It is hard to believe there is only a week left for Christmas. This year, we are hosting our family so I am gearing up for a busy week of prep and cooking. Though I have to say, I don’t know how I will get everything done with all the holiday parties that I have to attend between now and Christmas. Don’t get me wrong, I enjoy spending time with friends, but getting myself organized enough to go is a challenge at times. Between family, life and work, I sometimes feel overwhelmed during the holidays. Now that we are coming to the tail end of it, I am ready for the new year. Today’s post is a refined sugar and gluten free gingerbread cake recipe made with coconut flour and topped off with cranberry compote. It is one of the desserts that I plan on serving next week. Similar to Thanksgiving, I usually make a few desserts for Christmas and it is usually gingerbread cookies and my best ever chocolate bundt cake, but this year I am switching things up a bit and making this cake along with the caramel nut tart that I shared last week.
How to make Gluten Free Gingerbread Cake
The recipe has two components:
My Favorite Topping For Gingerbread Cake
First, you make the cranberry compote. This easy to make compote is my favorite topping for any holiday cake. This recipe uses half of the compote in the batter and the other half as topping. To do so, you place cranberries, maple syrup, and salt in a saucepan and bring it to boil. Then you let it simmer until cranberries start bursting. It takes no longer than 10 minutes over medium to medium-high heat. Here I have to mention, it is important to let the compote cool down before incorporating into the batter. That is why, I recommend that you start with making it first so it will have time to cool off.
How To Make The Batter For Coconut Flour Gingerbread Cake
Second, you make the batter. If you look at the recipe, you might think that the ingredients list is long, but most of them are spices. Everything comes together in a food processor in less than 2-minutes. Simply put everything in the food processor and whip them up. I used two 6-inch cake pans, because I love 6-inch cakes and think that they look super cute. However, if you want you can bake it in a 9-inch cake pan as well. The timing of the baking will be slightly longer (included in the instructions below), but it will still be a beautiful looking, festive, and delicious cake that will impress everyone in your family.
My New Favorite Gadget In the Kitchen:
I baked the cakes in my new Wolf Gourmet Countertop Oven. It is a lifesaver in that I do not have to heat the big oven just to make a small cake. I have been using it since Thanksgiving and has been my go-to oven for everything from casserole dishes to cakes or even for toasting bread. It is large enough that I can bake a 9 by 13-inch casserole dish or two 6-inch cakes at one time. It is dependable, easy to clean, and with several settings, it does more than just baking a cake. Not to mention, it looks gorgeous in my kitchen. If you are in the market for one, I cannot recommend it enough.
Other Gluten Free Dessert Recipes You Might Also Like:
Healthy Oatmeal Raisin CookiesCranberry Poached PearsRicotta and Almond Polenta CakeMaple Sweetened Cranberry Almond TartMaple Sweetened Almond Flour Chocolate CakeAlmond Flour Gingerbread Cookies
This recipe has been adapted from Danielle Walker’s Against All Grain Celebrations.
