Gluten Free Gingerbread Cake Recipe
User Reviews
5
Gluten Free Gingerbread Cake Recipe
Description
The Gluten Free Gingerbread Cake Recipe features a batter made from unsweetened almond butter, coconut sugar, coconut flour, cocoa powder, and a mix of spices including ground ginger, cinnamon, and cardamom. Lemon zest and fresh lemon juice add a subtle brightness to the warm spice profile. Eggs provide structure, while maple syrup contributes sweetness and moisture. The cranberry compote accompanying the cake is prepared by cooking fresh cranberries with maple syrup until they pop and soften, resulting in a tart and sweet topping. The cake is baked in either two 6-inch pans or a 9-inch pan until a toothpick inserted comes out clean.
The texture is tender with moistness provided by the nut butters and balanced spice. The compote's tartness complements the rich cake. The whipped cream adds a smooth maple flavor and lightness when serving. This dessert suits those avoiding gluten while enjoying traditional gingerbread flavors enhanced by almond and coconut ingredients.
For convenience, the cake can be baked up to three days ahead and stored refrigerated, wrapped tightly. The compote can be made a day in advance and refrigerated as well. Bringing the cake to room temperature before serving improves texture and flavor. Baking times vary slightly if a 9-inch pan is used.
Ingredients
For the Cranberry Compote:
- 8 ounces cranberries fresh
- 1 cup maple syrup
- Pinch salt
For the Gingerbread Cake Batter:
- ½ stick 2 oz. unsalted butter
- ½ cup coconut sugar
- ¼ cup maple syrup
- 4 egg
- ¾ cup almond butter unsweetened
- ¼ cup coconut flour
- 2 tablespoons cocoa powder unsweetened
- 1 tablespoon ground ginger
- lemon zest
- 2 ½ teaspoons lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- 1 ½ cups Whipped Cream maple flavored
Instructions
- Preheat the oven to 350 Degrees. Lightly grease two 6-inch cake pans or one 9-inch cake pan. Line them with parchment paper and set aside.
- To make the cranberry compote: Place cranberries, maple syrup and salt in a small saucepan. Cook over medium-high heat for 8-10 minutes. The cranberries will start to pop. Mash them lightly and set aside to cool.
- To make the gingerbread cake batter: Place the butter, coconut sugar, maple syrup in a small saucepan. Cook, stirring occasionally, in medium heat until butter completely melts (but not burns), 10 minutes or so. Set aside to cool.
- Place eggs, almond butter, coconut flour, cocoa powder, ground ginger, lemon zest, lemon juice, vanilla extract, baking soda, ground cinnamon, ground cardamom, and salt in the bowl of a food processor. Blend for 30 seconds on high speed, or until fully combined. Add the melted coconut sugar-butter mixture and blend for another 30 seconds or until the batter is smooth. You might want to stop a few times to scrape the sides of the bowl to make sure everything is fully combined.
- Set aside half of the cranberry mixture to use as garnish later on.
- If you are using two 6-inch cake pans, divide the batter amongst the pans. Drop bits of the remaining cranberry compote all around the pans and them swirl around with a knife until mostly incorporated.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out almost clean. If using one 9-inch cake pan, please read the notes below.
- Let the cakes cool in their respective pans for 30 minutes on a wire rack. Then using a knife, gently loosen the cakes from the sides of the pans. Turn the pans over to get the cakes out and let them cool completely.
- To Assemble: Layer the cakes with whipped cream. Top them off with the reserved cranberry compote.
- Slice and serve.
Notes
- If using a 9-inch pan, the baking time is approximately 30–35 minutes.
- The cake can be baked up to three days in advance; wrap tightly and refrigerate.
- Let the cake come to room temperature before serving for best texture.
- Cranberry compote can be made one day ahead and refrigerated until use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 113mg | 38% |
| Sodium | 293mg | 12% |
| Potassium | 370mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 44g | 88% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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