Christmas is my absolute favourite time of the year. That’s why I’m so incredibly excited to share this Gingerbread Cake recipe exclusively with you – which is dairy, gluten and sugar free – and tastes absolutely divine!

Christmas is a time where you don’t want to feel like you’re missing out, and especially if you’re trying to stay on track with your weight and energy levels, but you don’t want to feel like you’re being a Christmas scrooge by saying no to cake.

So what I love to do is try and hack the Christmas favourites the girls in my Fatigue to Flourish program tell me they want a healthy version of, in line with certain food allergies, intolerances or simply because they understand that eating a bucket load of sugar and artificial stuff might feel good at the time and seem to “help” with their stress, but it’s only going to make them more stressed and depressed – and stop their metabolism in it’s tracks.

Most women put on 2-3 kg over the Christmas period, and NEVER lose it.

By sticking to natural whole foods as much as possible, as well as healthier alternatives to traditional things like this coconut icing instead of your traditional sugar frosting, you get to experience the delightful flavours of Christmas cake, but without having to settle for sub-par ingredients that make you feel blah after.

So, without further ado, here’s my Gingerbread Cake recipe that can be made into individual cupcakes if you prefer.

Gingerbread Cake with Coconut Frosting

Ingredients (serves 8)

1/4 cup browned grass fed unsalted butter
1 cup coconut flour
3/4 cup xylitol

(this you can get at Bulk SourceFoods or any Health Food store, it’s looks and tastes like sugar but doesn’t affect your blood sugar levels or adrenals like real sugar )

5 large free range eggs
1 tsp rice malt syrup
1 teaspoon vanilla extract (optional)
1 tsp ground ginger
3 tsp ground cinnamon
1 tsp allspice or nutmeg

Coconut Cream Frosting

Can on organic coconut cream, chilled
1/2 cup xylitol
1/2 tsp vanilla extract


1. First, the brown butter. Heat a small saucepan on low heat and add the butter. This will slowly melt and then start to brow. Stir regularly making sure you don’t burn it.

This butter will be the basis of the gingerbread taste – and much more healthy that molasses and sugar which is the traditional taste.

2. In the meantime, in a small bowl combine the coconut flour, xylitol, ginger, cinnamon and allspice or nutmeg. Combine these well and set aside.

3. Then, when the butter is ready, empty it into a small bowl and set aside.

4. Place some baking paper or grease a loaf or cupcake pan and preheat the oven to 170 degrees C.

5. Once the butter has cooled a little bit, add the rice malt syrup, eggs, and browned butter to it. Combine well.

6. Add the coconut flour bowl and ingredients to the butter bowl slowly by stirring really well, I did this in two steps, by tiring and letting everything dissolve together and then dumping the rest and doing the same. The key is a smooth consistency!

7. Pour the cake into the greased pan and bake for 45-60 mins – this will vary with your oven. The first time i made this 45 minutes wasn’t enough and I had to wait another 15 minutes for the mixture to set the level I was happy with. I like a bit of a crust on top, but still moist in the middle.

8. Let the cake cool before frosting.

To make the frosting:

1. Empty the coconut cream in a large bowl if using a hand blender, or into a thermamix or food processor and add the xylitol and stevia.

2. Blend until the cream is as thick as you’d like and spread with a butter knife over the top of the cooled cake.

You’ll probably have extra frosting left over, to decorate other Christmas treats, or perfect on top of some fruit for dessert, or in a smoothie!

Please let me know if you make this and what you think of the taste. I’m quietly OBSESSED!

This is just ONE of the many goodies available in my Metabolic Switch Fat as Fuel program – more info coming soon…


About the Author

Anna’s mission is to connect, support and empower people who are stressed, overwhelmed and fatigued to start taking control.”

Anna does this through her Fatigue to Flourish Wellness Coaching program, workshops and online challenges by working together with you to create your powerful vision, in her four key pillars: unlocking your hidden mental triggers to stress, increasing your energy naturally, wholefood nutrition – energy eating like a BOSS and positive emotions – optimising your emotions for deeper engagement, connection and life satisfaction.

Anna’s Fatigue to Flourish Wellness Coaching Program look at your current approach and develop strategies, habits and behaviour change for instant relief from fatigue, overwhelm and frustration whilst regaining energy, vitality and your zest for life.

For more info please visit

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