golden-brown-gingerbread-cake-low-sugar

This Gingerbread Cake is a stunning combination of the warming flavors of ginger, cream cheese layers, and an orange tinge. You’ll be amazed to learn that it is 95% sugar-free!

Ingredients:

Cake

Glaze

Cream Cheese Buttercream

Assemblage and toppings

Method:

Cake

  1. Preheat the oven to 180C.
  2. Place parchment paper on the bottom of two springform pans measuring 3 x 7″.
  3. Add the spices, salt, and baking soda to a large bowl. Mix with a whisk. Set aside.
  4. Beat the butter, brown sweetener, and baking blend in an electric mixer fitted with a paddle until fluffy. Add the eggs, one at a time, and beat well. Scrape the bottom and side of the bowl between each addition.
  5. Add the vanilla, orange zest, and Baker’s Vanilla Syrup. Mix everything.
  6. Mixer on low speed, and add the flour mixture by spoonfuls in alternation with water. Start and end with flour. Mix until smooth and well combined.
  7. Pour the batter into the pans and smooth the tops.
  8. Bake for 30 to 35 minutes, or until the skewer that is inserted in the middle comes out clean.
  9. Cool down completely.

Glaze

  1. Add all ingredients to a small saucepan and bring it to a simmer.
  2. Brown Sweetener should be dissolved. Let cool for 5 minutes.

Cream Cheese Buttercream

  1. Cream together the butter and cream cheese until fluffy.
  2. Mix the orange juice, vanilla, and orange zest well.
  3. Add icing powder to the mixer at low speed, one tablespoon at a time. Mix until completely combined and creamy.
  4. Continue mixing for about 3 to 5 minutes after adding all the icing powder. As needed, scrape the sides of the bowl.

Assemblage and toppings

  1. Place the first layer of cake on the cake plate/board.
  2. Spread buttercream evenly around the edge of the cake.
  3. Spread buttercream over the top of the next layer.
  4. Pour the glaze over the top just before serving. Enjoy!

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