Gluten Free Gingerbread Cake with Vanilla and Gingerbread Layers
Ingredients
Vanilla Layer
- 3 eggs
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1 tsp vanilla
- 1 1/2 tbsp softened ghee or softened butter
Gingerbread Layer
- 3 eggs
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp baking powder
- 1 tsp vanilla
- 1 1/2 tbsp softened ghee or softened butter
Toppings
- @simplemills vanilla frosting (approximately 1 1/2 containers)
Preparation
Vanilla Layer
In a bowl, whisk the eggs.
Add almond flour, coconut flour, coconut sugar, baking powder, vanilla, and softened ghee/butter.
Mix everything together well with a mixer.
Grease a 6-inch cake pan and pour in the batter.
Bake in the oven for 35-38 minutes at 350°F.
Gingerbread Layer
Repeat the same steps as the vanilla layer, but also add ginger, cinnamon, nutmeg, cloves, and mix well.
Grease another 6-inch cake pan and pour in the gingerbread batter.
Bake in the oven for 35-38 minutes at 350°F.
Assembly
Let both cake layers cool completely in their baking pans.
Use a knife to loosen the edges and remove the cakes from the pans.
Place one of the cake layers on a serving plate and spread a layer of vanilla frosting on top.
Carefully stack the second cake layer on top of the iced one to create a two-layer cake.
Add more frosting around the sides and on top of the cake using a knife or pastry knife.
Decorate with sprinkles and candles as desired.