Gingerbread Cake with Cinnamon Frosting

Recipes   Seasonal     Sweets    

Gingerbread Cake


  • 3 cups of all purpose flour
  • 1 ½ tsp ground cinnamon 
  • 1 ½ tsp ground ginger 
  • 1 ½ tsp ground nutmeg 
  • 1 tsp baking powder 
  • 1 tsp baking soda 
  • 1 cup shortening or coconut oil
  • 1 cup Brown Swerve 
  • 2 eggs 
  • ½ cup molasses 
  • 1 cup water


  1. Preheat oven to 350 degrees Fahrenheit. Generously grease bundt pan.
  2. Stir together flour, cinnamon, ground ginger, nutmeg, baking powder, and baking soda in a medium mixing bowl and set aside.
  3. Place shortening or coconut oil in a large mixing bowl. Beat with an electric mixer on medium speed for about 30 seconds until creamy. Add Brown Swerve. Beat until fluffy. Add eggs and molasses, and beat for one minute. Add flour mixture & water alternating both. Beat on a medium speed until well combined.
  4. Pour batter into a prepared pan.
  5. Bake for 45 minutes, then let cool completely before removing from pan.

*Note: If using coconut oil, bake an additional 15 minutes.

Cinnamon Frosting


  • 8 oz cream cheese, softened
  • 1 stick of unsalted butter, softened
  • 2 tbsp ground cinnamon
  • ½ tbs vanilla extract
  • 1 ½ cups of Swerve, Confectioners


  1. Add cream cheese and butter to mixer bowl. Beat on medium speed until combined.
  2. Add cinnamon and vanilla, beat until combined.
  3. Add Swerve, Confectioners and beat until light and fluffy.
  4. Add the frosting to cooled cake.

Makes 16 servings. 

Gbb 1
Nutrition Facts

Serving Size 1 slice

Servings 16

Calories 320
Total Fat 25g
Total Saturated Fat 18g
Cholesterol 55mg
Sodium 135mg
Total Carbs 46g
Dietary Fiber 3g
Sugars 2g
Added Sugar 0g
Swerve 27g
Protein 4g
Net Carbs: 16g