WHERE TO BUY GINGERBREAD CAKE RECIPES

Name: Gingerbread Cake With Cashew Icing
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
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); 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

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PALEO GINGERBREAD CAKE WITH CASHEW ICING WITH CASHEW ICING ...

Paleo Gingerbread Cake With Cashew Icing With Cashew Icing ... image

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

Total Time 1 hours

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 16

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)
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

Steps:

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.

Nutrition Facts : ServingSize per serving, Calories 445, ProteinContent 8.7g, CarbohydrateContent 35.8g, FiberContent 2.8g, SugarContent 12.7g, FatContent 30.4g, SaturatedFatContent 12.1g, CholesterolContent 91mg, SodiumContent 190mgmg

GINGERBREAD CAKE | MCCORMICK

INSTRUCTIONS. 1 Preheat oven to 350°F. Mix flour, baking powder, ginger, cinnamon and baking soda in medium bowl. Set aside. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well blended and smooth.
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