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Gingerbread Man Cake

This 3 layer Gingerbread Man Cake tastes just like a Gingerbread Man cookie, with the addition of Gingerbread Cookie Dough Frosting and a secret, healthy ingredient.
Prep Time1 hr
Cook Time20 mins
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Gingerbread Man Cake

    • 2/3 Cup Coconut Flour
    • 1/2 Cup Almond meal
    • 1/2 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 2 teaspoons Baking Powder
    • 6 Eggs
    • 1/2 Cup puréed roasted Sweet Potato to roast; place a whole, unpeeled sweet potato in a moderate oven for 60 minutes, or until soft on the inside. Allow to cool then peel and puree
    • 1/3 Cup Maple Syrup
    • 2 Tablespoons Golden Syrup/Mollases
    • 3/4 Cup Milk of choice
    • 1 teaspoon Vanilla Extract
    • 4 teaspoons Ginger
    • 1 1/3 teaspoon Cinnamon
    • 1 teaspoon Cloves
    • Dried fruits nuts etc for decorating

    Gingerbread Cookie Dough Frosting

    • 1 1/2 Cups Coconut Cream remove the lid from a tin of coconut cream/milk and place in the fridge overnight. Remove and use the thickened cream, discarding the watery remains. You may need 2 cans to make 1 1/2 cups
    • 2 teaspoons Vanilla Extract
    • 2 teaspoons Maple Syrup
    • 1 Cup Gingerbread Cookie Dough see recipe below

    Gingerbread Cookie Dough

    • This makes more than the 1 cup required so feel free to eat the rest with a spoon!
    • 150 grams Almond Meal
    • 100 grams Arrowroot
    • 90 grams Golden Syrup
    • 65 grams Dates
    • 33 ml boiling water
    • 1/2 Tablespoon Ground Ginger
    • 50 grams Coconut oil
    • 1 to 2 Tablespoons Whipped Coconut Cream or Milk

    Instructions

    INSTRUCTIONS

      Gingerbread Man Cake

      • Preheat oven to 175C/350F
      • Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut 2 gingerbread men out; the third layer will be made from scraps. Alternatively use a smaller baking tray and only have 2 gingerbread man layers-see notes above for template and size options)
      • Sift the coconut flour, almond meal, baking powder and baking soda in a small bowl. Add the spices and set aside.
      • In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
      • Add the purred sweet potato, maple syrup, milk and vanilla extract and continue to mix until combined.
      • Add the dry ingredients into the wet ingredients.
      • Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
      • Pour the batter into the baking tray and smooth out the top. Bake for approximately 18-20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool before removing from the tin.

      Gingerbread Cookie Dough Frosting

      • Palace the thickened cream, vanilla and maple syrup in the bowl of a kitchen stand mixture and whisk in high until thickened. Add the cookie dough and whisk until well combined.
      • Place the Cookie Dough frosting in the fridge to thicken.

      Gingerbread Cookie Dough

      • Place the dates in a small bowl and cover with boiling water.
      • Allow to sit for a minimum of 20 minutes (the longer the better).
      • Place the dates in the blender and process on high until a paste forms.
      • Add the golden syrup and blend on high for 3 minutes.
      • Add the dry ingredients to the wet and blend until combined.
      • Add the coconut oil and blend on high until combined (1-2 minutes).
      • Add 1 Tablespoon of cream/milk and blendy until fluffy.
      • If not using immediately, store the cookie dough in the fridge but allow it to return to room temperature before using.

      Construction

      • Using the printed template cut out 2 complete Gingerbread man from the gingerbread sheet cake. Keep the scraps as these will be used to make the middle layer. If you have used a smaller tray (and are making a 2 layer cake) make sure you cut out 1 complete gingerbread man and use the scraps to make the other layer. These layers will be thicker than the 3 layer cake.
      • Place a whole gingerbread man cake piece onto your serving tray and cover with a generous ½ Cup of Frosting.
      • On top of the frosting place the scrap pieces of gingerbread cake to form the middle layer of cake. Line the pieces up with the bottom layer to ensure that the shape remains the same. Cover the middle layer with a generous ½ Cup of Frosting.
      • Place the last whole gingerbread man cake piece on top of the frosting. Cover the cake with plastic wrap and put in the freezer for at least 3 hours (overnight is fine).
      • Remove the cake from the freezer and cover the top and sides with the remaining frosting. Freezing the cake prevents the crumbs from mixing into the frosting and helps to set the layers.
      • Decorate your Gingerbread Man Cake as you choose.
      • The cake will need to defrost before serving, either in the fridge (if the temperature is warm) or at room temperature.
      • The Gingerbread Man Cake needs to be refrigerated when not serving.