Spiced Ginger Cake

October 17, 2012

Downton Abbey marathons | Chilly-sunny walks | New desk chair | Red leaves | Yellow leaves | Really dark chocolate | Amazing books | Spiced ginger cake.

All good things which have been happening in these parts recently. (Pretty wild, aren’t I?)

This cake was my first foray into baking with almond flour and I have to say, I might be smitten.

The result is a more dense cake which means a little slice goes a long way. It’s super filling and when you think about the natural fat and caloric values of almonds compared to flour that makes sense but don’t be put off by that – it’s good, cholesterol-reducing fat, as opposed to the empty calories of white flour.

The hint of almond flavour goes wonderfully with all the warm spices in this cake: nutmeg, cinnamon, allspice, and of course ginger. I can think of no better way to spend a blustery weekend afternoon than baking {and eating} it. Enjoy!

Spiced Ginger Cake
adapted from Roost


  • 2 1/2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground allspice
  • 4 tsp ground ginger
  • 3 eggs
  • 1/2 cup maple syrup
  • 1/2 cup butter, melted


  1. Preheat oven to 350F. Combine dry ingredients in a bowl and lightly whisk together. Combine wet ingredients in a separate bowl. Using a rubber spatula mix wet and dry ingredients until combined.
  2. Pour into a greased 9×5″ loaf pan and bake for 45 minutes to 1 hour or until a toothpick inserted into the centre comes out clean. If the top begins to get too brown lay a sheet of foil on top to prevent burning (I did this at about 30 mins in). Allow to cool for a whole hour before removing from the pan.
Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

{ 9 comments… read them below or add one }

Heather October 17, 2012 at 1:07 pm

So excited to see a receipe with almond flour! We are going Gluten Free at our house and using a lot of almond flour lately. Can’t wait to try this one.


Kathryn October 17, 2012 at 1:54 pm

I love baking with almond flour – it gives such a great texture to cakes and I can imagine it works really well here in the background to all those lovely spices. Love this.


Amanda KP October 17, 2012 at 2:31 pm

even though i’ve been gluten free for awhile, i haven’t tried almond flour yet because i’ve heard so much about finding the right brand, etc. did you make your own in a food processor or buy in a store? looks divine!


mommylisa October 17, 2012 at 3:33 pm

Carrot, Spice, those are the only kinds of cakes I love. MMMMM. Where does one get almond flour?


Angharad October 17, 2012 at 3:49 pm

I got mine at Trader Joe’s. They also sell it at whole foods and my local coops carry it. You can find it online too – try searching Amazon. (Bear in mind that it’s sometimes called Almond Meal).


Christy@SweetandSavoring October 17, 2012 at 9:02 pm

That’s it, almond flour is on my list for my next Trader Joe’s trip. You made this sound so appetizing, and I’m not even a big ginger person :)


Vicky January 7, 2014 at 3:22 pm

Any advice on using real root ginger in this recipe?


Angharad January 9, 2014 at 10:32 am

Hi Vicky,
I’ve never tried it and I’m not sure how it would alter things to be honest. Ginger root is obviously wet and has quite a distinct texture which the powder doesn’t and I imagine that would change things. I have used ginger root in these cookies before and they’re quite delightful http://www.eating-for-england.com/fresh-ginger-cookies/
If you give the cake a go with ginger root, please let me know how it turns out!


Katherine October 26, 2014 at 8:21 pm

This looks great! I’m wondering how it would work in a square pans. A few of the GF recipes I’ve tried in loaf pans have cooked rather unevenly where the top dries out before the center is fully done.


Leave a Comment

{ 5 trackbacks }

Previous post:

Next post: