It goes without saying that the days leading up to Christmas are exciting and festive. Shopping for gifts, wrapping presents, holiday parties with family and friends…. it makes sense why they call it “the most wonderful time of the year,” because it truly is. However, this might be unusual, but I find that the days following the 25th are wonderful too. Some people feel that tinge of Christmas-is-over blues, but I actually relish in the calm after the storm. To me, the days preceding Christmas mean family time without the hustle and bustle, evenings catching up with old friends, and feeling grateful for holiday gifts and celebrations…and…delicious food. In my family, the home cooking doesn’t stop when Christmas is over.
The day after Christmas, my mother always bakes a spice cake that makes the entire house smell wonderful. And while hers is simple (a.k.a. boxed cake mix), I enlisted our favorite baker Lauren Lowstan to make a from-scratch version for all you aspiring Marthas out there. It’s a great recipe to make for friends, and I highly recommend making one to enjoy all to yourself. Without further ado, here is a recipe for Christmas spice cakes…
Christmas Spice Cakes
You will need:
- two 3.5 x 5.5 inch loaf pans (makes two mini loaves)
- 2 ¼ cups gluten-free flour (I use bobs red mill)
- 1 ½ tsp. xanthan gum
- 1 ¼ tsp. sea salt
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground allspice
- 2 Tbsp. ground ginger
- 1 tsp. baking powder
- ¾ cup coconut oil (or canola oil)
- 1 ½ cups brown sugar
- 1 Tbsp. vanilla extract
- 1 cup coconut milk
- ½ tsp. grated fresh ginger
- Whisk all dry ingredients together in a large bowl and set aside. In a separate bowl, whisk all wet ingredients together, plus ginger. Add the wet ingredients to the dry and stir just until combined.
- Grease and line loaf pans with parchment paper and divide the batter between both pans.
- Bake at 350 degrees for about 20-25 minutes, until light golden on top and toothpick comes out almost clean. (You will see a few dry crumbs stuck to toothpick).
- Let cool in Pans for 10 minutes, then remove and let cool completely on a wire rack. Note: If you remove the cake from pans while they’re hot, the cake may fall apart. Allow to rest until cool.
- Enjoy warm with a bit of butter.
Lauren poured the leftover batter into a muffin tin to make spiced ginger muffins. Rest assured, both taste equally as delicious. I hope you all give it a try!
Do you have a traditional recipe you like to make after Christmas?
What about a Christmas morning recipe?
Tell us a bit about your traditions below…we’d love to know!