This fun and festive gingerbread cake features a soft, spiced sponge with a layer of gingerbread frosting. Plus this cake is shaped like a gingerbread man – a delightful treat for the holiday season!
Enjoy this cake with a warm cup of authentic spiced masala chai or our cozy pumpkin spice tea!
There is nothing quite like the warm, festive flavors of gingerbread… and this cake brings all those cozy flavors to life!
This recipe is a healthier twist on the classic gingerbread cake! Made with almond flour and naturally sweetened with maple syrup and maple sugar, this recipe is a great option to enjoy the festive flavors of gingerbread while keeping things refined sugar-free!
Plus, this cake is shaped like a gingerbread figure, making it a fun option to celebrate the holiday season!
Whether you are looking for a cake for a holiday gathering or for a fun Christmas dessert, this gingerbread cake is a wonderful option!
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Why this Recipe Works
- Festive and fun: Perfect for holiday celebrations or as a festive birthday cake, plus the gingerbread shape adds a playful touch.
- Healthy and wholesome: You could call this a healthy gingerbread cake as it is made with whole foods – no gingerbread cake mix and no refined sugar (and no icing sugar)!
- Gluten-free: Made with almond flour and a gluten-free friendly option.
- Delicious: a perfect balance of spiced and sweet notes, with a delicious frosting.
- Air fryer option: this cake can be made in a traditional oven or air fryer!
Notes on Ingredients
- Almond flour: the base for a moist, gluten-free cake.
- Eggs: these are separated, egg whites are whipped for an extra fluffy cake.
- Baking powder: to help the cake rise.
- Unsalted butter: for richness and moisture.
- Maple sugar: Toasted to deepen its flavor.
- Maple syrup: Adds natural sweetness.
- Spices: Ground ginger, ground cinnamon, nutmeg, mixed spice, and a pinch of salt.
- Cream cheese: for the frosting
- Optional: sugar-free chocolate chips for decorating the gingerbread man cake.
See recipe card for a list of all ingredients and full quantities.
Substitutions and Variations
- Chocolate: drizzle chocolate over the cake for a chocolate gingerbread cake.
- Spices: adjust the quantity of spices as preferred.
- Decorations: decorate this cake with your favorite toppings including chocolate chips, dried fruit or candied pecans.
How to Make Gingerbread Cake
Step 1: Whisk the dry ingredients. Whisk together almond flour, baking powder, ground ginger, cinnamon, nutmeg, mixed spice and a pinch of salt in a large bowl. Tip: sift the baking powder to avoid any clumps.
Step 2: Toast the maple sugar in a saucepan over medium-low heat for 1-2 minutes until fragrant.
Step 3: Whisk the softened butter with the toasted maple sugar. Add the egg yolks, warm maple syrup, milk and vanilla and whisk again.
Step 7: Bake. Grease the gingerbread man-shaped cake mold (or loaf tin) with butter. Pour in the batter. Preheat your air fryer or oven to 160°C and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Meanwhile make the frosting by whisking butter and cream cheese in a bowl. Toast maple sugar for 1-2 minutes, add the maple syrup and milk, warming for another 2-3 minutes. Then mix into the bowl with the spices (ground cinnamon, ginger and mixed spice). Chill in the fridge to firm up while the cake bakes.
Step 9: Allow the cake to cool completely, then slice it in half horizontally. Spread a layer of frosting onto the bottom half of the cake.
Step 10: Decorate, serve and enjoy. Place the top layer of the cake over the frosting. Decorate with chocolate chips and/or melted chocolate. Serve and enjoy!
Expert tips
- Room temperature ingredients: ensure the butter is at room temperature before whisking with the maple sugar.
- Whipping egg whites: this step is key for a light and fluffy texture for the sponge.
- Chill the frosting: letting the frosting rest in the fridge helps it firm up for easier spreading.
- Decorating: to decorate, use a combination of chocolate chips and melted white chocolate and pipe as desired.
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How to Serve This Gingerbread Cake
Serve this delightful gingerbread cake with a cup of tea, hot chocolate or milk!
This cake makes for a wonderful dessert for a festive meal, alongside our vegetarian lasagna, roasted pumpkin soup and cranberry and orange juice recipe.
For more delicious sweet recipes, check out our festive mint chocolate cupcakes!
Recipe FAQs
This cake is best stored in the fridge in an airtight container for up to 3 days. Alternatively, you can store this cake in the freezer (see below).
Yes, you can freeze this gingerbread cake for up to 3 months. We recommend cutting the cake into slices and placing in a freezer-friendly airtight container. Allow to fully defrost at room temperature for at least 2-3 hours before serving.
This enhances the flavor of the cake. Typically, a classic gingerbread cake is made with molasses, with a deep warm and sweet flavor. To make this refined sugar-free, we are using maple sugar and toasting it to enhance the depth of flavor for this cake.
Suggested Dessert Recipes
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Gingerbread Cake
Ingredients
Gingerbread cake
- 150 g almond flour
- 1.5 teaspoon baking powder
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon mixed spice (ground)
- pinch salt
- 2 tablespoon maple sugar
- ⅓ cup maple syrup gently warmed
- 2 tablespoon milk gently warmed
- 1 teaspoon vanilla extract
- 100 g butter unsalted
- 4 eggs separated (egg sizes vary - see notes)
Gingerbread frosting
- 110 g butter unsalted
- 75 g cream cheese
- 2 tablespoon maple sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- ½ teaspoon cinnamon ginger
- Pinch mixed spice
Instructions
Gingerbread cake
- Preheat your air fryer to 160°C/320°F, or oven to 175°C/350°F.
- Combine almond flour, baking powder, ground ginger, cinnamon, nutmeg, mixed spice, and salt in a bowl. Sift the baking powder to prevent clumps.
- Heat maple sugar in a saucepan over medium-low heat for 1-2 minutes until toasted.
- Whisk softened butter with toasted maple sugar. Add egg yolks, whisk again, then mix in warmed maple syrup, milk and vanilla.
- In a separate bowl, whip egg whites until stiff peaks form.
- Add wet ingredients to the dry ingredients. Mix with a spatula to combine.
- Gently fold in whipped egg whites until fully incorporated.
- Grease a gingerbread man-shaped cake mold (or loaf pan).
- Pour in the batter and bake in the air fryer or oven for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
Frosting
- Whisk together softened butter and cream cheese until light and fluffy.
- Toast maple sugar in a saucepan over medium-low heat for 1-2 minutes.
- Add maple syrup and milk, warming for 2-3 minutes.
- Add to the butter and cream cheese mixture.
- Add ground cinnamon, ginger, and mixed spice. Chill in the fridge for 15 minutes to firm up.
Assembling the Cake
- Cool the cake completely, then slice it in half horizontally. Spread frosting on the bottom layer.
- Place the top layer on the frosted half. Decorate with chocolate chips and melted chocolate. Serve and enjoy!
Notes
- Eggs: egg sizes vary based on region - use medium eggs if you are in Europe and large eggs if you are in the US/Canada/Australia.
- Room temperature ingredients: ensure the butter is at room temperature before whisking with the maple sugar.
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- Decorating: to decorate, use a combination of chocolate chips and melted white chocolate and pipe as desired.
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