NKD Living Gingerbread House Cake by Charleys Health

Get creative with NKD Living & Charley's Health this Christmas!

Many of us aren't able to see our extended family this Christmas but that doesn't mean you shouldn't pull out all the stops to make this Christmas extra special... the low sugar way! 💚

"I’ve partnered with the incredible NKD living to bring you these delicious festive treats! NKD living produces an amazing array of sugar free alternative products, which can easily be swapped into your classic baking recipes. I’ve been loving using NKD Living Erythritol GOLD and NKD Living Powdered Erythritol in my cakes and frostings." Charley's Health

This gingerbread house cake is low in sugar, low in carbs, sweet, moist, spiced and also looks super cute... what more could you want?! You can get as creative as you like with the gingerbread decorations and build a little village, add some gingerbread men or whatever else your heart desires! 

Gingerbread Cookies

💚 1 cup NKD Living Erythritol GOLD

💚 3/4 cup Vegan Butter

💚 1/2 cup NKD Living Almond Flour

💚 3 1/2 cup Oat Flour

💚 2 tsp ground Cinnamon

💚 1 tsp Mixed Spice

💚 Pinch ground Nutmeg

💚 Pinch ground Cloves

💚 Pinch Salt

💚 1 whole Egg

Instructions

• Preheat your oven to 170c and line a large baking sheet with parchment.
• In a large mixing bowl, cream together the vegan butter sugar and sugar alternative. Add in the egg and beat thoroughly into the mixture.
• Fold through the dry ingredients, then use your hands to bring all of the mixture together. If the mixture is still too wet, add a little extra flour. Mould the dough into a ball and place into a clean mixing bowl to rest in the fridge for at least 30 minutes.
• Roll out your dough onto a floured surface and cut out your cookie shapes. Carefully place these onto your baking sheet and bake for 13-15 minutes, until golden brown. Allow to cool completely before decorating.

Gingerbread Sponge Cake

💚 1 cup NKD living Erythritol GOLD

💚 1/2 cup Vegan Butter

💚 3 medium sized Eggs

💚 1 3/4 cups Oat Flour

💚 1/2 cup NKD Living Almond Flour

💚 1 tsp Baking Powder

💚 Pinch Salt

💚 1 tsp Ground Sweet Cinnamon

💚 1 tsp Mixed Spice

Cinnamon Butter Frosting

💚 3 tbsp Vegan Butter

💚2 cups NKD Living Powdered Erythritol

💚1/2 tsp ground sweet Cinnamon

Instructions

• Preheat the oven to 180c and line a 20cm loose bottom cake tin with baking parchment.
• In a large mixing bowl, cream together the vegan butter, sugar and sugar alternative until light and fluffy. Beat in the eggs one at a time.
• Fold through your dry ingredients to create a smooth batter, then pour this into your cake tin.
• Place the cake into the oven to bake for 35-45 minutes, or until completely cooked through and a skewer comes out clean. Allow to cool completely.
• For your cinnamon butter icing, beat the vegan butter whilst gradually adding in the icing sugar until light and fluffy. Whisk through the cinnamon, adjusting to taste. If you desire a thicker frosting or feel it's too runny, you can add more icing sugar.
• Once your cake has cooled, spread the ¼ frosting evenly, adding extra on top to create a whipped, snowy effect. Garnish with your gingerbread decorations and toppings of choice.