Gingerbread Cake Recipe

Gingerbread cake is a wonderfully spiced dessert that evokes warmth and comfort, making it ideal for the colder months and festive occasions. With its rich flavors and soft texture, this cake captures the spirit of the season perfectly, bringing people together in joy and celebration. Whether it’s served at a holiday gathering or enjoyed as an afternoon treat, this gingerbread cake is sure to delight.

Why Make This Recipe

There are countless reasons to make gingerbread cake. First and foremost, it’s a treat that fills the kitchen with delightful aromas of spices, instantly creating a cozy atmosphere. The combination of honey, brown sugar, and warm spices not only satisfies your sweet tooth but also warms the soul. Plus, this particular recipe is straightforward and uses simple ingredients that are easy to find. Whether you are a seasoned baker or a beginner, you’ll find success and joy in whipping up this delicious cake.

How to Make Gingerbread Cake

Making gingerbread cake is a simple process that yields a moist, flavorful dessert. Below you will find a detailed guide on how to create this delightful cake from scratch.

Ingredients:

1¼ cup All Purpose Flour (150 grams)
1½ tsp Baking Powder
½ tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp Ground Ginger
⅛ tsp Ground Cloves
¼ tsp Salt
½ cup Honey (120 ml)
½ cup Oil (120 ml)
1 large Egg
½ cup Brown Sugar (100 grams packed, I used powdered jaggery)
½+¼ Water (180 ml)

Directions:

Preheat the oven to 160°C (320°F). Line a 20 cm square baking pan with parchment paper and grease it well with oil. Set aside.
In a saucepan, take ½ cup of water and bring it to a boil. Remove it from heat and add in the honey, mixing well. Next, add in the baking soda and mix thoroughly. Finally, incorporate the remaining ¼ cup of water and set aside to cool.
In another bowl, combine the flour, baking powder, salt, cinnamon, cloves, and ginger, mixing them well. Set this mixture aside.
In a separate bowl, mix the oil and jaggery (or brown sugar) until well combined. Add in the egg and whisk until smooth.
Gently fold in half of the flour mixture into the wet ingredients. Then add in all of the cooled honey mixture and mix well. Finally, incorporate the remaining flour until just combined; the batter will be runny.
Pour the batter into the prepared cake pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool completely in the pan.
Carefully unmold and peel off the parchment paper. Slice into squares and enjoy!

How to Serve Gingerbread Cake

Gingerbread cake can be served in various ways. Whether enjoyed plain, dusted with powdered sugar, or topped with a dollop of whipped cream, this cake is versatile enough to suit your preferences. For an extra festive touch, consider adding a drizzle of cream cheese frosting or pairing it with a scoop of vanilla ice cream.

How to Store Gingerbread Cake

To store your gingerbread cake, let it cool completely and then wrap it tightly in plastic wrap or store it in an airtight container. You can keep it at room temperature for up to a few days. For longer storage, consider refrigerating it, where it can last for about a week. For even longer preservation, you can freeze the cake for up to three months. Just ensure that it’s well-wrapped to protect against freezer burn.

Tips to Make Gingerbread Cake

Make sure the honey is at room temperature to ensure it mixes well with the other ingredients.
Allow the cake to cool completely before slicing to maintain its moist texture.
You can experiment with adding nuts or dried fruits to the batter for added texture and flavor.

Variation

Feel free to experiment with this gingerbread cake recipe by adding your favorite spices or by substituting the brown sugar with maple syrup for a different flavor profile. You can also add chocolate chips for a sweeter twist!

FAQs

1. Can I make this gingerbread cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you’re using is suitable for baking.

2. How can I make this cake vegan?
To make this gingerbread cake vegan, you can replace the egg with a flax egg (one tablespoon of ground flaxseed mixed with three tablespoons of water, left to sit until thickened) and use a plant-based oil.

3. How can I enhance the flavor of my gingerbread cake?
You can enhance the flavor by adding a mix of fresh grated ginger along with the ground spices or incorporating a splash of vanilla extract to the batter for added depth.

Gingerbread Cake

A wonderfully spiced gingerbread cake that evokes warmth and comfort, perfect for colder months and festive occasions.

Prep Time 20

Cook Time 45

Total Time 1 5

Serving Size servings

Ingredients

Dry Ingredients

1.25 cups All Purpose Flour 150 grams
1.5 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp Ground Ginger
0.125 tsp Ground Cloves
0.25 tsp Salt

Wet Ingredients

0.5 cups Honey 120 ml
0.5 cups Oil 120 ml
1 large Egg
0.5 cups Brown Sugar 100 grams packed, or powdered jaggery
0.75 cups Water 180 ml total (½ + ¼ cup)

Instructions

Preparation

Preheat the oven to 160°C (320°F). Line a 20 cm square baking pan with parchment paper and grease it well with oil.
In a saucepan, take ½ cup of water and bring it to a boil. Remove from heat and add the honey, mixing well.
Add the baking soda to the honey mixture and mix thoroughly. Then incorporate the remaining ¼ cup of water and set aside to cool.

Mixing Ingredients

In another bowl, combine the flour, baking powder, salt, cinnamon, cloves, and ginger. Mix well and set aside.
In a separate bowl, mix the oil and jaggery (or brown sugar) until well combined. Add the egg and whisk until smooth.
Gently fold half of the flour mixture into the wet ingredients. Then add all of the cooled honey mixture and mix well.
Incorporate the remaining flour until just combined; the batter will be runny.

Baking

Pour the batter into the prepared cake pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool completely in the pan.
Carefully unmold the cake, peel off the parchment paper, slice into squares, and enjoy!

Notes

Gingerbread cake can be enjoyed plain, with powdered sugar, whipped cream, cream cheese frosting, or vanilla ice cream. Store wrapped in plastic or in an airtight container for up to a week.