Gingerbread Custard Cake (grain-free)

Updated: Jul 9, 2019



Creamy and spicy: Gingerbread Custard Cake is a great complement to the holiday season. I developed this recipe with my husband in mind;  he loves gingerbread and likes to eat Custard Cake for breakfast most mornings.  For an extra special treat, this custard cake can be topped with sweetened whipped cream.


Gingerbread Custard Cake

Serves 8

Helpful equipment:

  • A garlic press works well to press the ginger. Otherwise, make sure to peel it and mince it very finely.

  • I use a microplane zester to zest the orange. 

  • An immersion blender works wonderfully to mix this recipe.  If you are not using an immersion blender, the coconut flour needs to be sifted before adding it to the recipe.


  1. Melt the butter in a small saucepan over low heat.  Turn off heat and allow to cool a bit.

  2. In a large bowl, combine eggs, sucanat, sour cream, molasses, vanilla, almond extract, spices, orange zest, and salt.  I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.

  3. Add melted butter to wet ingredients and whisk or blend.

  4. Add coconut flour* and blend until well-combined (or use a mixer or whisk until smooth).

  5. Add the applesauce, and whisk well to combine.  I prefer to use a whisk for this step so the applesauce still remains a tiny bit chunky.

  6. Use a bit of cold butter to generously grease an 8X8 glass dish.

  7. Pour the batter into the glass dish and bake at 325° for 70-80 minutes. The custard cake is done when the edges are lightly browned and the center is no longer wet with just a bit of jiggle.

  8. Remove from oven and cool.  Don't cut into this while it is piping hot. This can be served at room temperature or cold. For a special treat, top with a bit of sweetened whipped cream

*The coconut flour will need to be sifted if you are not using an immersion blender. 





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