Ingredients:
1/4 cup Culto cocoa powder
2 cups gluten-free all-purpose flour
1/2 cup coconut sugar
1/2 cup butter
1 cup of vegetable milk
2 eggs
2 tbsp melted coconut oil
1 tsp baking soda
1 teaspoon baking powder
1 tsp ground ginger
2 teaspoons of cinnamon
1/4 tsp ground cloves
1 teaspoon vanilla extract
For the glaze:
8 oz dairy-free cream cheese
2/3 cup monk fruit glass
1 teaspoon vanilla extract
2-3 tbsp of vegetable milk
Preparation:
- In a bowl, combine all the dry ingredients and sift to obtain a smooth texture.
- In another bowl, mix the wet ingredients and then add the dry ingredients to create the gingerbread dough.
- Pour the mixture into a bread pan and bake at 350°F for 50 to 55 minutes.
- For the frosting, mix the ingredients in a bowl and beat until you have a creamy base.
- Once it's ready, remove the bread and let it cool. Then decorate with the icing.
- Garnish with fresh rosemary and glazed cranberries. And that's it!