Gingerbread Cake - Kidney Kitchen

Ingredients

• ¼ cup sorghum flour
• ⅔ cup almond flour
• 1 teaspoon baking powder
• 2 tablespoons unsalted butter
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground cloves
• 2 teaspoons molasses
• 2 tablespoons heavy cream
• ¼ cup cream cheese (or mascarpone), room temperature
• ¼ cup water
• 4 large eggs
• ½ cup (85 grams) Swerve® brown sweetener
• 2 tablespoons Splenda® brown sugar blend (or more Swerve® brown)
• ½ teaspoon baking soda
• 2 tablespoons Swerve® powdered sweetener or regular powdered sugar*
• ½ teaspoon fresh orange zest