Gingerbread Cake
A low carb treat to enjoy for the holiday season or any time of year. Cake is moist and springy, and the frosting carries a brightening kick of orange to compliment.
Makes
Serving size
Ingredients
INGREDIENTS FOR CAKE
¼ cup sorghum flour
⅔ cup almond flour
1 teaspoon baking powder
2 tablespoons unsalted butter
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon kosher salt
⅛ teaspoon ground cloves
2 teaspoons molasses
2 tablespoons heavy cream
¼ cup cream cheese (or mascarpone), room temperature
¼ cup water
4 large eggs
½ cup (85 grams) Swerve® brown sweetener
2 tablespoons Splenda® brown sugar blend (or more Swerve® brown)
½ teaspoon baking soda
INGREDIENTS FOR FROSTING
2 tablespoons heavy cream
¼ cup cream cheese (or mascarpone), room temperature
2 tablespoons Swerve® powdered sweetener or regular powdered sugar*
½ teaspoon fresh orange zest
Special equipment
8 x 8-inch (or 9 x 9-inch) baking pan
Sifter
Electric mixer
Instructions
INSTRUCTIONS FOR CAKE
- Preheat the oven to 325°F.
- Line an 8×8 or 9×9 pan with parchment paper.
- In a large bowl, sift together the sorghum flour, almond flour, and baking powder.
- In another bowl, melt the butter and stir in the ginger, cinnamon, allspice, salt, cloves, and molasses.
- Using an electric mixer or whisk, combine the heavy cream, cream cheese, water, eggs, and both brown sweeteners into the butter mixture. Batter will be lumpy.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- When oven reaches 325°F whisk the baking soda into the batter.
- Pour into the pan and bake, middle rack, for 30 to 40 minutes or until the top looks slightly moist but a toothpick comes out clean from the center.
- Allow to cool for 20 to 30 minutes before frosting and cutting.
INSTRUCTIONS FOR FROSTING AND ASSEMBLY
- Whisk together the heavy cream, cream cheese, powdered sweetener, and orange zest.
- Frost cake when it is cooled.
- Cut into 9 pieces and serve.
Cooking Tip
Sweeteners can cause cooling aftereffects. To reduce or avoid this in the frosting, use half Swerve® powdered and half real powdered sugar, or use real powdered sugar. Using half = 17 carbs, using real only = 18 carbs
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