Last year, I published a video on Keto Gingerbread Cake using almond flour but I felt that the ginger flavor was not strong enough. So this is an improved version using coconut flour (with almond flour option).
As the star of this cake is ginger, my goal is to bring out the ginger flavor. I found that adding ground ginger is not sufficient hence, I added freshly grated ginger which are soaked in hot water to release its flavor. As ginger is very fibrous and absorbent, it’s quite tricky to get the right ratio of the ingredients but I finally did it.
Ginger is my favorite spice as I literally drink it with water on a daily basis. I used mostly ground ginger and sometimes freshly grated ginger. Just mix it with hot water and add 1 to 2 drops of stevia and it is so good. Ginger is high in anti-inflammatory and antioxidant compounds, fights off nausea, helps with muscle pain and osteoarthritis, prevent heart disease, helps with indigestion and many more.
As Christmas is forthcoming, I dressed up the cake to look festive. With the amount of ginger in this cake, you can literally taste the ginger and the heat but it’s not too overpowering. I intentionally reduced the amount of spices to make the ginger stand out more so I hope this will be your favorite holiday cake.
The recipe can be viewed and printed at this link;
NUTRITION INFO (FOR BASIC CAKE ONLY)
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 1.9 g
Dietary Fiber = 0.5 g
Net Carb = 1.4 g
Calories = 169
Total Fat = 16.4 g
Protein = 2.8 g
ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 5.6 g
Dietary Fiber = 2.2 g
Net Carb = 3.4 g
Calories = 282
Total Fat = 25.7 g
Protein = 6.9 g
Coconut flour = 60 g / 1/2 cup (https://amzn.to/3jpBHvr) (OR Almond flour = 240 g / 2 cups (https://amzn.to/3BnHpnw )
Baking Powder = 8 g / 2 tsp
Lakanto Brown = 50 g / 1/4 cup) (You can also use any other keto friendly sweetener.)
Salt = 1/4 to 1/2 tsp
Ground Cinnamon = 1/2 tsp
Ground Cloves = 1/4 tsp
Ground Nutmeg = 1/4 tsp
Freshly Grated Ginger = 30 g / 3 tbsp
Hot Water = 60 ml / 1/4 cup
Whipping Cream = 180 ml / 3/4 cup (Note: You can also use coconut cream, yogurt or sour cream.)
Eggs = 3 large whole eggs (170 g)
Coconut oil = 60 ml / 1/4 cup (Note: You can also use melted butter or olive oil)
FOR NON-DAIRY OPTION
1. You can replace the whipping cream with the same amount of coconut cream.
2. You can also replace the whipping cream with 150 ml / 0.6 cup of Pea or Almond Milk but the coconut or olive oil needs to be increased from 60 ml to 100 ml.
1. Preheat the oven to 340 F or 170 C.
2. Firstly, soak the freshly grated ginger with the hot water for about 10 to 15 minutes. This helps to release its flavor.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients including the ginger mixture into the dry ingredients and whisk until well combined. The batter is thick because ginger is very fibrous and absorbent. Do not add more liquid as the cake will be too wet.
5. Pour the batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom (https://amzn.to/3HyqMth SV5t1). You can also use a spring form pan or any suitable pan. This cake is quite small so you can easily increase the recipe.
6. Bake at the middle rack for 40 to 50 mins or until a wooden skewer comes out clean.
7. Cool completely on a wire rack.
8. Decorate with fresh strawberries and blueberries then dust with powdered sweetener (optional).
If you wish to make the ginger glaze, just soak some freshly grated ginger with hot water. Drain the ginger juice and reserve the grated ginger. Mix powdered sweetener with a bit of the ginger juice and gradually add more juice until you get the right consistency. If the glaze is too runny, just add more powdered sweetener. I only made a bit of the ginger glaze for 1 slice of cake as shown in the video. I used 1 tbsp of freshly grated ginger and soak with 3 tbsp of hot water for 15 mins. Then I mix gradually with powdered sweetener until I get the right consistency. I also added some of the grated ginger into the glaze to elevate the flavor. Then I spread the glaze on the top of the cake. Any leftover ginger juice, you can enjoy it as a drink by adding hot water and a bit of sweetener. It is so good – my favorite ! Remember that if you are making ginger glaze for the cake, please reduce the amount of sweetener for the cake.
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