Desserts & Cakes/ Gluten Free/ Low Carb/ Paleo/ Vegetarian

Ginger Cake

A ginger cake that is light in texture and flavoured with warm spices.  If this cake was a hug, it would be a big cuddly Aunt in a soft sweater.  Low carb and gluten-free too!  The cake, not the Aunt.  Although she may be.  Send her my way if she is!

Since its the time of year that you cannot move for gingerbread recipes I thought it’s time to reach for the coconut flour and ginger to see what I could create.   Traditional gingerbread has molasses in it which I do not have in the house, nor would I use.  I try not to have anything sugary in the kitchen cupboard as it will not end well.   Well, it will end with either one of us face down in a bag of sugary donuts, sobbing with regret.  

 

 

Whisking the eggs seems to really help the texture of this ginger cake.   As I was making this it reminding me of making a cake before we stepped on the low carb and gluten-free route.  Just as you would make a Victoria Sponge cake I whisked the eggs, butter and erythritol together.   Not really sure if it was why the cake was so light but I like to think it helped.   Use softened butter though at room temperature.  Unless your room is cold, then perhaps try the butter melted.   For us, I just have to take one stick of butter out of the fridge and before I can get distracted, it’s soft and pliable.  

Low Carb Ginger Cake

The ginger cake does seem to take a while to bake and I gave it an extra 5 minutes in the oven as I kept prodding it to make sure it was cooked through.   The time may vary depending upon your oven, so check it before the end of the specified time.   I also tried my hand at whipped coconut cream to serve this with.  Was not pretty enough for a photo but a delicious addition to the cake.   

The texture and taste of this ginger cake is delicious and fully approved by the Chief Taster.  He had a couple of slices for breakfast today too!  I was feeling a bit nauseous yesterday so nibbled on this as ginger is meant to be great for sickness.  Don’t think nutritionists meant cake but it did the job. 

 

Low Carb Ginger Cake
Serves 4
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Ingredients
  1. ½ cup (56g) coconut flour
  2. ½ cup (113g) butter, softened
  3. ½ cup (107g) erythritol (or sugar substitute)
  4. 4 tablespoons coconut milk
  5. 5 eggs
  6. 1 teaspoon baking powder
  7. ½ teaspoon salt
  8. 1 tablespoon ground ginger
  9. 1 tablespoon fresh ginger, grated
  10. 1 teaspoon cinnamon
  11. ¼ teaspoon ground cloves
  12. 1 teaspoon ground nutmeg
  13. ½ teaspoon ground all spice
  14. ¼ cup of water
Instructions
  1. Preheat the oven to 200C/400F degrees.
  2. Grease a 1lb loaf tin and line the bottom with parchment paper.
  3. Whisk the eggs and butter together until combined.
  4. Add the erythritol and continue to whisk.
  5. Add the coconut flour, baking powder and spices. Whisk thoroughly.
  6. Gradually add the coconut milk and water until you have a smooth mixture.
  7. Pour into the cake tin, spread out evenly and bake for 50 to 60 minutes.
  8. Eat and enjoy!
Notes
  1. Makes 8 - 10 slices
  2. Nutritional Info per slice: 208 calories, 18g Fat, 5g Protein, 8g Total Carbs, 4g Fibre, 4g Net Carbs
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7 Comments

  • Reply
    Tiffany
    March 24, 2017 at 4:44 pm

    Love the idea of this bread! I really wish I had watched it closer because my result might have been different. I baked it at 50 minutes and it was on the dry side. I am always reluctant with coconut flour because it tends to yield that dry yet wet texture (like wet cardboard), and this headed that way at 50 minutes. That being said, I did not feel like it was sweet enough and there was an overwhelmingly strong taste of ginger. If I made this again (and I think I will), I would reduce the ground ginger to 1 tsp ginger, increase the sweetener, and reduce the cook time. Meanwhile, I don’t like waste so I made some cinnamon butter with a sugar sub to sweeten and moisten it up a bit. Thank you for the recipe!

    • Reply
      Tiffany
      March 25, 2017 at 2:48 pm

      **Update** I wanted to follow up that the next day the loaf actually tasted better. Still dry on the ends (but ovens vary so mine may just be hotter), but the center was moist and delicious. I would even go as far as to say that the overwhelming ginger flavor settled down a bit too. Still needed more sweetness in my opinion, but as I mentioned earlier, I just love the idea of this recipe! Funny how baked things can taste quite different the next day.

      • Reply
        Angela Coleby
        March 25, 2017 at 4:14 pm

        Glad it tasted better for you! I had the some with some baked donuts the other day. When I made them, they tasted okay. The next day they were much better. A magical fridge perhaps?

  • Reply
    Lorraine
    December 14, 2016 at 5:54 pm

    Hi, this recipe looks lovely, please can you tell me, is the coconut milk the type you get in a can (thick and creamy) or the carton which is more of a drink? Looking forward to making this. Thanks for your recipes x

    • Reply
      Angela Coleby
      December 15, 2016 at 8:18 pm

      I use the one in the can, but always give it a good shake first!

  • Reply
    Eliza
    December 12, 2016 at 9:57 am

    Hi Angela,
    Made this yesterday and loved it. A question: Do you have a recipe for fruit cake like for Christmas?

    • Reply
      Angela Coleby
      December 12, 2016 at 9:58 am

      Hi, so glad you enjoyed it too! Sorry, I don’t have a fruit cake recipe as I’m not keen on it myself.

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