Coconut Sweetened Gingerbread

A deeply spiced, tender gingerbread sweetened with coconut sugar for a rich and cozy twist on the holiday classic.

Ingredients

• 2½ cups all-purpose flour

• ½ tablespoon powdered ginger

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon salt

• 2 teaspoons baking soda

• 1 cup molasses

• 1 cup coconut sugar (or a combo of coconut and brown sugar)

• 1 cup neutral oil (like grapeseed or vegetable)

• 1 tablespoon fresh ginger, grated

• 2 eggs, at room temperature

Instructions

1. Prep the Pan and Oven
   Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with butter and flour, or butter the pan and line the bottom with parchment paper.

2. Mix the Dry Ingredients
   In a medium bowl, sift together the flour, powdered ginger, cinnamon, cloves, salt, and baking soda. Whisk to combine and set aside.

3. Combine the Wet Ingredients
   In a large bowl, mix the molasses, sugar, and oil. Add ½ cup boiling water and stir to combine. Stir in the grated fresh ginger.

4. Combine Wet and Dry
   Gradually fold the dry ingredients into the wet, stirring gently to avoid overmixing. In a small bowl, beat the eggs with a fork, then stir them into the batter until fully incorporated.

5. Bake and Cool
   Pour the batter into the prepared pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before carefully removing from the pan.

6. Finish and Serve
   Dust with powdered sugar and serve warm or at room temperature.