Ginger Spice Cake – Sugar-Free, Spicy-Sweet, and Holiday-Ready

Ginger cake was one of the last holdouts in my sugar-free baking journey. Every version I tested either came out too dry, too bitter (thanks, stevia), or totally lacking that cozy molasses depth we all crave in a spice cake.

Then this recipe happened: tender crumb, warm ginger bite, buttery without being greasy, and just sweet enough from honey alone. It’s technically not keto—but it is refined-sugar-free, blood sugar–friendlier, and miles ahead of anything boxed or bland.

Bonus? That ginger-spiked flour-based buttercream sounds weird, but trust me, it’s smooth, fluffy, and totally works.

💡 Why It’s Better Than Store-Bought

Let’s be honest—most sugar-free cakes taste like they’re missing something. This one doesn’t.

• Honey brings natural sweetness and depth, without blood-sugar chaos like white sugar.
• Ginger, cinnamon, and nutmeg layer warm spice without overwhelming the cake.
• The white vinegar + baking soda combo gives a light lift and soft texture.
• And that old-school flour-thickened buttercream? Whips up fluffy, silky, and stable—no powdered sugar needed.

It’s British-style spice cake comfort with a refined-sugar-free upgrade.

🧾 Ingredients That Kept It Sugar-Free (and Satisfying)

• Melted butter (150g) – Richness, moisture, and that classic cake base.
• Honey (100g) – Natural sweetener with better glucose response than sugar. Still not keto, but cleaner.
• Eggs (3 large) – For structure and moisture.
• Self-raising flour (180g) – Includes leavening, but we also add more lift with soda/vinegar.
• Baking soda (1 tsp) – Reacts with vinegar for extra rise.
• White vinegar (1 tsp) – Acid that activates the baking soda.
• Ground ginger (2 tbsp) – Big flavor, not shy.
• Cinnamon & nutmeg (1 tsp each) – Complements the ginger, rounds out the spice profile.

Buttercream Frosting:

• Flour (20g) – Thickens the base instead of powdered sugar.
• Honey (70g) – Sweetens without refined sugar.
• Milk (100ml) – Use dairy or oat for creaminess.
• Butter (100g, room temp) – Whips into a stable, fluffy frosting.
• Ground ginger (1 tsp) – Spicy sweet top note that pulls it all together.

🔁 Low-Carb Substitutions That Work (Sorta)

Swap	Result
Almond flour	Not recommended here—texture gets too dense and oily.
Coconut sugar	Works 1:1 if you don’t want honey. Still not keto, but lower GI.
Keto sweetener (e.g. erythritol)	Works for frosting if you skip the flour-thickened method.
Dairy-free?	Use oat milk or almond milk in frosting and cake base.

⚠️ What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Dry cake	Overbaked or used non-fat milk	Stick to 20 mins. Use whole milk or oat.
Gummy frosting	Didn’t cool flour-milk mix before whipping	Let it cool completely before adding butter
No rise	Forgot vinegar or used old baking soda	Don’t skip the acid-soda combo!
Bland cake	Used too little ginger	2 tbsp may seem like a lot—it’s not.

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 190°C / 375°F (gas mark 5). Grease and line two 18cm (7″) cake tins.
2. Whisk together melted butter, eggs, honey, and vinegar until smooth.
3. Add spices, flour, and baking soda. Stir until fully combined.
4. Divide into cake tins and bake for 20 minutes or until a toothpick comes out clean.
5. Cool completely before frosting.

For the frosting:

1. In a saucepan, whisk milk and flour. Add honey. Simmer gently until thickened. Cool to room temp.
2. In a mixing bowl, whisk soft butter until fluffy. Slowly add the cooled flour mixture by spoonfuls.
3. Add ginger and whip until smooth and light.
4. Use half to sandwich the cakes, and the rest for the top.

🧠 Keto-ish Baking Tricks That Help

• Weigh your ingredients. Honey and flour are dense—measuring by cups throws it off.
• Cool that frosting base fully. Warm milk + butter = separated mess.
• Spices matter. Use fresh ground ginger and cinnamon for best flavor.

🧊 How I Store and Track It

• Store covered at room temp for 1 day or refrigerate up to 4 days.
• Can be frozen in slices—just wrap tightly and thaw overnight.
• Not strictly low-carb, but a much more blood sugar–friendly option than traditional sugar cakes.

❓ Can I Eat This on Keto? (Yes, Here’s Why)

Technically no—because of honey and flour. But it is:

• Refined sugar free
• Moderate carb
• High fat (from butter and eggs)
• And it won’t spike you the same way a boxed cake would.

Use it for special occasions or as a better swap if you’re easing off strict keto or feeding mixed eaters.

📊 Full Nutrition Facts – Per 1 Slice (Out of 12)

Nutrient	Amount
Calories	314 kcal
Total Fat	21 g
– Saturated Fat	12 g
Cholesterol	112 mg
Sodium	180 mg
Potassium	90 mg
Total Carbs	27 g
– Fiber	1 g
– Net Carbs	26 g
Protein	5 g
Calcium	40 mg
Iron	1 mg

Check out More Recipes:

• Keto Lemon Drizzle Cake – Zesty, Moist, and Low-Carb Without the Grit
• Sugar-Free Banana Cake – Fruit-Sweetened, Moist, and Frosted Like a Banoffee Dream
• Sugar-Free Raspberry Swirl Cheesecake – Creamy, Tangy, and Keto-Approved