A delicious, lightly spiced, warming ginger cake drizzle in sugar free toffee sauce, perfect for a sugar free Bonfire Night celebration. This cake is complex in flavours but a cinch to make!
- 5 tbsp (75g) unsalted butter (or coconut oil), softened
- 1/2 cup (100g) xylitol
- 1 tsp blackstrap molasses (treacle)
- 1 medium egg
- 3/4 cup (150g) natural (full-fat) yogurt
- 1 thumb-sized piece fresh ginger, grated
- 1 1/4 cups (180g) plain (all-purpose) flour (or use 1 and 1/2 cups + 1 tablespoon/180g of gluten free flour*)
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda (baking soda)
- pinch salt
- 2 heaped tsp ground ginger
- 1/3 cup (65g) salted butter (or use unsalted and a pinch of salt)
- 3 tbsp xylitol
- 2/3 cup (160 ml) double (heavy) cream
- a little more grated fresh ginger, to taste
- pecans, for decoration
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Preheat oven to 180C/350F/gas 4. Grease a 6 inch (15cm) cake tin (I used a 6 1/2 inch bundt tin).
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Mix dry ingredients in a separate bowl. Fold into wet mixture. Pour into the greased cake tin and bake in the preheated oven for 35-45 mins, until a skewer inserted in the centre of the cake comes out clean. Allow to cool.
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To make the caramel: Heat the butter and xylitol in a small saucepan over low heat, whisking continuously, until the mixture starts to turn a deep golden brown. Carefully, pour in the cream (it should bubble) and whisk constantly, simmering for 5-8 mins, or until the caramel is thick and light golden. Allow to cool to room temperature, then drizzle over the cake. Top with pecans and serve.
*you can use a shop-bought gluten free flour blend, but I like to use this one