Gingerbread with Whipped Cream (Grain-Free)

Gingerbread with Whipped Cream (Grain-Free)

We are off to be with family for the holidays, but I wanted to share one last recipe before Christmas. A moist, sweet gingerbread cake filled with the flavors of cinnamon, ginger, molasses, and topped with billows of freshly whipped cream. Positively delightful. Merry Christmas!

 

Gingerbread with Whipped Cream

Serving Size: Serves 8

Gingerbread with Whipped Cream

I prefer to make my own baking powder to ensure it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make it in large batches and store it in a glass jar.

Inspired by Bon Appetit.

Ingredients

    For the cake batter:

  • 1 1/4 cup almond meal or flour

  • 1/4 cup arrowroot flour

  • 3 tablespoons coconut flour
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon Celtic sea salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon grain-free baking powder (see above)

  • 1/2 cup butter, cut into small cubes

  • 1/2 cup coconut sugar (or sucanat)

  • 1/2 cup molasses (I used a dark molasses)

  • 1 large egg, lightly beaten

  • 2 teaspoons fresh minced ginger
  • For the whipped cream:

  • 1 cup heavy cream

  • 1 tablespoon maple syrup

  • Zest of 1 lemon (make sure the lemon is organic)

Instructions

Preheat oven to 350ºF and adjust rack to middle position. Line an 8x8 pan with parchment paper using two long pieces of parchment. Whisk almond flour, arrowroot, coconut flour, gelatin, cinnamon, salt, baking soda and baking powder in a large mixing bowl. Place cubed butter in a medium bowl. Bring 1/2 cup water to boil and pour water over butter, whisking until melted. Whisk in coconut sugar, molasses, egg, and ginger. Add wet ingredients to dry ingredients and whisk until smooth. Pour batter into pan and spread evenly using an off-set spatula. Bake for 25 minutes, or until a tester inserted into the center of cake comes out clean. Cool completely. Holding onto parchment, lift cake out of the pan and set on a serving dish.

Pour cream in the bowl of a standing mixer. Whisk on medium-high and slowly add maple syrup. Whisk until soft peaks form. Spread whipped cream over cake and sprinkle with lemon zest.

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15 Comments

  1. Brooke @ Food Woolf

    Merry Christmas to you, Pete, and the girls! Honestly, could Christmas be any better when you have a bite of warm gingerbread and fresh whipped cream? I think not. Thanks for the recipe!

  2. Stephanie

    Wow. This was awesome. I substituted maple syrup for the sugar which was fabulous and a bit more gooey. 1/4 syrup would have been plenty sweet. Thank you for another fabulous grain free treat!

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