Gingerbread Cake w/ Sweetened Whipped Cream

Serves 4

Gingerbread Cake

2/3 cup plus 1 tablespoon
Wheat-Free Market Ginger Spice Muffin Makers
2 large eggs
2 tablespoons milk or heavy cream
2 tablespoons melted butter (unsalted)
1/2 tablespoon
Wheat-Free Market Sweetener

Preheat oven to 350 degrees F. Oil the bottom and sizes of a mini loaf pan (approximately 4X6 inches). 

To a medium bowl add the muffin mix, eggs, milk, butter and sweetener. Mix until smooth. Pour into prepared pan and bake for 22-25 minutes or until toothpick inserted in the middle is clean. Do not over bake. 

Sweetened Whipped Cream

¼ cup heavy whipping cream
¼ teaspoon vanilla extract
1 teaspoon
Wheat-Free Market Sweetener

Add cream, vanilla and sweetener to Magic Bullet type device and blend until thick.*
*You can also add ingredients to a bowl and whip with hand mixer until thick.

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