Here’s an amazing Christmas cake made with keto cake mix and gingerbread granola. Keto, gluten-free, and vegan, so no one has to miss out.
material
For a layer cake, make it in two batches.
Keto Hana cake mix 1 box
4 eggs
180g butter (or coconut)
plant-based oil)
250ml almond milk (or
milk of your choice)
Keto Soft Brown 40g
sugar substitute
Gingerbread spice mix:
4 teaspoons grated ginger
4 teaspoons cinnamon powder
1 1/2 teaspoons ground cloves
3/4 teaspoon nutmeg powder
1/4 teaspoon fine salt
4 large eggs
180ml melted vegetable butter
Almond milk 150ml
For vanilla frosting:
250g vegetable butter
Keto icing sugar substitute (e.g. Pure Via) 310g
3 teaspoons vanilla essence
1 teaspoon vanilla bean paste
How to make Christmas gingerbread cake recipe
Preheat the oven to 180℃.
Combine Keto Hana Cake Mix, Keto Soft Brown Sugar, and Gingerbread Spice in a bowl.
Mix the eggs and melted butter with an electric whisk for 3 minutes while slowly adding the almond milk.
Pour into two greased round springform cake pans and bake for 25-30 minutes.
Let the cake cool before removing it from the mold. Repeat steps 1-5 to make two more cakes.
Put the butter in a bowl and mix with an electric mixer until it turns white and almost doubles in size. Pour in remaining vanilla frosting ingredients and beat until light and fluffy, 5 to 10 minutes.
Spread the frosting between each layer and all over the outside of the cake.
Drizzle the remaining buttercream over the cake, using a thin spatula to create wavy movements over the cake.
Decorate with Keto Gingerbread Biscuits and sprinkle Keto Hana Gingerbread Granola on the outside of the cake.
