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Cooking
Lactose-Free Sheet Pan Gingerbread Cake. Quick and Really Good!
· 4 servings
Making the base mixture
Put the butter in a small saucepan and melt it over low heat on the stove. Add the sugar and egg, then beat until you get a thicker, creamy mixture.
Adding the remaining ingredients
Add the coconut drink, along with the fine plain flour mixed with baking powder, gingerbread spice mix and cocoa. Finally, stir in the chopped nuts.
Smoothing out the batter
Mix everything into a batter. Grease a round or square baking tin with fat – I used Hera – and dust it with fine plain flour. Pour in the batter and smooth out the surface.
Baking
Bake in an oven preheated to 170 °C for 25 minutes.
Tip
If you like, drizzle with melted chocolate and sprinkle with coconut. Or top with lemon icing and decorate with whipped cream, fresh fruit, maple syrup, or chopped nuts.