The holiday season is around the corner and we all know what that means – baking! And what better way to kick off the festive season than with a delicious gingerbread cake? But wait, what about all the sugar and calories that come with it? Fear not, because we’ve got you covered with our sugar-free gingerbread cake recipe that’s both healthy and scrumptious!
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup granulated stevia
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup molasses
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the almond flour, coconut flour, granulated stevia, ginger, cinnamon, nutmeg, baking soda, and salt.
- In another mixing bowl, whisk together the eggs, applesauce, molasses, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Pour the batter into a greased 8-inch square cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before slicing and serving.
Nutritional Information:
Per serving: 178 calories, 11g fat, 14g carbs, 4g fiber, 4g sugar, 6g protein
Cooking Time:
25-30 minutes
Equipment:
- Large mixing bowl
- Whisk
- 8-inch square cake pan
- Baking sheet
Serving Suggestions:
You can serve this gingerbread cake with a dollop of whipped cream or a drizzle of sugar-free caramel sauce for added indulgence. You can also pair it with a hot cup of tea or coffee for a cozy afternoon treat.
Variations:
If you’re feeling adventurous, you can add some chopped nuts or dried fruits to the batter for extra texture and flavor. You can also try using different spices like cardamom or allspice to switch things up.
Substitutions:
If you don’t have almond flour, you can use any other nut flour or even all-purpose flour. If you don’t have molasses, you can use honey or maple syrup instead. And if you don’t have applesauce, you can use mashed banana or pumpkin puree.
Storage:
You can store this gingerbread cake in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months.
Tips:
- Make sure to let the cake cool completely before slicing it to avoid it falling apart.
- You can adjust the amount of spices to your liking. If you want a stronger ginger flavor, add more ginger.
- If you’re not a fan of stevia, you can use any other sugar substitute like erythritol or xylitol.
Notes:
This sugar-free gingerbread cake is a great alternative to traditional gingerbread cake that’s loaded with sugar and carbs. It’s perfect for anyone who’s watching their sugar intake or following a low-carb or keto diet. The cake is moist, flavorful, and has just the right amount of sweetness. Plus, it’s super easy to make and requires only a few simple ingredients.
Frequently Asked Questions:
Can I use regular flour instead of almond flour?
Yes, you can use any other flour of your choice, but keep in mind that the nutritional values and texture may vary.
Can I use honey instead of molasses?
Yes, you can use honey or maple syrup instead of molasses, but keep in mind that the flavor will be slightly different.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Final Thoughts:
This sugar-free gingerbread cake recipe is a perfect way to indulge in some festive treats without compromising your health goals. It’s a guilt-free dessert that’s not only delicious but also packed with nutrients. So go ahead and give it a try – we promise you won’t be disappointed!