This is a sponsored post by Wolf Gourmet, but as always all opinions are my own.
It is hard to believe there is only a week left for Christmas. This year, we are hosting our family so I am gearing up for a busy week of prep and cooking. Though I have to say, I don’t know how I will get everything done with all the holiday parties that I have to attend between now and Christmas.
Don’t get me wrong, I enjoy spending time with friends, but getting myself organized enough to go is a challenge at times. Between family, life and work, I sometimes feel overwhelmed during the holidays. Now that we are coming to the tail end of it, I am ready for the new year.
Today’s post is a refined sugar and gluten free gingerbread cake recipe made with coconut flour and topped off with cranberry compote. It is one of the desserts that I plan on serving next week. Similar to Thanksgiving, I usually make a few desserts for Christmas and it is usually gingerbread cookies and my best ever chocolate bundt cake, but this year I am switching things up a bit and making this cake along with the caramel nut tart that I shared last week.
How to make Gluten Free Gingerbread Cake
The recipe has two components:
My Favorite Topping For Gingerbread Cake
First, you make the cranberry compote. This easy to make compote is my favorite topping for any holiday cake. This recipe uses half of the compote in the batter and the other half as topping.
To do so, you place cranberries, maple syrup, and salt in a saucepan and bring it to boil. Then you let it simmer until cranberries start bursting. It takes no longer than 10 minutes over medium to medium-high heat.
Here I have to mention, it is important to let the compote cool down before incorporating into the batter. That is why, I recommend that you start with making it first so it will have time to cool off.
How To Make The Batter For Coconut Flour Gingerbread Cake
Second, you make the batter.
If you look at the recipe, you might think that the ingredients list is long, but most of them are spices. Everything comes together in a food processor in less than 2-minutes. Simply put everything in the food processor and whip them up.
I used two 6-inch cake pans, because I love 6-inch cakes and think that they look super cute. However, if you want you can bake it in a 9-inch cake pan as well. The timing of the baking will be slightly longer (included in the instructions below), but it will still be a beautiful looking, festive, and delicious cake that will impress everyone in your family.
A FEW HELPFUL TIPS & FAQs ANSWERED FOR THE BEST GINGERBREAD CAKE RECIPE
- Is it true that this recipe uses only 1/4 cup coconut flour and no other flour? Yes. Looking at the recipe below, you might think that only a quarter cup of coconut flour and 2 tablespoon cocoa powder might not be enough to make a double layer 6-inch cranberry gingerbread cake, but it does. I had my doubts too, but it works. Between the eggs, almond butter, and spices, you have enough ingredients to create a beautiful cake.
- Can I make this Gluten-Free Gingerbread Cake in advance? Yes. You can bake the cakes 3 days in advance, let them come to room temperature, wrap them tightly with stretch film and keep in the fridge. Be sure to take them out of the fridge a few hours before you are ready to serve so that they can come to room temperature.
- Can I make the cranberry compote in advance? Yes, you can. I usually make it a day in advance and keep it in the fridge in an airtight container.
- I don’t own 6-inch cake pans. Can I bake this in a 9-inch cake pan? Yes, you can. The baking time will be slightly longer as the gingerbread cake batter that is baked in a 9-inch cake pan will take 30-35 minutes to fully bake.
My New Favorite Gadget In the Kitchen:
I baked the cakes in my new Wolf Gourmet Countertop Oven. It is a lifesaver in that I do not have to heat the big oven just to make a small cake. I have been using it since Thanksgiving and has been my go-to oven for everything from casserole dishes to cakes or even for toasting bread. It is large enough that I can bake a 9 by 13-inch casserole dish or two 6-inch cakes at one time. It is dependable, easy to clean, and with several settings, it does more than just baking a cake. Not to mention, it looks gorgeous in my kitchen. If you are in the market for one, I cannot recommend it enough.
Other Gluten Free Dessert Recipes You Might Also Like:
- Healthy Oatmeal Raisin Cookies
- Cranberry Poached Pears
- Ricotta and Almond Polenta Cake
- Maple Sweetened Cranberry Almond Tart
- Maple Sweetened Almond Flour Chocolate Cake
- Almond Flour Gingerbread Cookies
Gluten Free Gingerbread Cake Recipe
Ingredients
For the Cranberry Compote:
- 8 ounces fresh cranberries
- 1 cup maple syrup
- Pinch of salt
For the Gingerbread Cake Batter:
- ½ stick 2 oz. unsalted butter
- ½ cup (2.6 oz.) coconut sugar
- ¼ cup maple syrup
- 4 eggs
- ¾ cup unsweetened almond butter
- ¼ cup (1 oz.) coconut flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon ground ginger
- Zest of a lemon
- 2 ½ teaspoons lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- 1 ½ cups maple whipped cream
Instructions
- Preheat the oven to 350 Degrees. Lightly grease two 6-inch cake pans or one 9-inch cake pan. Line them with parchment paper and set aside.
- To make the cranberry compote: Place cranberries, maple syrup and salt in a small saucepan. Cook over medium-high heat for 8-10 minutes. The cranberries will start to pop. Mash them lightly and set aside to cool.
- To make the gingerbread cake batter: Place the butter, coconut sugar, maple syrup in a small saucepan. Cook, stirring occasionally, in medium heat until butter completely melts (but not burns), 10 minutes or so. Set aside to cool.
- Place eggs, almond butter, coconut flour, cocoa powder, ground ginger, lemon zest, lemon juice, vanilla extract, baking soda, ground cinnamon, ground cardamom, and salt in the bowl of a food processor. Blend for 30 seconds on high speed, or until fully combined. Add the melted coconut sugar-butter mixture and blend for another 30 seconds or until the batter is smooth. You might want to stop a few times to scrape the sides of the bowl to make sure everything is fully combined.
- Set aside half of the cranberry mixture to use as garnish later on.
- If you are using two 6-inch cake pans, divide the batter amongst the pans. Drop bits of the remaining cranberry compote all around the pans and them swirl around with a knife until mostly incorporated.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out almost clean. If using one 9-inch cake pan, please read the notes below.
- Let the cakes cool in their respective pans for 30 minutes on a wire rack. Then using a knife, gently loosen the cakes from the sides of the pans. Turn the pans over to get the cakes out and let them cool completely.
- To Assemble: Layer the cakes with whipped cream. Top them off with the reserved cranberry compote.
- Slice and serve.
Notes
- If using 9-inch cake pan, the baking time would be 30-35 minutes.
- To make it ahead:
The Cake: You can bake the cakes 3 days in advance, let them come to room temperature, wrap them tightly with stretch film and keep in the fridge. Be sure to take them out of the fridge a few hours before you are ready to serve so that they can come to room temperature. - The compote: You can make the compote a day in advance and keep it in the fridge until you are ready to use.
Nutrition
This recipe has been adapted from Danielle Walker’s Against All Grain Celebrations.
Brigid
Fab cake
Aysegul Sanford
Thanks Brigid. Happy to hear that you liked it.
judy
Regarding substituting almond butter, what do you think of tahini instead? since you said you did some research I thought I’d ask first before using up so mnay ingredients and so much time if you think it won’t work. Looks gorgeous and sounds delicious! Thanks!
Aysegul Sanford
Hey Judy,
Himmmm. Though it is hard to say without actually trying I think it would work. As long as the consistency is similar it should deliver a similar result. However, I am not sure if it would taste similar. I am a tahini lover so I am sure I would like it but again it would be a different flavor profile.
I’d love to know how it turns out so it would be great if you would share it if you end up making it with tahini.
Cheers,
Ice
Dwight Sanford
It has been a difficult year, but foolproofliving.com recipes make the holidays a little more enjoyable
Aysegul Sanford
Only if you knew how much I love you…
Ingrid
This looks amazing!! Is it possible to substitute the eggs?
Aysegul Sanford
Hi Ingrid,
So glad to hear that you liked it.
It is hard to say without trying, but I have been baking with almond and coconut flours for some time now and eggs are an important part of them having a body.
I hope this helps.
Ingrid
I will ty it with an egg substitute and let you know how it goes!! ?
Aysegul Sanford
Sounds good. Thanks Ingrid.
Carol
My Mom (gluten free) loved this cake, thank you!
Aysegul Sanford
So happy to hear that Carol. Thanks.
Barbara Schieving
A cake I can feel good about eating.
Aysegul Sanford
That is exactly why I love it 🙂
Darly Spacy
Looks perfect! I will try this for my Christmas dinner and I’m sure they will like it. Thanks
Aysegul Sanford
Great. So happy to hear that Darly. Thanks for coming by.
Liz
What a gorgeous cake! Perfect for the season!!
Aysegul Sanford
Exactly.. Everyone loves this during the holidays. 🙂
Jennifer Farley
I love all of your photos! This cake is so gorgeous, I have to make it this weekend!
Aysegul Sanford
Aww that is such a nice compliment. Thanks Jennifer.
Karisa
This recipe looks delicious. I was wanting to make something gluten and dairy free for my class cooking lesson in a couple of weeks that was also holiday-esque. Is there anything I could substitute for the almond butter that is nut free? We are a nut free school and have children with severe allergies. I was thinking maybe sunflower butter but the taste is so very different than the almond and I don’t want to ruin the flavor.
Aysegul Sanford
Hi Karisa,
I understand about the nut butter situation. It is a hard one though. I did a little bit of a search and it seems like the sunflower butter is your only option. Though I think it is worth a try.
Thanks for stopping by. I hope this works for you.
Christiann Koepke
This looks amazing!!! And wow so perfectly festive 😉 -CK
Aysegul Sanford
Thank you Christiann. It was fun to shoot and then to eat later on. Though I am sure you know how it its. ?
Hope you are enjoying these magical holiday season. Cheers!
Traci | Vanilla And Bean
Ahhhh the holidays… I hear you, and totally get it. Exactly why I shifted how I do the holidays years ago and now I look forward to them like never before! Your cake is so festive and pretty Aysegul! The cranberry compote is scrumptious… love that little bit of cocoa powder in the mix.. to add just a hint of chocolate. Wishing you and your’s a beautiful and calm holiday season. xo
Aysegul Sanford
Awwww thank you so much my friend. You are so SO kind.
Yes, a few tablespoons of cocoa powder makes this cake truly scrumptious.
Wishing you and Rob happy holidays as well. Cheers!