Gingerbread Cake
Be sure to read the Notes for Success section above the recipe!
Ingredients
For the Cake Batter:
- 4 Tbs Vegetable Oil 60ml
- ¼ cup Light Brown Sugar 50g
- 1 Tbs Flax Meal 8g
- 3 Tbs Hot Water 45ml
- ⅓ cup Hot Boiling Water 78ml
- ½ cup Molasses 118ml
- ½ cup Applesauce 120g
- 1½ teaspoon Baking Soda
- 1½ Tbs Ground Ginger
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- 1¾ cup All Purpose Flour (218g)
- 1 Tbs Natural Cocoa Powder (8g)
For the Cream Cheese Icing
Instructions
- Preheat the oven to 330°F & grease & parchment line an 8" x 8" cake pan *I like to bake this one at a slightly lower temperature than we are used to! It just simply does better at this temp keeping everything super moist!
- Combine the flax meal with the first measure of hot water in a small bowl & whisk to combine, let stand for 5 minutes to thicken to a paste.
- In a large mixing bowl combine the light brown sugar, oil, applesauce, molasses & the second measure of boiled water. Whisk together then add the baking soda
- Now sift the flour, cocoa powder, spices & salt directly into the wet ingredients in the mixing bowl. Whisk to a smooth batter
- Pour the batter into your prepared pan & bake immediately in the preheated oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out with moist crumbs, not raw batter
- While the cakes are cooling prepare the shelf stable cream cheese icing recipe as per the instructions on that page
Video
Notes
Be sure to read the Notes for Success section above the recipe!
Storage Gingerbread cake does not have to be refrigerated and will stay fresh for up to 4 days at room temperature loosely covered. For longer storage refrigerate for up to 1 week or freeze wrapped well for up to 2 months
Tried this recipe?Let us know how it was!