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Christmas Spice Cake

This 1 Bowl GF Christmas Spice Cake is light yet full of festive flavours.
Course: Dessert
Cuisine: Christmas
Keyword: Gluten Free
Servings: 12

Ingredients

Christmas Spice Cake

  • 6 Eggs
  • 1/2 Cups non flavoured Oil I use Olive Oil
  • 1 Cup Coconut Cream
  • 1/2 Cup Maple Syrup/Rice Malt Syrup
  • 1 teaspoons Vanilla Extract
  • 1 Cup plus 1 Tablespoon Coconut Flour
  • 2/3 Cup Arrowroot
  • 3 teaspoons Baking Powder
  • 1 1/2 teaspoons Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Cloves
  • 1/4 teaspoon All Spice

Whipped Chocolate Ganache

  • 100 grams Chocolate I make my own (see below for recipe)
  • 1 Cup Coconut Cream use the thickened coconut cream from an opened can of Coconut Cream that has been left in the fridge, Discard the watery remains.
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Maple Syrup
  • extra Cinnamon for dusting

Chocolate

  • 1/4 Cup Coconut Oil
  • 1 Tablespoon Maple Syrup/Honey
  • 1-2 teaspoons Vanilla Extract
  • 1/4 Cup Cocoa
  • dash Salt

Instructions

Spiced Christmas Cake

  • Preheat the oven to 180C/360F.
  • Line and grease a 20cm/8 inch round cake tin.
  • In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
  • Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
  • Pour the misture into the tin and smooth the top.
  • Place in the oven and bake for 30 minutes, or until cooked through.
  • Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.
  • Frost with your favourite topping.
  • The cake itself does not need to be refridgerated but the frosting may.

Whipped Chocolate Ganache

  • Melt the chocolate over a very low heat. You don't want it too hot as it will 'melt' the cream.
  • Whisk the coconut cream, maple syrup and vanilla together until fluffy. Stir through the melted chocolate and whisk until well combined.
  • Spread over the Christmas Spice Cake, or place in the fridge to thicken and harden if required. Gently dust the cake and frosting with a touch of cinnamon.

Chocolate

  • Melt the Coconut Oil in a small saucepan over a low heat. Add in the maple syrup and vanilla.
  • Whisk in the cocoa and the salt.
  • You can now use it immediately to make the Whipped Chocolate Ganache or pour the chocolate into a lined dish and place in the freezer to set.