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
- Preheat the oven to 180C.
- Place parchment paper on the bottom of two springform pans measuring 3 x 7″.
- Add the spices, salt, and baking soda to a large bowl. Mix with a whisk. Set aside.
- 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.
- Add the vanilla, orange zest, and Baker’s Vanilla Syrup. Mix everything.
- 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.
- Pour the batter into the pans and smooth the tops.
- Bake for 30 to 35 minutes, or until the skewer that is inserted in the middle comes out clean.
- Cool down completely.
Glaze
- Add all ingredients to a small saucepan and bring it to a simmer.
- Brown Sweetener should be dissolved. Let cool for 5 minutes.
Cream Cheese Buttercream
- Cream together the butter and cream cheese until fluffy.
- Mix the orange juice, vanilla, and orange zest well.
- Add icing powder to the mixer at low speed, one tablespoon at a time. Mix until completely combined and creamy.
- 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
- Place the first layer of cake on the cake plate/board.
- Spread buttercream evenly around the edge of the cake.
- Spread buttercream over the top of the next layer.
- Pour the glaze over the top just before serving. Enjoy!