The holidays are here, and you definitely don’t want to miss out on this super-moist gingerbread cake this season! It’s also keto, paleo and sugar-free.
Gingerbread, possibly the best holiday treat?
I’m definitely obsessed with anything sweet and spicy. Chai lattes are my favorite drink and gingerbread is one of my favorite holiday treats. If you put cinnamon in pretty much anything, I’ll be there to consume it.
Here are just a few spicy holiday treats I’ve made in the last few years:
If you are as obsessed with gingerbread as I am, then you will definitely love this cake! It has everything a traditional gingerbread cake has, except for the guilt and negative side effects of loads of sugar and gluten!
You don’t have to sacrifice your health for the holidays!
If you’re more than ready for this cake, then let’s jump into how to make it, shall we?
First, start by preheating the oven and greasing a 9 inch x 9 inch dish (a 9 inch diameter round dish would also work).
For the dry ingredients, you’ll need almond flour, a granulated sweetener of choice, baking soda, cinnamon, ginger and apple pie seasoning. Mix them all together in a bowl and set aside.
For the wet ingredients, you’ll need molasses, unsalted butter (room temperature), eggs and a dairy-free milk of your choice. Mix them all together in a bowl until well-combined.
Add the wet ingredients to the dry ingredients and mix until combined. Pour into the greased container. Bake until the edges begin to turn brown. Remove from oven and allow to cool to room temperature.
If desired, you could also top it with a vanilla buttercream frosting, which includes unsalted butter, powdered sweetener (you can make your own by blending up a granulated sweetener), and vanilla extract. Simply mix together and top the fully-cooled cake.
Is the molasses necessary?
I definitely recommend adding at least a small amount of molasses to this recipe, otherwise it loses the hallmark gingerbread look and taste. If you put just two tablespoons in the recipe, the carb count is almost negligible!
The recipe does call for four tablespoons, so if you can spare a few extra carbs (3 net carbs!), then I do recommend keeping the full amount in. It really adds so much to the taste.
You may also enjoy:
Super-Moist Gingerbread Cake (Keto, Paleo)
- 2 cups blanched almond flour (225 g) I like The Natures Eats brand
- 3/4 cup granulated sweetener (190 g) I like Pyure stevia blend
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 tablespoons powdered ginger
- 2 tablespoons apple pie seasoning (mixture of cinnamon, nutmeg and allspice)
- 4 tablespoons molasses can be cut in half to reduce carb count
- 2 large eggs
- 1/4 cup unsalted butter or coconut oil, room temperature (55 g)
- 1/4 cup unsweetened dairy-free milk of your choice
For Optional Vanilla Frosting
- 1/2 cup unsalted butter, room temperature (110 g)
- 1/3 cup powdered sweetener (85 g)
- 1 teaspoon vanilla extract
- Preheat oven to 350F (175 C).
- Mix almond flour, sweetener, baking soda, cinnamon, ginger and apple pie seasoning together in a bowl. Set aside, and mix molasses, eggs, unsalted butter/coconut oil and milk together in a second bowl. Add wet ingredients into the dry ingredients.
- Grease a 9 inch x 9 inch dish (either round or square would work), and pour in batter. Place into oven and cook until a toothpick comes out clean, approximately 45-50 minutes.
- For optional vanilla frosting: using a hand mixer, blend room temperature butter, powdered sweetener (you can make this by blending granulated sweetener) and vanilla extract together. Spread on top of cake after it cools fully.
- Store cake covered in the fridge for up to a week.