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Gingerbread Cake

A deliciously fluffy, gluten free gingebread cake with whipped cinnamon frosting
Prep Time 25 minutes
Cook Time 35 minutes

Ingredients

Gingerbread Sponge Cake

  • 1 cup NKD living Erythritol Gold
  • 1/2 cup vegan butter
  • 3 whole medium sized eggs
  • 1 3/4 cups oat flour
  • 1/2 cup NKD Living Almond Flour
  • tsp baking powder
  • Pinch salt
  • tsp ground sweet cinnamon
  • tsp mixed spice

Cinnamon Butter Frosting

  • 3 tbsp vegan butter
  • 2 cups NKD living powdered erythritol
  • 1/2 tsp ground sweet cinnamon

Instructions

  • Preheat the oven to 180c and line a 20cm loose bottom cake tin with baking parchment.
  • In a large mixing bowl, cream together the vegan butter, sugar and sugar alternative until light and fluffy. Beat in the eggs one at a time.
  • Fold through your dry ingredients to create a smooth batter, then pour this into your cake tin.
  • Place the cake into the oven to bake for 35-45 minutes, or until completely cooked through and a skewer comes out clean. Allow to cool completely.
  • For your cinnamon butter icing, beat the vegan butter whislt gradually adding in the icing sugar until light and fluffy. Whisk through the cinnamon, adjusting to taste. If you desire a thicker frosting or feel it's too runny, you can add more icing sugar.
  • Once your cake has cooled, spread theĀ¼ frosting evenly, adding extra on top to create a whipped, snowy effect. Garnish with your gingebread decorations and toppings of choice.
Course: Dessert
Cuisine: Baking
Keyword: christmas cake, gingebread cake