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