|December 23, 2024

Gingerbread Cake With Cashew Icing

Name: Gingerbread Cake With Cashew Icing
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Ingredients: ½ cup Bulletproof Grass-Fed Ghee (or melted butter); 1 cup maple syrup ((or your preferred sweetener to taste)); 3 eggs; 1.5 cups blanched almond flour; ¼ cup tapioca flour; ½ 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)); 1.5 cups soaked cashews (, strained); ¼ 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))

By Jordan Pie
Reviewed for Scientific Accuracy

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.

Print Recipe

Gingerbread Cake With Cashew Icing

This cozy, comforting paleo Gingerbread Cake tastes like all the best flavors of the holidays, topped with a creamy Cashew Icing.

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

Prep10

Cook40

Total Time1

CourseDesserts

DietGrain-Free, Paleo, Whole30

Servings servings

Ingredients

½ cup Bulletproof Grass-Fed Ghee or melted butter
1 cup maple syrup (or your preferred sweetener to taste)
3 eggs
1.5 cups blanched almond flour
¼ cup tapioca flour
½ 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
¼ 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)

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

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

Nutritional Information

Calories: 445
Fat: 30.4 g
Protein: 8.7 g
Fiber: 2.8 g
Sugar: 12.7 g
Carbohydrates: 35.8 g
Net Carbs: 33 g
Sodium: 190 mg

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About Jordan Pie

Jordan Pie is a New Zealand-based Holistic Nutritionist, GAPS Practitioner, health and wellness blogger (over at LifeofPie.com), and cookbook author. Pie studied nutrition and became a GAPS Practitioner after struggling with her own gut health, she now works with clients offering one-on-one nutrition consultations so they too can nurture and nourish their bodies to the state of wellness and balance that everyone deserves. Most days (well, every day), you’ll find her in her kitchen whipping up something nourishing and delicious to share with her boyfriend.