Gingerbread Cake With Cashew Icing

Print Recipe

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