.

In a separate bowl mix the flour, baking soda, xanthan gum, cinnamon, cloves and salt.

Add the dry ingredients to the wet ingredients and then add the hot water.  Blend until well mixed.

Grease an 9-inch round cake pan.

Pour the batter into the pan and bake for 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

For the Lemon Glaze: Mix the sugar and corn starch together in a small pot.  Add the water and stir over Medium-High heat.  Immediately thereafter, add the lemon juice and coconut oil.  Keep stirring the mixture over Medium heat until the sauce thickens.  If the sauce becomes too thick add a bit more water.  However, if you add more than a 1/4 cup more of water you may want to add a little more lemon juice & sugar.  Once your sauce has a thick consistency pour it on top of your cake.  If you wait more than a few minutes the sauce will turn into a thick pudding that’s not really malleable so it’s best to top the cake with it right away while it’s warm.  Enjoy 🙂



2 thoughts on “Ginger Cake with a Lemon Coconut Glaze

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