Warm, perfectly moist, Gingerbread Cake topped with Keto-friendly confectioner’s sugar or a Keto-friendly glaze makes for the perfect dessert at your next holiday gathering! Or anytime!
“Gingerbread cake? Don’t you mean “Gingerbread Cookies?”, you ask! Well, my Gingerbread cut-out Cookies are a fun and easy treat so I decided why not make a Gingerbread Cake? Since “Gingerbread” came first, it only makes sense that a cake recipe is the next best direction to go with this Christmas classic! With a glaze made with clean ingredients and warm spices like ginger and nutmeg, this cake is as decadent in taste as it is in sight.
Here’s the thing, when this cake is baking in the oven, the smell is heavenly! So it can make it a little difficult to hold off on eating it. But that’s okay – I think this can also be a special breakfast, or snack, and of course… dessert! Don’t be afraid to eat it whenever you feel like it because this recipe won’t shoot your blood sugar through the roof like traditional recipes might!
In fact, there are plenty of benefits to the ingredients I use like magnesium in the cacao, fiber from coconut flour and psyllium husk, healthy fats from coconut oil, and protein from the eggs (or more healthy fats and fiber if you choose to make this vegan with flax eggs!).
To keep this recipe low carb, Keto, and Paleo I use:
- Almond Flour
- Coconut Flour
- Tapioca Flour
- Psyllium Husk Powder
These mixed together lend to the perfect cake consistency! (Not sure where to buy these items? Check out Thrive Market!) I happen to really like a ratio of 2 cups of hazelnut flour to 1 cup almond flour so feel free to give that a try too!
The flavors come from a traditional mix of spices such as cinnamon, ginger, nutmeg, and allspice. And I like to add a little decadence by using raw cacao powder. If you’re wondering, cacao is different from cocoa so make sure you buy the right item. Although cocoa wouldn’t ruin the recipe, cacao is a much more unrefined version that I prefer to use to keep my baking clean! Plus, like I mentioned, cacao provides minerals like magnesium and iron and also includes plenty of antioxidants!
I also made sure to stick with Keto-friendly sweeteners that give this cake sweetness without it causing your insulin to rise!
MAKE IT VEGAN!
What I love about this recipe is that I was able to make it both vegan and non-vegan! So whether you avoid eggs by choice or for health reasons, you can still enjoy Gingerbread Cake this holiday season!
AND DON’T FORGET A TOPPING!
While the taste of the Gingerbread Cake is fantastic on it’s own, I just could not resist putting a glaze on top! It is so easy to make homemade, keto-friendly glaze so be sure to take a look at the notes section for those directions. If you don’t feel like making the glaze, a sprinkling of Swerve brand confectioner’s sugar will do the trick!
So go ahead – if you don’t have your holiday desserts (or snacks, or breakfasts…) decided on, this is going to do the trick! Traditional flavors that accommodate all sorts of diets without weighing anyone down… it’s a no brainer!
(grain free, sugar free, dairy free, Paleo, Keto, vegan optional)
- 3 cups almond flour (I like to use 1 cup hazelnut flour and 2 cups almond flour)
- 1/3 cup cassava flour
- 1/2 cup coconut flour
- 2 tbsp. tapioca flour
- 1/4 cup psyllium husk powder
- 1 tbsp. cinnamon
- 2 tsp. ground ginger
- 1 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 2 tbsp. Cacao powder
- 3/4 cup Keto friendly sweetener erythritol, monk fruit, or sweetener of choice
- 2 tsp. baking soda
- 1 tsp. salt
- 4 eggs *or 4 flax eggs, see notes
- 3/4 cup coconut oil ghee or grass fed butter
- 1/4 cup sugar free maple syrup can use molasses too
- 3/4 cup almond milk or coconut milk
- 2 tsp. apple cider vinegar
Grease a round bundt cake pan or a 9x13 glass baking dish.
Preheat your oven to 350 degrees F.
Combine all of the flours, spices, Cacao powder, sweetener, baking soda, and salt together in a large mixing bowl.
Whisk together the eggs in a small mixing bowl or soak the ground flax seed if using (see notes for instructions)
Melt the coconut oil in a small sauce pan over low heat, then pour it into a small mixing bowl.
Add the maple syrup, almond or coconut milk, eggs or ground flax seed (soaked), and ACV and whisk until well combined.
Pour the wet ingredients into the drys and mix until well combined. Then scoop your batter into the prepared cake pan.
Place the pan into the oven and bake for 35-40 minutes. Let cool for 10-15 minutes before removing the cake from the bundt pan. If you used a 9x13 inch baking dish reduce the baking time by 5-8 minutes.
Let your gingerbread cake cool completely before adding glaze or dusting with powdered sugar. Directions for these options are found in the notes below.
You can make a simple glaze by melting 1/2 cup coconut butter and mixing in 1/3 cup coconut oil, 1 tsp. vanilla, and 1/4 cup Swerve confectioners sweetener. Easier yet, just dust the top of your Gingerbread cake with confectioners sweetener.
To make the 4 flax eggs soak 1/4 cup ground flax seed with 3/4 cups warm water for 10-15 minutes.