Gingerbread Cake
A simple one bowl mix up for the batter & no refrigerator cream cheese icing! This means it can stay at room temperature for days although it probably won't last that long!
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
- 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 350°F & grease & parchment line an 9" x 9" cake pan
- 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 measuring cup combine the oil, applesauce & molasses
- In a larger mixing bowl combine the flour with the sugar, cocoa powder, spices, salt, & baking soda whisk or sift to combine
- Add to the wet ingredients in the mixing bowl all at once & whisk to a smooth batter, then add the other measure of hot boiling water whisking well to combine
- Pour the batter into your prepared pan & bake immediately in the preheated 350°F oven for approximately 25-30 minutes
- While the cakes are cooling prepare the shelf stable cream cheese icing recipe as per the recipe on that page
Video
Notes
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!