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Gingerbread with Coconut Whipped Cream

Another gluten-free take on a classic autumn pastry! This recipe uses fresh, spicy ginger and is topped with smooth, buttery coconut whipped cream. 



Prep Time:

25 min.

Bake for:

45 min.

Good For:

Breakfast, Snacks


Gingerbread with Coconut Whipped Cream

Recently I received delicious organic ginger straight from Japan’s ginger capital, Kochi Prefecture on Shikoku Island. Ginger soothes sore muscles, lowers blood sugar and cholesterol, boosts immunity, has antioxidant and anti-inflammatory properties and relieves indigestion just to name a few benefits!

I love adding ginger to most of my sweet treats, whether that’s a smoothie, tea or baked goods. And what better way to use ginger than to make a classic gingerbread? This recipe uses a lot of freshly grated ginger which adds spice and crunch to the cake, while the coconut whipped cream complements with a buttery, smooth flavor. Note that you’ll be preparing the coconut whipped cream a few hours beforehand. 

gingerbread eat with meraki



  • Coconut flour, 1/2 cup
  • Baking powder, 2 tsp.
  • Coconut sugar, 1/2 cup
  • Coconut milk, 1/2 cup
  • Eggs, 3
  • Salt, a dash
  • Coconut oil, melted, 1/2 cup
  • Grated ginger, 1/2 cup
  • Cinnamon, 1 tsp.
  • Nutmeg, 1/2 tsp.


  • Coconut milk, 1 can
  • Coconut sugar, 1 tbsp.

      We’ll start with the coconut whipped cream first! Open a can of coconut milk and scoop up the top part which should be creamy and white. The bottom part is more liquid-y and translucent – save this part for the gingerbread part. Refrigerate the top creamy part over night or for at least 8 hours. 

      Preheat your oven to 170C.

      Grate ginger or use a food processor to grate ginger with water. Remove excess water after grating – you can use this for tea or drinks! 

      Add ginger to gingerbread ingredients and mix well. 

      Grease a loaf pan with coconut oil. 

      Bake for 45 minutes then cool for at least 30 minutes. 

      Take out your chilled creamy coconut milk and add coconut sugar. Use a whisk to beat it until it takes on the consistency of whipped cream! 

      Serve your gingerbread with a dollop of whipped cream or layer the whipped cream on top of the cake. Enjoy!

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