Easy Homemade Gingerbread Cake
As a child, my favourite sort of cake was a spice cake with vanilla frosting. I suppose I liked the sweetness of the frosting coupled with the mild scents of cinnamon, allspice, and cloves even back then. Cakes with a natural moistness translate extremely well to my current diet because I must eat gluten-free. That means my current favourite cake is gingerbread cake rather than spice cake. Because of the amount of butter and molasses, gingerbread has a lovely moist texture.Because the cinnamon, ginger, and pepper begin to perfume the kitchen once the batter starts to bake, this is a delightful recipe to hang out near the stove. This double layer cake is perfect for a special birthday cake or a lovely after-dinner dessert.For an extra special treat, serve with Decadent Rocky Road Ice Cream. Have a great time!
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 ⅓ cups brown sugar packed
- ⅔ cup granulated sugar
- 1 cup whole milk
- 1 cup blackstrap molasses
- ½ cup honey
- 3 cups gluten-free flour
- 2 tablespoons ginger ground
- 1 teaspoon cinnamon ground
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon black pepper ground
- 4 large eggs lightly beaten
- 1 tablespoon ginger fresh ginger, finely grated
Instructions
- Preheat the oven to 350°F (175°C / 180°C fan-forced). Grease and line two 9-inch (23cm) round cake pans with parchment paper, then lightly grease the parchment.
- Combine the butter, brown sugar, milk, molasses, and honey in a medium saucepan. Heat until the butter has completely melted and the mixture has come together. Make sure it doesn’t get too hot, or the milk will curdle. Set aside after removing from the heat.
- Combine the gluten-free flour, ground ginger, cinnamon, baking powder, salt, baking soda, and black pepper in a large mixing bowl.
- Add the butter-molasses mixture into the dry ingredients, stirring until smooth.
- Incorporate the lightly beaten eggs and 1 tablespoon of finely grated fresh ginger into the mixture, stirring until just combined. Make sure the mixture has cooled to lukewarm (around 100°F / 38°C) before adding the eggs to prevent them from scrambling.
- Divide the batter evenly between the two prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the centre comes out mostly clean with a few moist crumbs attached.
- Allow the cakes to cool for 10-15 minutes before transferring them to a cooling rack.
Nutrition
Calories: 400kcalCarbohydrates: 68gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 79mgSodium: 245mgPotassium: 388mgFiber: 2gSugar: 52gVitamin A: 447IUVitamin C: 0.1mgCalcium: 120mgIron: 2mg
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