What better way to kick off the month of December than with a delicious refined sugar free Christmas recipe – these Sugar Free Gingerbread Cakes are gluten and dairy free, extremely moist, contain the perfect mix of spices and a creamy cashew icing that speaks for itself!
- 125g grass fed butter
- 1/3 cup rice malt syrup
- 1/3 cup unsweetened coconut milk
- 1 teaspoon organic vanilla essence
- 2 eggs, free range
- 2 cups almond flour
- 1/2 cup tapioca flour
- 2 teaspoons gluten free baking powder
- 1 1/2 tablespoons ground ginger
- 1 1/2 tablespoons mixed spice
- 1/2 teaspoon salt
- 3/4 cup cashews, soaked in hot water 1 hour prior
- 200ml coconut cream
- 1 lemon, zested and juiced
- 2 tablespoons rice malt syrup, optional
- Desiccated coconut, for topping
- Preheat oven to 180°C and grease a baking tin or mini loaf tin.
- In a small saucepan over medium heat, melt butter and combine with rice malt syrup, coconut milk and vanilla essence, make sure you don’t boil the mixture and set aside to cool.
- In a large mixing bowl whisk eggs and add butter mixture, stir to combine and add flour, baking powder, spices and salt. Stir well.
- Pour into your cake tin/s and bake for 20-30 minutes or until it passes the skewer test.
- To make icing, add all ingredients to a high-speed blender and blend until well combined and slightly thick. Store in the fridge until use. If you can wait until tomorrow to ice your cake, please do. Your icing will thicken up nicely overnight.
- Remove cake/s from the oven and allow to cool before turning from the pan. Do this as soon as it is cool to avoid the cake sticking to the pan. Cool completely on a wire rack or in the fridge if you are short on time.
- Ice cake/s and chill in the fridge until serving. Left over icing can be served with the cake and should last five days in the fridge.
Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.