This Paleo & Keto Gingerbread Cake With Cream Cheese Frosting is ultra-soft, moist, and tender with all the warm spices of fall and ginger without being overpowering. No one will ever guess it’s gluten-free & low-carb. And even if you choose the dairy-free options, no one will be able to tell the difference!

Gluten-Free, Paleo, & Keto Gingerbread Cake

This Paleo & Keto Gingerbread Cake With Cream Cheese Frosting is sure to impress and is a fun spin on my Classic Keto Vanilla Cake. It has an ultra-soft and tender crumb with the warm spices of fall and ginger without being overpowering. 

If you’re having guests or taking dessert to a party, this cake is gorgeous, feeds a lot of people, and is sure to impress! No one will ever guess it’s gluten-free, low-carb, grain-free, & Paleo. And it can even be made dairy-free too! Here are the easy steps:

Easy Instructions

Start by whisking together all of the dry ingredients in a large bowl. This includes blanched almond flour, coconut flour, sea salt, baking soda, baking powder, cinnamon, ginger, and cloves. Set aside.

Then, cream together some room temperature butter and sweetener until well incorporated and soft and fluffy.

To get the butter room temperature, I love this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction. I prefer to use grass-fed butter, but non-dairy butter will also work.

For the sweetener, I use Swerve or Lakanto Sweetener which are both Keto friendly and have a great taste. The brown varieties are preferred. However, if you only have the white variety, simply add some molasses to the wet ingredients for a deep, caramel taste.

If you’re worried about adding molasses to a Keto recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 carbs to the entire batch!

It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6 and more!

Keto sweeteners take a little longer to incorporate into the butter. When creaming the two together it may take a little longer than usual, up to 5 minutes until it’s light, fluffy, and well incorporated. 

After that, beat in some room temperature eggs one at a time. Instead of using only whole eggs, I added in some egg whites to make the cake a little lighter and fluffier.

It may seem like a lot of eggs, but that’s the nature of coconut flour – it requires lots of eggs. The eggs provide structure, moisture, and richness. And the 3 extra egg whites make the cake extra light and airy.

Once the eggs are well incorporated, beat in some non-dairy milk, vinegar, pure vanilla, molasses (if using).

Beat the wet ingredients into the dry. The batter will be slightly thick and lumpy, but this is fine.

Pour the batter into 2 parchment-lined, greased, 8-inch cake pans. Please don’t skip the parchment paper! If you skip the parchment paper you will have trouble with the cake sticking.

Bake at 350 degrees for around 30 minutes, or until the top is nicely browned and a toothpick inserted into the middle of cake comes out clean.

Allow to cool completely and frost with Keto Cream Cheese Frosting (recipe below) or Dairy-Free & Paleo “Cream Cheese” Frosting.

If you need a little help with the frosting, check out my easy, step-by-step tutorial on how to frost a naked cake or a semi-naked cake!

It’s a gorgeous rustic and chic style that looks difficult, but the tutorial will make even the most cake decorating challenged person able to master it!

Expert Tips

• Use room temperature ingredients. If the ingredients are cold it can prevent the flours from mixing properly and can interfere with how the cake rises. 
• Line the pans with parchment paper. If you skip the parchment paper you will have trouble with the cakes sticking to the pans so don’t skip it! To line the pans with parchment paper: 1) Place the pans on a large sheet of parchment paper. 2) Trace the bottom of the pans with a pencil. 3) Cut the parchment paper using the lines you traced. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper. This will ensure easy removal and the cakes will slide right out. 
• Completely cool cake layers before frosting. If you try to assemble or frost the cake even if it’s the slightest bit warm, it will be a disaster! To ensure the cakes are completely cool after they come to room temperature I cover mine in plastic wrap and place in the fridge. It can be refrigerated up to one day before frosting. 
• Refrigerate cake after frosting. After the cake is frosted, place it in the fridge for 1 hour. This allows time for the cake and frosting to re-set, as it were. It will also ensure clean slices without crumbs. 
• To check the size of your cake pan, cake pans are measured across the top, not the bottom. Do not measure from the outside edges, as you do not want to include the thickness of the pan. If you are not using an 8-inch cake pan, adjust baking times accordingly.
• This cake has a super-moist crumb. If you prefer a slightly lighter, drier crumb, reduce the non-dairy milk up to 3 Tbsp. You may be able to reduce it more, but I haven’t tried this so do so at your own risk!
• A word of caution: not all coconut flours are the same! Some brands are much more absorbent than others. Because of this, I only recommend using Bob’s Red Mill or Arrowhead Mills. These are the 2 brands I know will work. If you need to use another brand, I can’t guarantee the results, but look for one that is soft and fluffy, not gritty.
• To get the butter room temperature, I love this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
• If you need a little help with the frosting, check out my easy, step-by-step tutorial on how to frost a naked cake or a semi-naked cake! It’s a gorgeous rustic and chic style that looks difficult, but the tutorial will make even the most cake decorating challenged person able to master it!

If you’ve tried this Paleo & Keto Gingerbread Cake or any other recipe on the blog please let me know in the comments below!

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Keto Gingerbread Cake With Cream Cheese Frosting {Paleo}

This Paleo & Keto Gingerbread Cake With Cream Cheese Frosting is ultra-soft, moist, and tender with all the warm spices of fall and ginger without being overpowering. No one will ever guess it's gluten-free & low-carb. And even if you choose the dairy-free options, no one will be able to tell the difference!

5 from 2 votes

Print Pin Rate

Course: dairy free, Dessert, gluten free, Grain Free, keto, Low Carb, paleo

Cuisine: American

Prep Time: 25 minutes

Cook Time: 30 minutes

Cooling Time: 2 hours

Total Time: 2 hours 55 minutes

Servings: 16 slices

Calories: 243kcal

Author: Cassidy Stauffer

Ingredients

• 3 Cup Blanched Almond Flour finely ground
• 2/3 Cup Coconut Flour
• 3/4 tsp. Sea Salt
• 2 tsp. Baking Powder*
• 1/2 tsp. Baking Soda
• 1 Tbsp. Ground Ginger
• 1/2 tsp. Ground Cloves
• 2 tsp. Ground Cinnamon
• 3/4 Cup Grass-Fed Butter (or non-dairy butter) softened
• 1 1/2 Cup Brown Swerve Or Lakanto Sweetener or Coconut Palm Sugar For Paleo if using a white sugar variety, add up to 1 Tbsp. molasses to the wet ingredients
• 7 Large Eggs
• 3 Large Egg Whites
• 1 1/2 Cup Non-Dairy Milk see notes below
• 1 tsp apple cider vinegar or white vinegar
• 1 Tbsp. Pure Vanilla

Keto Cream Cheese Frosting (For Paleo, See Notes Below):

• 1/2 Cup Butter room temperature (see notes below for room temperature butter)
• 8 oz. Block Cream Cheese do not use cream cheese from a tub or it will turn out runny!
• 1 Cup Powdered Swerve or powdered sugar of choice
• 1 tsp. Pure Vanilla
• 1 pinch Sea Salt optional, if frosting tastes too sweet
• Non-Dairy Milk, Heavy Cream, or Coconut Cream to thin frosting as needed

Instructions

• Preheat oven to 350 degrees and line two 8-inch baking pans with parchment paper and grease with oil.
• Set out butter to bring to room temperature. See the link below for a quick way to bring to room temperature. Then, cover the 10 eggs with warm water and set aside so they come to room temperature.
• In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, sea salt, baking soda, baking powder, ginger, cloves, and cinnamon. Break up any clumps with your fingers.
• In a large mixing bowl, beat the room temperature butter and sweetener until light and fluffy. It may seem crumbly at first but keep beating until smooth, up to 5 minutes. Scrape down the sides with a rubber spatula if needed.
• Beat in the eggs and egg whites one at a time, then the non-dairy milk, vinegar, vanilla, and molasses (if using).
• Turn mixer to low and beat in the dry ingredients until combined.
• Divide the batter between the prepared cake pans. Bake for 28 to 34 minutes, or until a toothpick inserted comes out clean and top is lightly golden. Since all ovens are different, check after 25 minutes to make sure it's not baking faster to ensure it doesn't dry out.
• Cool completely before frosting. Frost with Keto Cream Cheese Frosting (below) or Dairy-Free & Paleo Cream Cheese Frosting (link in notes).

Keto Cream Cheese Frosting:

• Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.
• Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.
• Beat in the vanilla until incorporated and a pinch of sea salt if it's too sweet. Thin with non-dairy milk and thicken with additional powdered sweetener if needed.
• Frosting is best eaten the same day, However, leftover frosting can be stored, tightly covered, in the fridge for 2 to 3 days.

Notes

• For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as tapioca, arrowroot, or potato).
• For dairy-free and Paleo, use my Paleo Cream Cheese Frosting Recipe.
• Use room temperature ingredients. If the ingredients are cold it can prevent the flours from mixing properly and can interfere with how the cake rises. 
• Line the pans with parchment paper. If you skip the parchment paper you will have trouble with the cakes sticking to the pans so don’t skip it! To line the pans with parchment paper: 1) Place the pans on a large sheet of parchment paper. 2) Trace the bottom of the pans with a pencil. 3) Cut the parchment paper using the lines you traced. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper. This will ensure easy removal and the cakes will slide right out. 
• Completely cool cake layers before frosting. If you try to assemble or frost the cake even if it’s the slightest bit warm, it will be a disaster! To ensure the cakes are completely cool after they come to room temperature I cover mine in plastic wrap and place in the fridge. It can be refrigerated up to one day before frosting. 
• Refrigerate cake after frosting. After the cake is frosted, place it in the fridge for 1 hour. This allows time for the cake and frosting to re-set, as it were. It will also ensure clean slices without crumbs. 
• To check the size of your cake pan, cake pans are measured across the top, not the bottom. Do not measure from the outside edges, as you do not want to include the thickness of the pan. If you are not using an 8-inch cake pan, adjust baking times accordingly.
• This cake has a super-moist crumb. If you prefer a slightly lighter, drier crumb, reduce the non-dairy milk up to 3 Tbsp. You may be able to reduce it more, but I haven't tried this so do so at your own risk!
• A word of caution: not all coconut flours are the same! Some brands are much more absorbent than others. Because of this, I only recommend using Bob's Red Mill or Arrowhead Mills. These are the 2 brands I know will work. If you need to use another brand, I can't guarantee the results, but look for one that is soft and fluffy, not gritty.
• To get the butter room temperature, I love this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
• If you need a little help with the frosting, check out my easy, step-by-step tutorial on how to frost a naked cake or a semi-naked cake! It's a gorgeous rustic and chic style that looks difficult, but the tutorial will make even the most cake decorating challenged person able to master it!

Serving: 1slice | Calories: 243kcal | Carbohydrates: 37g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 132mg | Sodium: 418mg | Potassium: 163mg | Fiber: 33g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg

Nutritional information is approximate and may vary.

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