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

Previous post:

Next post: