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https://www.bulletproof.com/recipes/paleo-gingerbread-cake/ article-59857 Gingerbread Cake With Cashew Icing https://www.bulletproof.com/wp-content/uploads/2020/12/Blog_Header_1500x800_PaleoGingerbread-300x160.jpg 1 USD InStock Paleo Cake Grass Fed Ghee Paleo article
Home / Recipes / Paleo
|June 5, 2021

Gingerbread Cake With Cashew Icing

By Jordan Pie

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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Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.

About Jordan Pie

Jordan Pie is a nutritionist and GAPS Practitioner. Most days (well, every day), you’ll find her in her kitchen whipping up something nourishing and delicious to share with her boyfriend. Follow her online at RealLifeofPie.com.

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CakeGrass Fed GheePaleo

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