GastroChef – Grain Free Gastronomy

Grain/sugar/gluten-Free Living! (SCD/Paleo/GAPS friendly)

Gingerbread spiced cake with Sweet pumpkin frosting!

I may not be able to eat grains or sugar but i know how to work around these little troubles and make delicious treats you can’t tell the difference. While visualizing this cake doesn’t knock your socks off, not being able to use any grains, sugar, preservatives or dairy does limit my artistic abilities, but trust me, I had to make 2 cakes because I ate the first one to myself in one sitting.

Today’s recipe is very much a winter/fall treat. This can be used to make cupcakes or a cake as I have done with it.  The key ingredients here are pumpkin, almond flour, lots of spices and honey.  Almond flour is a great substitute for any kind of wheat based recipe. It may need a few more eggs to hold together but in the end you produce something 100x healthier and easily digested. The key to any kind of “spiced” recipe is chosing the right combination of aromatic and flavorful spices. I have chosen to use, as I do in many of my pumpkin spiced treats: Cinnamon, ginger, ground cloves, nutmeg and allspice.

The frosting is a little more tricky then you would think. This will be my first attempt at making a sugar/dairy free frosting. I have used a coconut based manna/ cream you can buy at any health food store. Together with some honey and pumpkin puree you can whip yourself a healthy frosting like topping sure to please anyone! I will experiment with other frosting ideas to provide you with good options for big dinner parties, etc.



PDF——————————>Gingerbread Spice Cake<—————————–PDF

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1 Comment

  1. This recipe looks great. But does it actually taste like pumpkin spice? Or gingerbread?