Warm and spicy gingerbread is just so festive! Now you can enjoy this moist cake anytime of year. We've paired it with a mild orange cream cheese frosting that compliments the earthy spices so well. It's sure to be a family favorite.
Gingerbread Cake
1/2c butter
1c brown sugar substitute (we use Swerve)
1/2c almond milk (coconut milk works too)
3 eggs, room temperature, beaten
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1T dark molasses* (we use Grandma's)
2c fine almond flour
1/3c coconut flour (we use Republic of Coconut)
1 tsp baking powder
1/2 tsp baking soda
1T ground ginger
1 T ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
1. Preheat oven to 325°. In a saucepan on medium, melt butter and brown sugar sub. Cook for 5 minutes, stirring occasionally. This step helps reduce the cooling effect of erythritol and dissolves the sugar to prevent grittiness. Remove from heat and add milk, vanilla and molasses.
2. Temper the eggs: add a few tablespoons of the butter/sugar mix to your eggs while whisking vigorously, this will prevent them from scrambling. Add tempered eggs to the butter sugar mixture and continue to whisk until thoroughly combined.
3. In a separate large mixing bowl, combine all of the dry ingredients and stir.
4. Pour liquid mixture into dry ingredients, stir until thoroughly combined.
5. Pour batter into a greased baking dish: loaf pan, bundt pan or rounds. Cook for 30-40, depending on baking dish. It's easy to over bake, so check it with a toothpick at 30 minutes.
6. Let the cake rest for at least one hour to cool before removing from pan and frosting or dusting with powdered sweetener. Serves 16.
Orange Cream Cheese Frosting
Make sure all ingredients are room temperature, beat together until creamy. Spread evenly over cooled cake and serve. Enjoy!
BONUS FROSTING RECIPE
Molasses Cream Cheese Frosting
Make sure all ingredients are room temperature, beat together until creamy. Spread evenly over cooled cake and serve. Enjoy!
*Note: using one tablespoon of molasses adds 16 carbs to the entire recipe which makes 16 servings, that's only 1 carb per serving. You may omit the molasses but you're basically making a nice spice cake not gingerbread.
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