This warming, fluffy cake is filled with autumn spices and topped with a luscious layer of coconut icing. The best part? It’s completely Paleo and sugar-free!
Sadie Radinsky's Paleo Iced Gingerbread Cake
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Sadie Radinsky's
Servings
9
This delightful cake is perfect for warming you up on chilly autumn days, with its fluffy texture and rich blend of autumnal spices. The deliciousness doesn't stop there, as it's finished off with a scrumptious layer of coconut icing that takes it to the next level of indulgence. And the best part? It's completely Paleo and free of any added sugar, allowing you to indulge guilt-free!
Ingredients
Cake Ingredients
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4 large eggs, at room temperature
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6 Tablespoons Lakanto Maple-Flavored Syrup
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¼ cup melted coconut oil
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1 teaspoon vanilla extract
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1 cup blanched almond flour
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¼ cup tapioca starch/arrowroot starch
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2 Tablespoons coconut flour
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¼ cup Lakanto Golden Granulated Sweetener
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1 teaspoon baking soda
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3½ teaspoons ground ginger
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1½ teaspoons ground cinnamon
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½ teaspoon ground cloves
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¼ teaspoon sea salt
Icing Ingredients
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¼ cup + 3 Tbs coconut cream (the thick white stuff at the top of a can of full-fat coconut milk)
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2 Tablespoons coconut butter/manna
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1 Tablespoon Lakanto Classic Granulated Sweetener
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½ teaspoon vanilla extract
Directions
Directions
Preheat your oven to 350ºF and line an 8x8” square baking pan with parchment paper.
In a small bowl, whisk together the eggs, Lakanto syrup, coconut oil and vanilla extract until combined.
In a medium bowl, whisk together the dry ingredients.
Pour the wet into the dry and stir with a rubber spatula to remove any lumps in the batter.
When it’s smooth, let the batter sit for 10 minutes so the coconut flour can absorb some moisture. Pour into the prepared baking pan.
Bake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let it cool to room temperature before icing.
To make the icing, bring all the icing ingredients (except for 1 Tablespoon of the coconut cream) together in a small saucepan over medium heat.
One the mixture is melted, bring it to a simmer (a few bubbles) and let it simmer for about 4 minutes. Remove from heat and stir in the last 1 Tablespoon of coconut cream.
Let the icing cool for 5 minutes, then pour it over the cooled cake and spread evenly.
Slice into 9 squares and enjoy! Store covered at room temperature.
Recipe Video
Recipe Note
Check out more tasty sugar-free recipes!
*For more tips on how and when to use Lakanto sweeteners, check out our Baking Guide
This recipe is from Sadie atGoodies Against The Grain.
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3 comments
I’ll be trying this recipe… soon…. Maybe w/Pumpkin Flavored Frosting…. Awesome …..
I can’t eat Tapioca starch it kicks me out of ketosis. Has anyone tried this with an alternative?
Arrowroot & tapioca are high carb. Not good for Keto Diet. Any ideas for substitutes. I use Lakanto all the time!