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gingerbread cake with a sweet gingerbread flavor frosting in the shape of a gingerbread man.
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Gingerbread Cake

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! 
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert, Healthy desserts
Cuisine: American, British
Diet: Vegetarian
Servings: 10 servings
Calories: 317kcal
Author: Sonia

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

  1. 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.
  2. Room temperature ingredients: ensure the butter is at room temperature before whisking with the maple sugar.
    Chill the frosting: letting the frosting rest in the fridge helps it firm up for easier spreading.
  4. Decorating: to decorate, use a combination of chocolate chips and melted white chocolate and pipe as desired. 

Nutrition

Calories: 317kcal | Carbohydrates: 11g | Protein: 6g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 277mg | Potassium: 70mg | Fiber: 2g | Vitamin A: 726IU | Vitamin C: 0.04mg | Calcium: 104mg | Folate: 10µg | Iron: 1mg | Zinc: 1mg