Chocolate Ginger Spice Cake

Gluten-free, Grain-free, Dairy-free, Soy-free, Egg-free, Tomato-free,

Sugar-free, GAPS-Friendly, SCD-Friendly, Paleo

I was craving Ginger and Chocolate, so I decided to make a cake. I was super happy to find some eggs at the Health Food Store that I can eat that don't upset my tummy! They are pastured eggs by Vital Eggs. The insides are more orange (how eggs used to look years ago without all the grain-feed, antibiotics, pasteurization, bleaching, and who knows what else they do....). If you can't do eggs at all, then follow the substitutions below. I hope this hits the spot the same way it did for me!

Ingredients
1-1/2 C Almond Flour (you can also use 1 C protein powder with 1/2 C coconut flour instead of using nut flours)
1/4 C Cocao Powder (Omit if following the SCD. The cake still tastes amazing without cocoa).
3 tsp Cinnamon
2 tsp Ginger (I like a lot of ginger, so if you prefer it more light, then use 1 to 1-1/2 tsp)
1/2 tsp Cloves
1/2 tsp Nutmeg
1/4 tsp Cardamom (optional)
1 tsp Baking Soda
1/4 tsp Salt
1 tsp Apple Cider Vinegar (Preferably ACV that still has the Mother in the bottom.)
1/2 C Apple Sauce (optional)
1/4 C Raw Unfilterd Honey or Maple Syrup (If you don't do sugar, then start by adding 7-10 drops of liquid stevia and add one drop at a time to taste, or 1/4 tsp of powdered stevia at a time until desired taste. It will sweeten a little with baking, so go light on the stevia. You can also use 1/4 C Lankanto instead of honey or stevia if you prefer. Lankanto Monk Fruit doesn't have the aftertaste that stevia does. My stomach doesn't do well with Monk Fruit, however most do just fine).
3 Eggs (Pastured preferred. If you can't do eggs, then substitute 1/4 C Arrowroot powder, or 1/4 C ground chia plus 1/4 C Ground flax seed soaked in 1/2 C water for 5min. If using the chia/flax blend, you may want to add in 1/4C protein powder to help the consistency so it doesn't fall apart too easily. I like the SunWarrior Pea or Fermented Rice Protein blend).

Directions
Preheat oven to 325 degrees F.
Combine all the dry ingredients and mix together well. Set aside. Combine all the wet ingredients into a mixing bowl and mix well. Then add the dry ingredients to the bowl and mix well. Pour batter into an 8x8 greased pan. (If you're not using eggs, then line the pan with parchment paper so the cake won't stick to the pan). Bake at 325 degrees F for 25-30 min (or until a toothpick comes out clean).

Enjoy with a glass of coconut or nut milk, dollop of refrigerated coconut milk cream, or homemade ice-cream. It's also great all on it's own!