Festive Gingerbread Cake with Brandy Cream Frosting (Sugarfree, Banting, Keto, Diabetic, Glutenfree)

Celebrate the season with a delightful Low Carb Gingerbread Cake that brings your favourite holiday flavours to life in a moist, fudgy treat. This cake, with its rich blend of almond and coconut flours, is spiced perfectly with ginger, cinnamon, and cloves, creating a festive, aromatic delight. Topped with a luscious brandy cream frosting, it's an elegant choice for any holiday gathering or special occasion.

Now you can combine your favourite holiday cookie flavour, into a cake. This is a medium sized cake. Bake it in 20cm diameter pans and not bigger, or the cake will be flat. *This cake has a moist, fudgy texture and should be stored in the fridge*

Ingredients

1 + 1/2 cups almond flour

1/3 cup coconut flour (This replaces an additional 1 cup almond flour – swop it back and use an extra 1 cup almond flour if you prefer, but using the coconut flour adds the perfect texture to this cake and saves on cost)

1/2 teaspoon baking soda (bicarbonate of soda)

1 + 1/2 teaspoon baking powder

25ml – 5 teaspoons, ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon xanthan gum ( this is essential to hold the cake together)

1/2 – 3/4 cup Xylitol or Erythritol (to taste)

1/4 cup xylitol syrup (optional, but adds to the fudgy texture) / **you can make your own syrup using either xylitol or Erythritol by combining equal parts water and sweetener in a small pot and boiling it for a few minutes. Add a few drops caramel extract and allow to cool**

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs

2/3 cups buttermilk

113g – (9 tablespoons) – (135ml butter), melted

Method

Preheat your oven to 180c

Melt the butter and add this to your mixing bowl together with the vanilla, buttermilk, eggs, xylitol/Erythritol and xylitol syrup (if using)

Beat on medium speed until combined.

Sift all the dry ingredients together.

Add the dry ingredients to the wet ingredients and beat to combine, scraping the sides as you go.

Line the base of two 20cm springform pans and grease or spray.

Divide the batter between the two pans and bake for 28-30 minutes.

Remove from the oven and allow to cool in the pan for 10 minutes before gently removing the cakes from the pans.

Place the cake onto a cooling rack until completely cold.

BRANDY CREAM FROSTING

These quantities are enough to pipe some roses on top of the cake as well.

250 ml whipping cream

250g tub of marscapone

1-3 tablespoons Xylitol or Erythritol (or to taste)

1-2 tablespoons brandy (or to taste)

1 teaspoon vanilla

Method

Place the marscapone in your mixing bowl and beat for 1 minute to remove any small lumps there might be.

Add the cream and sweetener to the marscapone and using a whisk attachment, start to whip the mixture on low/medium until the cream starts to firm up. At this stage, add the brandy to taste and continue whipping on medium/high until firm.

Using a combination of cream and marscapone lends a richness to the frosting and stabilizes the cream so that it doesn’t ‘weep’.

Use the frosting to fill in between the layer and on top.  I decorated the top of my cake with roses, using a Wilton 1M tip.