It’s time for my showstopper festive bake this year. This Gingerbread house cake is the ultimate addition to your Christmas dessert table! However, after London being moved into tier 4, I’m gutted that I won’t be making one of these to share with my family this year! Before we get into this post and recipe, I just wanted to say that I hope everyone is doing okay during this difficult time and I’m sending lots of love your way!
I was torn between a gingerbread house or layer cake for one of my last bakes of the season. So, naturally, I was feeling indecisive so opted to combine them both! This gingerbread house cake is sweet, moist, spiced and also looks super cute! You can get as creative as you like with the gingerbread decorations and build a little village, add some gingerbread men or whatever else your heart desires!
I’ve partnered with the incredible NKD living to bring you these delicious festive treats! NKD living produce an amazing array of sugar free alternative products, which can easily be swapped into your classic baking recipes. I’ve been loving using the Erythritol Gold (amazing brown sugar alternative) and powdered erythritol in my cakes and frostings.
Why you should make this Gingerbread House Cake
- Gluten & dairy free: this recipe is completely gluten and dairy free, so will be suitable for those with these dietary requirements.
- Easy to make: The cake itself is a super simple, one bowl recipe that requires very minimal preparation. Making the gingerbread dough is also pretty straight forward and the decoration time is totally up to you!
- Festive & decadent: This cake is super festive and incredibly indulgent. It’s the perfect treat for a special occasion and will make a beautiful addition to your Christmas table!
- Reduced sugar: I’ve partnered with NKD Living to bring you this recipe, which includes their incredible sugar replacement products. Here I’ve used both their brown sugar and icing sugar alternatives.
What will you need to make this gingerbread house cake?
- Vegan butter: both the cake and gingerbread cookies call for vegan butter to keep this recipe dairy free.
- Oat flour: I’ve used oat flour as my GF flour of choice. It creates a light and fluffy texture when baked and can easily be made by blitzing oats in a blender.
- NKD living sugar alternatives: I’ve used both the brown sugar and icing sugar alternatives in these recipes. They’re easy to swap in for your regular sugars in baking and don’t affect the texture or quantities needed.
- Spices: You’ll need to make sure your cinnamon, ginger and mixed spice supplies are fully stocked for this recipe!
Making the perfect gingerbread cookies
- To make the perfect gingerbread, you need to blend your oat flour thoroughly before adding to the mix, to insure you’re left with a really smooth dough.
- I also recommend allowing the dough to chill for at least 30 minutes before rolling out to help prevent the dough from crumbling.
Gluten Free Gingerbread Cookies
Ingredients
- 1 cup NKD living Erythritol Gold
- 3/4 cup vegan butter
- 1/2 cup NKD Living Almond Flour
- 3 1/2 cup oat flour
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- Pinch ground nutmeg
- Pinch ground cloves
- Pinch salt
- 1 whole egg
Instructions
- Preheat your oven to 170c and line a large baking sheet with parchment.
- In a large mixing bowl, cream together the vegan butter sugar and sugar alternative. Add in the egg and beat thoroughly into the mixture.
- Fold through the dry ingredients, then use your hands to bring all of the mixture together. If the mixture is still too wet, add a little extra flour. Mould the dough into a ball and place into a clean mixing bowl to rest in the fridge for at least 30 minutes.
- Roll out your dough onto a floured surface and cut out your cookie shapes. Carefully place these onto yout baking sheet and bake for 13-15 minutes, until golden brown. Allow to cool completely before decoarting.
Gingerbread Cake
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 the¼ frosting evenly, adding extra on top to create a whipped, snowy effect. Garnish with your gingebread decorations and toppings of choice.
