Gingerbread Easter Lamb Cake (Gluten-Free)

gluten-free Easter

The Easter lamb cake simply belongs on the festive table. If you are looking for something a little different this year than the classic sponge or marble version, try this gingerbread lamb cake in a chocolate coating. Thanks to the coffee, cocoa, and gingerbread spice, it has a rich flavor, while the zucchini adds pleasant moistness.

Ingredients

180 g Nomix gluten-free flour
20 g fine rice flour
4 whole eggs
70 g warm water (half of it can be replaced with strong black coffee)
130 g oil
170–180 g brown sugar (part of it can be replaced with 1–2 tbsp molasses)
1 packet baking powder (about 10 g)
1 tsp cocoa powder
A pinch of salt
2–3 tsp gingerbread spice mix
1–2 tbsp candied orange peel
Optional: 60 g finely grated zucchini

For finishing:
sliced almonds, chocolate glaze

For this recipe you need the following products:

Beat the eggs with the sugar and oil until light and fluffy. If you like, add 1–2 tbsp of blended candied orange peel and mix for a little longer.
Mix the Nomix flour with the baking powder, sifted cocoa powder, and spices. Prepare a cup of strong coffee and top it up with water. Add the flour mixture to the egg mixture alternately with the liquid. For extra moistness, you can also add finely grated zucchini.
Pour the finished batter into a greased and floured lamb-shaped cake mold. Batter made with 200 g of Nomix is suitable for a medium-sized mold.
Preheat the oven to 150 °C and bake for about 20 minutes. Then increase the temperature to 170 °C and continue baking for about 30 more minutes. Keep an eye on it, as the baking time may vary depending on the size of the lamb mold and the type of oven.
Let the baked lamb cake cool slightly, then turn it out of the mold. For the finishing touch, prepare a glaze from good-quality chocolate and a little butter. Once glazed, the lamb cake can also be sprinkled with sliced almonds.

Tip: Instead of coffee, you can give the batter a completely different flavor by adding 1 tbsp of a slightly tangy fruit preserve or jam.