Golden Brown Ginger Bread Cake (97% Sugar Free) Classic Monkfruit Sweetener
      by Lakanto Australia

      Creamy layers of cream cheese, zesty ginger, and refreshing orange come together perfectly, topped with a delectable Lakanto Brown Sweetener Glaze and garnished with candied orange.

       

      SOURCE PROTEIN / FIBRE - 96% SUGAR FREE – 60% LOWER CARBS

      Prep Time: 20 minutes
      Cook Time: 30-35 minutes
      Makes: 2866g cake batter
      Serves: 14
      Difficulty Level: easy


      INGREDIENTS

        CAKE MIX
      • 2 1/2 cups all purpose flour or spelt flour
      • 2 1/2 tsps ground ginger
      • 1 1/2 tsps cinnamon
      • 1 tsp nutmeg
      • 1/2 tsp cloves
      • 1/2 tsp salt
      • 1/4 tsp baking soda
      • 1 tsp baking powder
      • 3/4 cup unsalted butter, room temperature
      • 1 cup Lakanto Brown Monkfruit Sweetener 
      • 1/2 cup Lakanto Baking Blend 
      • 2 large eggs room temp
      • 1/3 cup Lakanto Bakers Vanilla Syrup
      • 1 tbsp orange zest
      • 1 tsp vanilla
      • 1 cup water

      GLAZE

      • 1/3 cup water 
      • 1/4 tsp cinnamon
      • 1/2 cup Lakanto Brown Monkfruit Sweetener

      BUTTERCREAM

      • 500g cream cheese room temp
      • 1 cup butter room temp
      • 2 tbsp orange zest
      • 1 tbsp orange juice optional
      • 1 tsp vanilla extract
      • 200g Lakanto Icing Powder 

      TOPPINGS

      • Dehydrated blood orange 
      • Cherries
      • Gingerbread crumbs
      • Crystalized ginger 

      METHOD

      CAKE

      1. Preheat the oven to 180C. (fan-forced)
      2. Lightly grease two 3 x 7” springform pans and place parchment on the bottoms.
      3. In a large bowl add the flour, spices, salt, baking soda, and baking powder. Stir with whisk to combine. Set aside.
      4. In a mixer bowl fitted with paddle attachment, beat together the butter and Brown Sweetener and Baking Blend until fluffy, add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
      5. Add in the orange zest, vanilla and Bakers Vanilla  syrup. Mix well to combine.
      6. With mixer on low speed add the flour mixture in by spoonful's alternately with the water, starting and ending with the flour. Mix just until well combined and smooth.
      7. Pour the batter evenly into the prepared pans, smoothing the tops.
      8. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean.
      9. Cool completely.

      GLAZE:

      1. Add all ingredients into small pan and bring to a simmer only until Brown Sweetener is dissolved. Let cool 5 minutes.

      BUTTERCREAM: 

      1. Cream the cream cheese and butter together until light and fluffy.
      2. Add in the vanilla, orange juice and orange zest, mix well to combine.
      3. With mixer on low speed add in icing powder one spoonful at a time until well combined and completely mixed and creamy, about 3-5 minutes of mixing after all icing powder is added. Scrape down sides of bowl as needed.

      ASSEMBLY:

      1. Place the first cake layer on the cake board/plate.
      2. Spread a large dollop of buttercream on top and spread evenly to the edges of the cake.
      3. Place next cake layer on top and spread with buttercream on top.
      4. Decorate with the toppings and pour the glaze on just before serving. 

      RSLA0317**

      Approx. Nutritional Information Per Serve 200g - Energy 2180 kJ (522cal)  - Protein 11.3g - Total Fat 37.2g Saturated Fat 23.7g - Carbohydrate 30.1g -   Fibre 7.0g - Sugar 4.9g  Sodium 368mg

       


       

      Topics: Monkfruit Sweetener Baking Blend Diabetic Friendly Lakanto Monkfruit Icing Powder Cake Lakanto Bakers Syrup Vanilla Monkfruit Sweetener Brown Source Fibre Source Protein Baked

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