Christmas Gingerbread Cake Recipe

Introducing our showstopping Christmas cake made with our Keto Cake Mix and Gingerbread granola. It's keto, gluten-free and vegan, so no one has to miss out!
Ingredients
For the layer cake, make in two batches:
- 1 box Keto Hana Cake Mix
- 4 eggs
- 180g butter (or coconut
- oil for plant based)
- 250ml almond milk (or
- milk of your choice)
- 40g keto soft brown
- sugar alternative
- 4 tsp ground ginger
- 4 tsp ground cinnamon
- 1 1⁄2 tsp ground cloves
- 3⁄4 tsp ground nutmeg
- 1⁄4 tsp fine salt
- 4 large eggs
- 180ml plant based butter, melted
- 150ml almond milk
- 250g plant based butter
- 310g keto icing sugar alternative (e.g. Pure Via)
- 3 tsp vanilla extract
- 1 tsp vanilla bean paste
How to Make our Christmas Gingerbread Cake Recipe
-
Preheat oven to 180C.
-
Mix the Keto Hana Cake Mix, keto soft brown sugar, and gingerbread spice in a bowl.
-
Mix the eggs and melted butter with an electric whisk for 3 minutes while slowly adding the almond milk.
-
Pour into two greased round springform cake tins and bake for 25-30 minutes.
-
Let the cake cool down before taking it out of the tin. Repeat steps 1-5 to make two more cakes.
-
In a bowl, whisk the butter with an electric whisk until it's pale and nearly doubled in size. Pour the remaining vanilla frosting ingredients and whisk for 5-10 minutes until light and fluffy.
-
Spread the frosting between each layer and all over the outside of the cake.
-
Dollop the remaining buttercream over the top of the cake and use a narrow spatula to create wave-type motions over the top of the cake.
- Decorate with keto gingerbread biscuits and sprinkle Keto Hana Gingerbread granola around the outside of the cake.
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