Gingerbread Cake

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gingerbread cake

Tall, moist and fluffy, this gingerbread cake is pleasantly – and not overwhelmingly – 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.

Makes 16 squares

Total time: 1 hour 20 minutes
Prep: 10 minutes
Bake: 40 minutes
Cool: 30 minutes

1 1/2 cups white whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
1/3 cup unslted butter, melted
1/2 cup molasses
1/2 cup packed brown sugar
2 large eggs
3/4 cup reduced-fat milk

1. Preheat oven to 350 degrees. Spray a 9-inch square baking pan with baking spray.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon and cocoa powder.

3. In a medium bowl, whisk together butter, molasses and sugar. Whisk in the eggs and the milk until combined. Gradually whisk wet mixture into flour mixture, whisking until well-combined and smooth.

4. Transfer batter to 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. Cool cake in pan on a wire rack, about 30 minutes, then cut into squares and serve.

Nutrition per square
Calories 151.3
Total Fat 4.9 g
Saturated Fat 2.7 g
Sodium 113.8 mg
Potassium 209.5 mg
Total Carbohydrate 26.8 g
Dietary Fiber 1.6 g
Sugars 15.4 g
Protein 2.8 g

More Healthy Recipes:
Vegan Chocolate Cake
Rustic Apple Cake