This delicious sugar free Gingerbread Cake is simple to make and packed with festive flavors ad holiday spices! This beautiful gingerbread cake is sugar free, low carb and gluten free too.
I love all of the holiday flavors this time of year, peppermint, eggnog, pumpkin, cranberry and of course my beloved gingerbread! If you also love the wonderful warm, spicy gingerbread flavor then you will adore this cake.
Just because it's the holidays and we are celebrating more doesn't mean you have to deprive yourself of delicious treats and desserts. This gingerbread cake is light, healthy and simple to make.
If you are looking for some other festive, healthy desserts, you ill love this Cranberry Cake with Orange Glaze, Almond Flour Thumbprint Cookies, Mint Chocolate Mini Cheesecakes and this Cheesecake with Ginger Snap Crust.
All of these would be even more delightful with some Mulled Wine, Skinny Peppermint Eggnog or some Spiked Apple Cider! Or if you are looking for a non-alcoholic drink, try this Apple Chai Latte, Chamomile Latte or some Low Carb Bulletproof Hot Chocolate.
Why You Should Make This Gingerbread Cake
Besides the fact that this gingerbread cake is sugar free and gluten free and super healthy, it's also so simple to make. I promise, all of you non-bakers can easily prepare this. It's a piece of cake (pun intended!)
I always bring an appetizer or dessert to holidays and gatherings, especially something that I can eat and enjoy too. This gingerbread is the perfect choice because it also has a beautiful presentation. You can top this cake with cranberries or raspberries to make it festive.
The frosting is optional (I guess) but not for me. The thicker the frosting the better. The more frosting the better.
- Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
- Coconut flour - Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
- Eggs - I use cage free, organic eggs but you can use whatever you have in the house. Use eggs that are room temperature instead of ones straight out of the refrigerator for a better texture.
- Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
- Vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- My favorite warm spices- Cinnamon, ginger, nutmeg and cloves!
- Heavy cream - I use the Organic Whipping Cream from Trader Joe's that is located near the milk.
How To Make This Gingerbread Cake
In a bowl add and mix all the dry ingredients.
Then, in another bowl add the eggs and vanilla extract and beat with an electric mixer for a few minutes until smooth.
Combine the wet and dry ingredients and mix again with the electric mixer until completely smooth.
Bake the cake for 30-35 minutes or until a toothpick comes out clean.
Remove the cake from the oven and let it cool in the pan completely.
For the icing, beat the cream, erythritol, cinnamon and vanilla extract until you get a creamy consistency.
Spread the icing evenly on the cake and serve. Isn't she beautiful?
Recipe FAQ's and Expert Tips
Why not use the whole egg? Egg yolks contain protein and lots of nutrients as well as adding moisture to cakes. Definitely use the whole egg.
Absolutely! I always freeze half of this gingerbread cake to help prevent me from overeating. I wrap in plastic wrap and place in an airtight container or plastic bag and freeze for up to 3 months.
Yes, this cake will stay fresh and taste best if it's stored in the refrigerator. I like to wrap it in plastic wrap and place in an airtight container and refrigerate for up to one week.
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- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 4 eggs
- ½ cup Monk fruit
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ cup heavy cream
- ¼ cup powdered Monk fruit
- pinch cinnamon
- 1 teaspoon vanilla extract
- Preheat the oven to 350° F and grease an 8 inch round pan.
- In a medium mixing bowl add and mix all the dry ingredients.
- In a separate bowl, add the eggs and vanilla extract and beat with an electric mixer for a few minutes until smooth.
- Combine the wet and dry ingredients and mix again with the electric mixer until completely smooth.
- Bake the cake for 30-35 minutes or until a toothpick comes out clean when placed in the center of the cake.
- Remove the cake from the oven and let it cool in the pan completely. Run a knife around the edge of the pan to loosen the sides, then turn the cake over onto a serving plate.
- While the cake is cooling, make the the icing. Beat the cream, emonk fruit, cinnamon and vanilla extract until you get a creamy consistency.
- Spread the icing evenly on the cake and serve. Top with raspberries, cranberries or any other garnish you'd like.