my son was pointing out this morning how quickly this month has flown.
it’s true. just as quickly as 2018 has seemed to pass by.
i remember shooing mice out of my house on the stroke of midnight 2018 like it was yesterday (what a way to start the year, huh?!) … yet so much has happened since then.
marcus aurelius said: “time is a sort of river of passing events, and strong is its current; no sooner is a thing brought to sight than it is swept by and another takes its place, and this too will be swept away.”
my parents come into town this week to spend a few days with us over the christmas break. we are all thrilled to be reunited and have some fun memories to make. i’m hoping to do my best to slow the current of time a bit, enjoy the tender moments of togetherness, and remind myself that these are the days to remember.
i’ve admittedly been a little gingerbread-obsessed this christmas season. (don’t miss the grain-free gingerbread houserecipe… make your own house or cookies this year, too!)
this grain-free vertical gingerbread cake with lemon-cream cheese frosting was born after learning of this beautiful technique. it is much simpler than it looks, yet such a beautiful presentation. it is also most definitely a “frosting-lovers” cake as there’s a good bit of it in the middle!
Grain-Free Vertical Gingerbread Cake with Lemon-Cream Cheese Frosting
For Gingerbread Cake:
- 8 large eggs divided
- 1 cup sugar divided
- 1/2 cup molasses divided
- 2 teaspoons vanilla divided
- 1 1/2 cups almond flour divided
- 1/2 cup arrowroot starch divided
- 2 teaspoons ground ginger divided
- 1 teaspoon cinnamon divided
- 1 teaspoon xanthan gum divided
- 1/2 teaspoon ground cloves divided
- 2 teaspoon baking powder divided
- 1/4 teaspoon salt divided
For Lemon-Cream Cheese Frosting
- 16 ounces cream cheese
- 6 cups powdered sugar
- 1 tablespoon organic lemon rind
- 1/4 cup fresh lemon juice
(**The ingredients for this 9-inch vertical cake are divided to make TWO 17- x 11-inch jellyroll cakes. You can make this with just one 17- x 11-inch jelly roll cake, but it will be a 6-inch vertical cake)
To make Gingerbread Cake:
- Preheat oven to 375°. Line two 17- x 11-inch jellyroll pans with parchment.
- In a stand mixer, beat 4 eggs for 5 minutes using the whisk attachment. Gradually add 1/2 cup sugar and continue to beat 5 minutes, or until egg mixture is pale yellow. Slowly mix in 1/4 cup molasses and 1 teaspoon vanilla extract.
- In another bowl, combine 3/4 cup almond flour, 1/4 cup arrowroot starch, 1 teaspoon ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon xanthan gum, 1/4 teaspoon cloves, 1 teaspoon baking powder, and 1/8 teaspoon salt.Fold flour mixture into egg mixture, being careful not to deflate batter.
- Spread batter evenly over pan with a spatula. Bake at 375° for 10 minutes, being careful not to overbake, or until cake springs back when lightly touched.
- Once you remove cake from oven, sprinkle with powdered sugar and place another piece of parchment on top of sugar. Top with another jellyroll pan and flip cake to remove. Pull off parchment from the decorated side, and flip again so that the decorated side is facing down. Roll cake from the side opposite of the decoration. Let sit, rolled, until cake is cool.
- Make another cake with remaining cake ingredients if making a 9-inch diameter vertical cake.
To make Lemon-Cream Cheese Frosting:
- Combine frosting ingredients and beat until smooth.
- Unroll cooled cakes. Trim edges of cakes to make clean lines.
- Cut each cake into thirds from the long edge.
- Frost the top of one of the thirds and roll up like a jellyroll. Frost another one of the thirds and wrap around jellyroll, starting cake "seam" where the other cake ended. Continue frosting the cake thirds and wrapping them all around the inner cakes and matching up seams, to form one "barrel-like" cake.
- Stand cake up on its end. Cover and chill for 2 hours or up to overnight.
- Ice outside of cake with remaining frosting. Chill for 4 hours or overnight for best results when cut.