Festive Paleo Protein Gingerbread Cake
Makes 8-10 squares
This recipe is the definition of ‘you would never know it is gluten-free’! It’s also grain-free, low in sugar, and high in protein, yet it tastes like a warm hug - but why do I really love it?
…because your festive treats shouldn’t have to come with a side of bloating! This gut-friendly, anti-inflammatory paleo gingerbread cake is all the holiday cheer— and none of the tummy trouble (the whole family will love it too!).
One of the main issues with desserts or sweet treats is not just the sugar content, but also the blood sugar spike it causes; disrupting our hormones (particularly insulin + cortisol), increasing the stress and the inflammation it places on our bodies.
In this recipe, not only is there a minimal amount of sugar, but the added benefit of protein, satiating fats (from the almond flour, ghee and eggs) + cinnamon all help to support optimal blood sugar regulation (cake for breakfast anyone?). The added ginger also has the benefit of its anti-inflammatory properties, while also adding that cozy flavour everyone loves.
I’ve used my favourite bone broth protein powder from Mitchells, which is a high-quality protein powder that not only tastes amazing but is also incredible for your body, hormones and gut.
Special thanks to…
Sheree - a gut & hormone nutritionist, who has kindly helped me detail how incredible & nutrient-dense this recipe is - be sure to check her website out for all the holistic health information this holiday season to make sure you are feeling your best x
Ingredients
1 1/2 Cup almond flour (150g)
1/3 Cup Mitchell’s bone broth (40g) Mitchells Vanilla bone broth protein powder (use LARA15 for a discount)
1 tsp baking powder
1/4 tsp baking soda
1.5 tsp ground ginger
1 tsp cinnamon
2 tbsp ghee/coconut oil/butter melted & cooled
1 tbsp molasses (can sub 1 tbsp maple if preferred but molasses gives the authentic gingerbread cake flavour)
1 tbsp maple syrup
2 medium eggs at room temperature
Method
Preheat the oven to 180 C.
In a large bowl, add the dry ingredients and mix well to ensure no lumps remain.
In a separate bowl, whisk together the four wet ingredients together to create a smooth mixture. Pour the wet mixture into the dry mixture and stir together until a nice and smooth cake batter forms.
Leave the mixture for a minute to allow the almond flour to hydrate. Prepare your loaf tin by lining it with parchment paper.
Gently pour and spread the cake batter evenly into the prepared loaf tin.
Bake for 20 minutes - a knife should come out clean. Let completely cool before frosting with whatever you wish. I whipped up some labneh and organic icing sugar together to create a delicious cream cheese-style frosting. Add sprinkles to the top if you wish! Cut into 8-10 squares and enjoy.
Best eaten fresh, or stored airtight in the refrigerator for up to five days (they won’t last that long though!).
NOM
