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5 from 5 votes

Gingerbread Cake

This delicious sugar free Gingerbread Cake is simple to make and packed with festive flavors and holiday spices!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: brunch, Dessert, Snack, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 12 servings
Calories: 142kcal
Author: Lauren Kelly


  • 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
  • Frosting:
  • 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.


Get creative with the frosting! Add a teaspoon of peppermint, maple or even orange extracts instead of vanilla extract.
To store in the refrigerator, place cooled gingerbread cake in an airtight container in the refrigerator for up to 7 days.
To store in the freezer, place cooled gingerbread cake in an airtight container in the freezer for up to 3 months. 


Sodium: 63mg | Calcium: 66mg | Vitamin C: 1mg | Vitamin A: 226IU | Sugar: 1g | Fiber: 2g | Potassium: 30mg | Cholesterol: 68mg | Calories: 142kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 3g | Fat: 12g | Protein: 5g | Carbohydrates: 4g | Iron: 1mg