Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce {paleo}

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Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce by WickedGoodKitchen.com ~ Moist and flavorful, everything you would expect in traditional gingerbread cake! #dairyfree #glutenfree #grainfree #paleo #Christmas #holiday #recipeGingerbread Layer Cake with Bourbon Pecans & Caramel
{dairy free, grain free & paleo or paleo-friendly}

Today I have a special recipe to share—a paleo holiday layer cake! It has been a while since I have shared a paleo dessert with y’all and it was overdue.

Also, last week, Sylvie, of Gourmande in the Kitchen, reached out and asked for a paleo holiday recipe for the roundup she is working on and I just could not resist dropping everything, and pushing my planned blog posts a tiny bit into the future, to develop this killer holiday recipe I’ve been dying to share with you. It has been knocking around in my head for quite some time!

Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce by WickedGoodKitchen.com ~ Moist and flavorful, everything you would expect in traditional gingerbread cake! #dairyfree #glutenfree #grainfree #paleo #Christmas #holiday #recipe

For the remainder of the year, I will be making my introductory portion of my recipe posts brief. (I know! Crazy, right? I’m such a talker.) More tutorials are coming which by their nature will be much longer. But, since I wish to share many more holiday recipes before the end of this year, I need to keep the article portions of my posts short so I am able to spend more time in the kitchen developing recipes to share. I hope you will enjoy them all!

Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce by WickedGoodKitchen.com ~ Moist and flavorful, everything you would expect in traditional gingerbread cake! #dairyfree #glutenfree #grainfree #paleo #Christmas #holiday #recipe

What makes our holiday Gingerbread Layer Cake wicked good? It’s paleo! That’s pretty wicked, right? Our moist, tender and spicy gingerbread is everything you would expect in traditional gingerbread cake right down to the “buttered bourbon” or “buttered rum”, whipped cream and other holiday embellishments like sugared cranberries and toasted coconut flakes. Our cake is both dairy and grain free (you can even omit the nuts), but does allow for some extras if desired. For instance, it is totally up to you if you wish to use organic granulated cane sugar in this recipe to make Paleo-friendly Confectioners’ Sugar to sweeten the Whipped Coconut Cream or to create the frosted cranberries. Upon first bite, you will be smitten with this cake! Honest and truly, you just will not find a better paleo gingerbread layer cake. From my house to yours, happy holidays!

Bon appétit!

xo,

stacysig

Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce by WickedGoodKitchen.com ~ Moist and flavorful, everything you would expect in traditional gingerbread cake! #dairyfree #glutenfree #grainfree #paleo #Christmas #holiday #recipe

Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce {paleo}

Yield: Makes one 8-inch 3-layered cake; about 10 servings.

Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce {paleo}

What makes our holiday Gingerbread Layer Cake wicked good? It’s paleo! That’s pretty wicked, right? Our moist, tender and spicy gingerbread is everything you would expect in traditional gingerbread cake right down to the whipped cream and holiday embellishments. Our cake is both dairy and grain free, and you can even omit the nuts, but does allow for some extras if desired. It is totally up to you if you wish to use organic granulated cane sugar in this recipe to make Paleo-friendly Confectioners’ Sugar to sweeten the Whipped Coconut Cream or to create the frosted cranberries. Upon first bite, you will be smitten with this cake! You just will not find a better paleo gingerbread layer cake. From my house to yours, happy holidays!

Ingredients

  • For the Gingerbread Cake Layers
  • 1 cup + 2 tablespoons (144 grams) arrowroot starch, such as Bob’s Red Mill®
  • 1 cup (112 grams) blanched almond flour, such as Honeyville® Farms
  • ½ cup (56 grams) organic coconut flour, such as Bob’s Red Mill®
  • ¾ teaspoon (3.6 grams) baking powder
  • ¾ teaspoon (3.6 grams) baking soda
  • 1 teaspoon (4.8 grams) kosher salt (or ¾ teaspoon sea or regular table salt)
  • 2½ teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 6 large eggs (mine weighed 314 grams total w/o shells), divided
  • ½ cup (168 grams) organic amber agave nectar
  • ½ cup (144 grams) unsulphured molasses, such as Grandma’s®
  • ¼ cup (56 grams) organic virgin coconut oil, melted, plus extra for pans
  • ¼ cup (60 grams) organic ghee, melted
  • 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
  • ¼ cup (60 ml) unsweetened almond milk
  • ½ teaspoon cream of tartar
  • 2¼ cups (243 grams) very coarsely chopped pecans
  • For the Buttered Bourbon (or Buttered Rum) Syrup—Makes ½ cup
  • ¼ cup (84 grams) organic amber (dark) agave nectar
  • 2 tablespoons (30 ml) water
  • ½ tablespoon (6 grams) butter flavored palm shortening, such as Spectrum®
  • 1½ tablespoons (22 ml) fine-quality bourbon or rum
  • Pinch kosher or sea salt
  • For the Coconut Caramel Sauce—Makes about 1½ cups
  • 2 (13.5 ounce/400 ml) cans full-fat coconut milk, such as 365 Organics® by Whole Foods
  • 1 (12 ounce/355 ml) bottle raw coconut nectar, such as Coconut Secret
  • 2 tablespoons (24 grams) butter flavored palm shortening, such as Spectrum®
  • 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
  • ½ teaspoon kosher or sea salt
  • For the Whipped Coconut Cream
  • 3 (13.5 ounce/400 ml) cans organic full-fat coconut milk, chilled 8 hours or overnight
  • 1½ tablespoons (about 18 grams) Paleo-friendly Confectioners’ Sugar, optional, see Notes below
  • For the Optional “Frosted Holly & Berries” Garnish
  • Fresh mint sprigs
  • Fresh whole cranberries
  • 2 teaspoons (14 grams) organic light agave nectar
  • 1 teaspoon (5 ml) filtered or purified water
  • ¼ cup (50 grams) organic granulated cane sugar
  • Special Equipment
  • Three 8-inch by 1½- to 2-inch round cake pans
  • Three insulated cake strips, such as Wilton® Small Bake Even Strips (Two Sets of 2)
  • Four wire cooling racks, the fourth being used to flip cake layers right side up
  • Heatproof 1-cup liquid measuring cup
  • Metal Angled or Offset Icing Spatula, such as Ateco® or Wilton®, helpful
  • Metal Icing Spatula, such as Ateco® or Wilton®, helpful

Preparation

Prepare the Cake Layers: Arrange oven rack in center of oven and preheat oven to 325º F. Grease three 8-inch round cake pans. Line bottoms with wax paper circles and grease paper lining. If using insulated cake strips, don’t forget to prepare the pans per manufacturer’s directions. In a large bowl, whisk together flours, baking powder, baking soda, salt and spices; set aside.

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat egg yolks on medium speed until light and lemon colored, about 2 minutes. Add agave nectar, molasses, melted coconut oil and ghee, and vanilla; beat on medium speed until thick and smooth, about 2 minutes. Reduce speed to low (stir) and gradually add half the flour mixture blending until no lumps remain. Add milk and blend until well combined. Add remaining flour and mix until well combined. Scrape down bowl as necessary with rubber spatula. Allow mixture to stand for a full 5 minutes. This will allow the flours to absorb the liquids for a moist and tender crumb.

Meanwhile, with a clean work bowl and wire whisk attachment, beat egg whites and cream of tartar on high speed until stiff peak stage. Gently fold egg whites into batter, in thirds, using rubber spatula. Sprinkle ¾ cup chopped pecans into bottom of each prepared pan in an even single layer. With a rubber spatula, carefully scrape and pour batter into prepared pans taking care not to disturb pecans and dividing evenly (just over 1½ cups or about 280 ml per pan). Smooth tops evenly with rubber spatula and rap on counter to dispel any air bubbles.

Bake in center of preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Cool cakes in pans on wire rack for 5 minutes. (Waiting any longer will just cause the cake to stick to the pan.) Immediately, run a thin metal spatula around the perimeter to loosen cakes from sides of pans. Invert onto wire rack (I like to grease my nonstick wire racks with coconut oil to prevent sticking). Turn right side up onto wire racks (using an additional rack to flip); cool completely.

Prepare the Buttered Bourbon (or Buttered Rum) Syrup: Using a heatproof 1-cup liquid measuring cup, bring agave and water to boil in microwave. Remove from microwave and immediately stir in shortening to melt. Add bourbon (or rum) and salt; stir until well blended. Set aside to cool completely. If shortening becomes solid again, warm in microwave for 20 to 30 seconds and stir. Cool completely before using.

Prepare the Coconut Caramel Sauce: In a large heavy saucepan, whisk together coconut milk and coconut nectar. Add remaining ingredients. Over medium-high heat, whisk mixture until shortening is melted and then bring to a gentle boil. Only stir the mixture with a long-handled wooden spoon during the first minute or so of cooking. Reduce heat to medium and continue to gently boil (again, without stirring) until caramel turns dark amber, about 30 to 45 minutes. (Cooking times will vary with size of pan.) Stir often toward the end of cooking to prevent caramel from burning or scorching. Be careful and watch closely. Once the caramel turns dark amber, it can cross the line from caramelized to burned in an instant.

Use heavy potholders to protect your hands and arms, then remove from heat and carefully transfer hot caramel to a medium to large heatproof glass bowl. Cool for 5 to 10 minutes on wire rack; then, stir with long-handled wooden spoon until smooth and glossy. Cool an addition 10 to 15 minutes and then stir again. Cool completely; stir again. Use immediately or cover and refrigerate up to 3 days. To reheat, use a double boiler or set bowl or pan holding the sauce over saucepan partially filled with simmering water. Stir until caramel is warm.

Prepare the Whipped Coconut Cream: Carefully open chilled cans of coconut milk without shaking to disturb the contents. Scrape the thick coconut cream, about ¾ cup per can, into chilled bowl of an electric mixer fitted with whisk attachment. Reserve the remaining coconut water for another use. (Alternatively, you can use equivalent amount of chilled canned coconut cream.) With mixer speed on low, add sugar (or preferred sweetener) and mix until incorporated. Increase mixer speed to medium-high, then high, and continue to beat until the coconut cream holds soft peaks, about 3 minutes. You will need about 2¼ cups, about ¾ cup per layer. Keep chilled in refrigerator until ready to use.

To Glaze the Cake Layers with Buttered Bourbon (or Buttered Rum) Syrup: Just before assembling cakes, use a pastry brush to brush the syrup over the tops and sides of the cooled cakes on wire racks until absorbed.

To Glaze the Cake Layers with Caramel Sauce: After glazing cakes with syrup, drizzle about 1/3 cup of caramel evenly over cakes. Allow caramel to cool with cakes on wire racks. If desired, use remaining caramel to serve with cake slices on the side.

To Assemble the Cake: After glazing cakes with syrup and caramel, carefully place one onto serving plate, platter or cake pedestal or stand in the center. (I like to use my cake lifter to easily slide cake layers from wire racks onto cake stand.) With icing spatula, spread aobut ¾ cup of the Whipped Coconut Cream over top of cake layer. Repeat process with remaining two layers.

To Decorate the Cake: Adorn cake with sugared fresh whole cranberries and mint leaves. To make Paleo-friendly Sugared Cranberries, please see Notes below.

To Store the Cake: Keep cake covered and stored in refrigerator until ready to slice and serve.

To Slice & Serve the Cake: Slice the chilled cake with a thin sharp knife. Use a cake server to transfer slices of cake to dessert plates. Serve immediately or allow cake slices to sit out at room temperature to soften.

Notes

Tips:

To Prepare Paleo-friendly Confectioners’ Sugar: To food processor work bowl, or high-speed blender, add 1 cup (200 grams) organic granulated cane sugar and 2 tablespoons (16 grams) arrowroot starch. (It is helpful to cover your processor or blender with a kitchen towel to prevent sugar dust from flying around the workspace.) Process the sugar mixture on highest speed until powder-fine, about 1 minute. Then, check the sugar mixture texture. If sugar still has crystals, process in 30-second increments until powder-fine. Store in an airtight container at room temperature until ready to use.

Note: Some processors and blenders may not have the ability to pulverize all the sugar. Therefore, a slight graininess will remain. Should this be the case, simply use homemade powdered sugar only in recipes where a slight granulated texture will not be noticed, such as baked goods. Use only small quantities in batches as too much sugar makes it difficult to reach a powdery texture.

To Prepare Paleo-friendly Sugared Cranberries: Rinse and dry desired amount of fresh whole cranberries. In a small bowl, place ¼ cup organic granulated cane sugar. In a small bowl, combine agave nectar and water. Stir until well blended. Use a small paint brush to coat the cranberries. Coat the berries in sugar using a spoon to turn them; then coat them a second time. Allow to dry on parchment or wax paper for at least 1 hour.

Gingerbread cake layers may be baked one day in advance. Keep covered in plastic food wrap at room temperature until ready to assemble.

Prepare syrup, caramel and garnishes the day before to make the day you assemble the cake less stressful in the kitchen.

For the Whipped Coconut Cream: Whipped Coconut Cream may be made one day in advance. Store in an airtight container in refrigerator until ready to use.

Only use full-fat coconut milk or coconut cream. Do not use “Cream of Coconut” which is pre-sweetened with additives.

Keep as much coconut milk out of the cream as possible for best results.

Use a heavy-duty stand mixer that can whip at high-speed for 3 minutes.

Use granulated or powdered natural sweeteners for best results. Liquid natural sweeteners such as agave nectar, honey or maple syrup will prevent the coconut cream from whipping and holding to soft peaks.

Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/gingerbread-layer-cake-with-bourbon-pecans-caramel-sauce-paleo/

Comments

  1. YUM! Stacy this looks absolutely incredible!! Honest I could lick my screen… / maybe I already did ;)
    Christine @ Cooking with Cakes recently posted…Baked Brie and Bacon Jam Phyllo CupsMy Profile

  2. holy wow!! this cake looks absolutely amazing! you can just TELL how moist the layers are. omg, i’m totally drooling here, Stacy!!
    Julie @ Table for Two recently posted…Slow Cooker White Turkey ChiliMy Profile

  3. My mouth is watering over this. Not only does it sound absolutely delicious, it’s also one gorgeous cake! You are so good at what you do, Stacy!

  4. Congratulations, my very talented friend – you did it again!! Wow. I can almost reach through my monitor and TASTE this piece of heaven you have created. You rock, Stacy!!
    Dan from Platter Talk recently posted…Thomas Keller’s BrowniesMy Profile

    • Aww…thank you, Dan! You are too kind, my friend. I had a near kitchen catastrophe with this cake (for some reason, my coconut cream had hardened and it didn’t whip well) and it definitely needs a reshoot. I could say that I was tipsy from dipping into the bourbon used in this recipe, but I wasn’t. I was dead tired. Totally did not see the scary shadow in that close-up shot of the top of the cake. But, it was a major paleo baking victory otherwise. Thanks for stopping by and have a fabulous week leading into Thanksgiving! xo

  5. What a beautiful cake!
    Laura @ Laura’s Culinary Adventures recently posted…Turkey Meatloaf SandwichMy Profile

  6. What a stunning and gorgeous cake Stacy! Wow, my jaw just dropped – the layers are so pretty and moist and that coconut caramel sauce keeps drawing me in closer. Love everything about this cake! Hope you have a wonderful week :)

    • Thank you, Kelly! That coconut caramel sauce is pretty addicting. It’s so easy to make, too. Thanks and I hope you have a wonderful week as well, my friend! :)

  7. All of that deliciousness and it’s PALEO?! My god, this looks absolutely divine.
    The coconut caramel is really luring me in. I LOVE those two together!

    Hope you have a wonderful Thanksgiving!
    Graham @ Glazed & Confused recently posted…Cranberry Orange Cake with Orange Cream Cheese IcingMy Profile

    • Hahaha! Thank you, Graham! You bet…this cake is paleo thru and thru, that is if you do not use the cane sugar in the whipped coconut cream or for the sugared cranberries. In this case, the recipe would be considered paleo-friendly. You will love the coconut caramel and how fast and easy this recipe is. Watch it though, it’s rather addicting. Thank you for the kind words and for stopping by, Graham. I hope you have a wonderful Thanksgiving as well!

  8. The top of this cake looks so beautiful, almost like a painting by itself. I wish I could sink my sweet tooth into all these layers!
    Pamela @ Brooklyn Farm Girl recently posted…Mini Biscuit PizzasMy Profile

  9. This is such a gorgeous cake, Stacy! Love those decadent layers and caramel sauce!
    Laura (Tutti Dolci) recently posted…caramelized white chocolate swirl browniesMy Profile

  10. Oh man, if only I had a paleo pantry… I feel like it’d cost a ton to make this cake the right way! But it does look absolutely delicious, and diet-friendly!
    Ashley Bee @ Quarter Life Crisis Cuisine recently posted…Balsamic Brussells Sprouts — Thanksgiving Day Side Dish Extrodinare!My Profile

    • Thank you, Ashley Bee! Well, now that you’ve moved, you do have The Mothership right there in Austin…Whole Foods Market! You can have your paleo pantry pulled together in no time. Thank you for stopping by, my friend. And, I hope you have a wonderful Thanksgiving in your new place! xo

  11. This is like magic, creating a cake this gorgeous and it’s Paleo, too! It also happens to be some of my favorite flavors EVER. Lovely dessert!
    marcie recently posted…Cooking School Week 8My Profile

    • Thank you, Marcie! I truly appreciate your kind comments and compliments. I just love everything bourbon, caramel and gingerbread! Thank you for dropping by and warmest wishes to you and your family for a very Happy Thanksgiving!

  12. Beautifully done!! Love the carmel oozing out of the cake!!
    Mr. & Mrs. P recently posted…Creamy Pumpkin SoupMy Profile

  13. What a stunning cake Stacy! I’m stunned. This cake is absolutely gorgeous. I love the beautiful layers and you certainly can’t go wrong with bourbon and caramel sauce. DELISH! Pinned. Have a great week and a happy Thanksgiving my friend! :)
    Anne ~ Uni Homemaker recently posted…Cranberry-Apple Crumb CakeMy Profile

  14. Good Gosh- this cake is so gorgeous! It looks so sinfully delicious – but its not sinful in anyway!
    shashi @ http://runninsrilankan.com recently posted…Peanut Butter, Pumpkin and Chocolate Pancakes Are So MIMM!My Profile

  15. Such a beautiful cake!
    Jen @ Savory Simple recently posted…Jumbo Lump Crab Cake BitesMy Profile

  16. Stacy, this is a STUNNER! Love, love it! I can practically taste it!! And it’s Paleo and Dairy free, genius! :)
    Maria | Pink Patisserie recently posted…Gorgonzola and Sweet Potato BiscuitsMy Profile

  17. This is too pretty to eat!!! LOL Love it!!
    Ashley @ Wishes and Dishes recently posted…Crispy Lemon Roasted Brussels SproutsMy Profile

  18. Paleo or not, this looks delicious! I love a good layer cake.
    Bianca @ Confessions of a Chocoholic recently posted…Stuffed MushroomsMy Profile

  19. Stacy, this cake looks dreamy! I love all the flavors and the textures! This would be a total showstopper on a holiday table! Pinning!
    Anna @ Crunchy Creamy Sweet recently posted…White Chocolate Cranberry Crumb Bars RecipeMy Profile

    • Thank you, Anna! I truly appreciate your kind words and compliments. And, thank you for pinning to the BHG board for Blogger Recipes We Love.:) Meanwhile, warmest wishes to you and your family for a meaningful and happy Thanksgiving holiday! xo

  20. I love when you speak about the story, how it came about,…:( for trying to keep the opening short.
    OK, this is a gorgeous cake, so beautifully and neatly done. That slice is a piece of heaven.
    We’ve started loving pecans lately and the caramel with pecans a winning combination. Great job again.
    HAVE a great Thanksgiving. BIG hug to you and your big Lug. ENJOY!!

    • Aww…thank you, Asha! OK, I will do my best to not keep the recipe intros too short and hope you’ll enjoy the next one. Warmest wishes to you and your family for a meaningful and happy Thanksgiving! xo

  21. Goodness gracious Stacy! This cake does look wicked good! Layers and layers of pure heaven. Pinned!
    Trish – Mom On Timeout recently posted…Soft and Chewy Chocolate Peppermint CookiesMy Profile

  22. Oh my!! My mouth is watering. First off, I hope you had a great thanksgiving dear! This cake is amazing. I love your cake stand too :)
    Zainab @ Blahnik Baker recently posted…Cranberry Ribbon Eggnog Bundt Cake {PAM + Le Creuset Giveaway}My Profile

    • Thank you, Z! I hope you had a meaningful and enjoyable Thanksgiving, too, my friend! Thanks for stopping by and have a fabulous week! :)

  23. This cake is gorgeous! I can’t wait to see what you bake up for the holidays!
    Jennie @themessybakerblog recently posted…The Dollop Book of Frosting Tour & GiveawayMy Profile

  24. This looks beautiful Stacy!! Yum Yum. Hope you had a wonderful Thanksgiving!

  25. Stacy, what a gorgeous, luscious cake! I might even use the word “seductive” here :) – the more I look at this cake, the more I just want to reach for the slice through the screen. So many things are so perfectly combined in this cake: bourbon syrup, whipped coconut cream, coconut caramel sauce. Simply amazing! Bravo, Stacy!
    Julia | JuliasAlbum.com recently posted…Peanut butter sandwich cookies with nutella fillingMy Profile

    • Aww…thank you, Julia! You are too kind, my friend. Thank you for the compliments. You would love this cake, girl! :)

  26. I really love gingerbread – this cake looks so pretty, and so, so tasty! I love the decorations, too. It’s very festive!
    Amy (Savory Moments) recently posted…Sauerkraut two ways {and a special giveaway}My Profile

  27. Oh my gosh girl I just drooled all over my lap top! This is soooo gorgeous!
    Serena | Serena Bakes Simply From Scratch recently posted…Double Chocolate Chip CookiesMy Profile

  28. Oh dear loooooorrrrd, girlfriend — this cake looks out of this world! I love those bourbon pecans — can I just take a handful?!
    Hayley @ The Domestic Rebel recently posted…Pecan Pie BlondiesMy Profile

  29. Oh, my goodness!! It has become tradition to make gingerbread cake every holiday in my family. Now that we are all mostly paleo (and I have the cupboards stocked with the right ingredients), I was looking around for a yummy recipe to put together, and I found this! Had to pick my drooling jaw up off the floor! I am going to make it this Thanksgiving–it may be somewhat labor intensive, and I may be creating a monster here in yearly demand, but it looks too heavenly to pass up. Speaking of holiday monsters, since I started making Baklava years ago, it has now become one as word gets out with the family–it’s usually given as a gift. I’m afraid if I stop, there will be a lynch mob out for me–ha ha! So what used to be a few hours labor has now become an entire day in the kitchen with trays upon gooey trays of the stuff! But didn’t our grandmothers teach us that food is love?! Well, maybe just a little bit too much! ha ha! I’ll let you know how it goes with the Gingerbread Cake–I’m sure it’ll be a big hit!
    Shoshana recently posted…If I Had a PrayerMy Profile

    • Thank you for the kind comments and for sharing the story of your holiday baking passion, Shoshana! I am paleo, too. But! We all must remember the 80/20 rule that allows us some freedom for treats for holidays and special occasions. We’ve gotta live life and our grandmothers were right in teaching us that food is love. :) I just adore homemade Baklava (I even make a version of Rugelach with a Baklava-inspired filling) and yours sounds divine. Yes, please…I’ll take a gooey tray! Happy paleo and Baklava baking and…best wishes for a happy and meaningful Thanksgiving!

Trackbacks

  1. […] Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce (Gluten-Free, Grain-Free, Paleo) “Gingerbread has always been a part of our family Christmas traditions. For me, and I hope for others, this recipe is a culmination of favorite Christmas flavors–gingerbread, bourbon, pecans and caramel sauce. This gingerbread cake is not only moist and flavorful, it is dairy free, grain free and paleo. However, after one bite, no one would ever know. Enjoy and happy holidays!” […]

  2. […] Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce (gluten-free, paleo friendly), Wicked Good Kitchen […]

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