Gingerbread Cake

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Gingerbread Cake

Tall, tender and fluffy, this gingerbread cake is pleasantly flavored with ginger, molasses and brown sugar. This might be a bit unusual, but I like to add just a tablespoon of cocoa powder to the dry mixture – not for flavor, but for a deeper color.

Gingerbread Cake
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Dessert
Yield: 16 squares
New quantity:
Ingredients
  • 1 teaspoon soft butter for pan
  • 1½ cups white whole-wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • ⅓ cup unsalted butter, melted
  • ½ cup molasses
  • ½ cup packed brown sugar
  • 2 large eggs
  • ¾ cup reduced-fat milk
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with butter.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon and cocoa powder.
  3. In a medium bowl, whisk together the butter, molasses and sugar. Whisk in the eggs, then the milk, until combined.
  4. Gradually whisk the wet mixture into the flour mixture, until well-combined and smooth.
  5. Transfer the batter to the prepared pan. Bake until top of cake is just firm to the touch and a toothpick inserted in center comes out clean, 35 to 45 minutes, depending on your oven. Mine was ready after 35 minutes.
  6. Cool the cake in the pan on a wire rack, about 30 minutes, then cut into squares and serve.
Nutrition Per Serving
Serving size: 1 square; Calories: 151; Total Fat: 5g; Carbohydrates: 27g; Sugars: 15g; Sodium: 114mg; Fiber: 1g; Protein: 3g

 
Gingerbread Cake


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