Low Sugar Pumpkin & Ginger Cake

I often make chocolate cakes for my birthday. My low sugar chocolate fudge cake and flourless chocolate cake are firm favourites, as are the sugar free iced chocolate cupcakes from my Party Survival e-course. I am a firm chocoholic and so my birthday treats usually reflect this.

But not this year. No, this year, I decided to make the other kind of cake I have adored since the first time my mother made one for Halloween one year when I was a teenager: a pumpkin & ginger cake.

It was really simple to make – I just made my pumpkin & ginger muffin recipe and poured it into a 6 inch (15cm) cake tin and whipped up a little ginger icing and chocolate drizzle for the top. My almost-two-year-old son stirred the cake batter for me, and my three-and-a-bit-year-old daughter helped me make the icing and decorate the cake.

The spider’s web effect on the cake would have made a perfect Halloween cake with a little chocolate or plastic spider stuck in the middle, but we left it as is, added a few candles and called it a birthday cake. 🙂

I can’t complain – it was completely delicious, moist and just what I was craving! It made a perfect birthday treat. And my kids got to feel involved in the making of it all, so it felt a little like a gift from them to me.

I’ve got big plans for a more elaborate Halloween or Bonfire Night cake, but this one is definitely one to turn to that can be made in one bowl quickly and easily. Perfect for this time of year!

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Low Sugar Pumpkin & Ginger Cake

Prep Time

5 mins

Cook Time

1 hr

Total Time

53 mins

 

I've adapted my sugar free pumpkin & ginger muffin mix to make a delicious, moist and sweet autumnal cake, drizzled with ginger icing and chocolate. Perfect for a yummy fall treat.

Course: Autumn, Dessert, Fall, Holiday, Thanksgiving, Winter

Ingredients

• 1 batch sugar free pumpkin & ginger muffin batter, minus the chocolate chips*

For the icing:

• 2 tbsp icing sugar (or make this cake sugar free by using sugar free icing sugar like Natvia's)**
• 2 tsp ground ginger
• a little milk (dairy or non-dairy)

For the drizzle:

• 15 g dark chocolate (at least 85%), roughly chopped

Instructions

1. Preheat the oven to 180C/350F/gas 4 before making the muffin batter. To bake, pour the whole batter into a well-greased and lined 6 inch (15cm) cake tin and bake for 45 mins-1 hour, until a skewer or knife inserted into the centre of the cake comes out clean. Allow to cool slightly and remove from the tin.

2. While the cake is still warm, poke a few holes into the surface with a skewer or toothpick. Make the icing by sifting the icing sugar and ginger into a bowl and mix with just enough milk to make a thin paste. Pour over the surface of the cake so it seeps into the holes. Allow the cake to cool completely.

3. Melt the chocolate and drizzle over the cake in a zigzag motion with a fork or teaspoon.

Recipe Notes

*you can find the recipe here. I used erythritol instead of xylitol because it's what I had on hand but kept it otherwise the same.

**you can make your own sugar free icing "sugar" by blitzing xylitol (or erythritol) in a coffee grinder with a pinch of cornflour until icing sugar consistency