|December 11, 2020

Gingerbread Cake With Cashew Icing

Gingerbread Cake With Cashew Icing

This is a cozy, comforting, paleo Gingerbread Cake recipe that’s perfect during the holiday season with a hot cup of tea. It’s quick and easy to make—simply blend all the ingredients and bake. When it’s ready, you’ll have a moist, fluffy and grain-free cake that tastes like all your favorite seasonal spices. We topped ours with an easy cashew vanilla icing, but it would also be delicious plain or served warmed with a scoop of Vanilla Bulletproof Ice Cream

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Gingerbread Cake With Cashew Icing

https://www.bulletproof.com/recipes/paleo-gingerbread-cake/

Start to Finish: 1 hour

Ingredients:

  • 1/2 cup Bulletproof Grass-Fed Ghee or melted butter
  • 1/3 cup maple syrup (or your preferred sweetener to taste)
  • 3 eggs
  • 1.5 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1/2 tsp. baking soda
  • 1 tsp. apple cider vinegar
  • 1 Tbsp. ginger powder (add ½-1 tbsp more if you like a stronger ginger flavor)
  • 1 tsp. cinnamon powder
  • 1 tsp. vanilla extract (substitute with half as much vanilla powder)

Cashew Icing

  • 1.5 cups soaked cashews, strained
  • 1/4 cup coconut cream
  • 1 Tbsp. Bulletproof Brain Octane C8 MCT Oil
  • 1 tsp. vanilla extract (substitute with half as much vanilla powder)
  • 2 Tbsp. powdered sweetener of choice (or more to taste)
  • 1  squeeze of lemon juice

You’ll only use half a batch of icing for this recipe. Store the other half in the fridge, or make a batch of Carrot Cake Collagen Muffins!

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line a springform cake tin with baking paper.
  2. Add all ingredients into a blender and blend until smooth.
  3. Pour into the prepared cake tin.
  4. Place into the oven and bake for 38-40 minutes, or until the cake is cooked through.
  5. Remove from the oven and allow to cool before icing.
  6. Optional: Garnish with grated orange or lemon zest, some freeze-dried, crushed raspberries, toasted nuts or seeds or a little grating of chocolate.
  7. Slice and enjoy.

Makes: 8 servings

Nutritional Information (per serving):

  • Calories: 445
  • Protein: 8.7g
  • Carbs: 35.8g
  • Fiber: 2.8g
  • Sugar: 12.7g
  • Fat: 30.4g
  • Saturated Fat: 12.1g
  • Cholesterol: 91mg
  • Salt: 190mgmg

Paleo Gingerbread Cake Pinterest card

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