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. Try adding some sugar free ginger slices too!
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.
OTHER GINGER DESSERTS TO TRY
Ginger Muffins with Lime Cream
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Ginger Cake
Ingredients
- ½ cup Coconut flour
- ½ cup Butter softened
- ½ cup Erythritol low carb sweetener
- 4 tablespoons Coconut milk
- 5 Eggs
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 tablespoon Ginger, fresh grated
- 1 tablespoon Ginger, ground
- 1 teaspoon Cinnamon
- ¼ teaspoon Cloves, ground
- 1 teaspoon Nutmeg, ground
- ½ teaspoon All spice
- ¼ cup Water
Instructions
- 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 40 to 50 minutes.
- Eat and enjoy!
Alison
I used lemon juice in place of water to give it a bit more twang, and skinny syrup in place of erythritol, as I had some in the cupboard. Even more like ginger cake. Yummy, and great recipe!
Angela Coleby
I love the addition of lemon juice! Great idea!
Mary Wood
This is a very nice loaf cake and the ginger flavour gets stronger and stronfer ... thanks for another great recipe Angela.
Angela Coleby
Glad you enjoyed it!
Toni
So delicious and so simple to make. Love all the spices together! And for a coconut flour recipe - this bread/cake is so soft and juicy. Thank you for sharing 🙂
Angela Coleby
It's one of my favourites too! Glad you enjoyed it
Angel
Can I use almond flour instead?
Angela Coleby
Yes but you would need about 1 1/2 to 2 cups
Melanie
Hi thid recipe was awesome! I loved the flavor and sweet enough for our family. I baked in a 8 inch round pan and should of baked for 25-30 min... The top was a bit burned at 50.
Angela Coleby
Glad you enjoyed it!
Tiffany
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!
Tiffany
**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.
Angela Coleby
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?
Lorraine
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
Angela Coleby
I use the one in the can, but always give it a good shake first!
Eliza
Hi Angela,
Made this yesterday and loved it. A question: Do you have a recipe for fruit cake like for Christmas?
Angela Coleby
Hi, so glad you enjoyed it too! Sorry, I don't have a fruit cake recipe as I'm not keen on it myself.