Easy Gingerbread Cake
User Reviews
5.0
6 reviews
Excellent
Easy Gingerbread Cake
Report
Richly spiced and delicious Gingerbread Cake. This Perfect Gingerbread Cake recipe has light brown sugar, egg, avocado oil, molasses, flour, ginger, nutmeg, cinnamon, and allspice. Everything is then baked in a square cake pan and finished with powdered sugar for a delicious yet simple effect.
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Ingredients
- 211 g (1-½ cups) of all-purpose flour, spooned into a measuring cup, leveled off, and sifted
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ½ teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg
- ½ cup avocado oil or unsalted butter , melted
- ½ cup packed light or dark brown sugar
- ⅔ cup unsulphured molasses , such as Grandma's Original
- ⅔ cup boiling water
- 1 large egg , room temperature
Instructions
- Preheat the oven to 350 °F. Line with parchment paper a 9-in square pan or grease the pan with butter and lightly coat with flour.
- In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together the avocado oil or melted butter, salt, light brown sugar, molasses, and boiling water until combined. When the mixture is lukewarm, whisk in the egg until blended.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Pour the batter into the prepared pan and bake the Gingerbread Cake for about 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Set the Cake on a rack to cool slightly, then sprinkle with powdered sugar and cut into squares and serve. Enjoy!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Let it cool completely to room temperature, then wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3-4 days. You can keep it in the refrigerator for up to a week, but the texture may dry slightly.
- To reheat: Microwave it for 10-15 seconds per slice or warm it up in the oven at 350°F (175°C) for 5-10 minutes.
- Serve the cake warm with your favorite toppings, such as whipped cream, vanilla ice cream, or caramel sauce. It's important to note that repeated reheating and cooling of the cake can affect its texture, so it's best only to reheat the amount you plan to eat at once.
- Serve the cake warm with your favorite toppings, such as whipped cream, vanilla ice cream, or caramel sauce. It's important to note that repeated reheating and cooling of the cake can affect its texture, so it's best only to reheat the amount you plan to eat at once.
- Make-Ahead
- Make-Ahead
- Gingerbread cake can be made beforehand to save time and make meal planning easier. Once the cake has cooled completely, wrap it tightly in plastic or aluminum foil and store it in the refrigerator for up to 2 days. You can also freeze Gingerbread Cake for up to 2-3 months by wrapping it tightly in plastic wrap and placing it in an airtight freezer bag. When you're ready to serve the cake, thaw it overnight in the refrigerator and bring it to room temperature before serving.
- Gingerbread cake can be made beforehand to save time and make meal planning easier. Once the cake has cooled completely, wrap it tightly in plastic or aluminum foil and store it in the refrigerator for up to 2 days. You can also freeze Gingerbread Cake for up to 2-3 months by wrapping it tightly in plastic wrap and placing it in an airtight freezer bag. When you're ready to serve the cake, thaw it overnight in the refrigerator and bring it to room temperature before serving.
- Alternatively, you can reheat the cake in the oven at 350°F (175°C) for 5-10 minutes. Making Gingerbread Cake ahead of time allows you to enjoy a delicious dessert without the stress of preparing it at the last minute.
- Alternatively, you can reheat the cake in the oven at 350°F (175°C) for 5-10 minutes. Making Gingerbread Cake ahead of time allows you to enjoy a delicious dessert without the stress of preparing it at the last minute.
- To store: Let it cool completely to room temperature, then wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3-4 days. You can keep it in the refrigerator for up to a week, but the texture may dry slightly.
- To reheat: Microwave it for 10-15 seconds per slice or warm it up in the oven at 350°F (175°C) for 5-10 minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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