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!
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.