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Sticky Gingerbread Spice Cake

13 INGREDIENTS • 9 STEPS • 1HR

Sticky Gingerbread Spice Cake

Recipe
Tis the season for gingerbread. The rich flavors of molasses and warm spices with a sweet & sticky exterior that yields to a soft, tender crumb. This sticky gingerbread spice cake is our adapted rendition of the beloved traditional cake.
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Tis the season for gingerbread. The rich flavors of molasses and warm spices with a sweet & sticky exterior that yields to a soft, tender crumb. This sticky gingerbread spice cake is our adapted rendition of the beloved traditional cake.
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

1HR

Total Time

$0.42

Cost Per Serving

Ingredients

Servings
8
us / metric
All-Purpose Flour
185 g
All-Purpose Flour
or Whole Wheat Pastry Flour or All-Purpose Gluten-Free Flour
Ground Ginger
2 tsp
Ground Ginger
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Allspice
1/4 tsp
Ground Allspice
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Baking Powder
1 tsp
Baking Powder
Salt
1/4 tsp
Salt
Cooking Oil
80 mL
Cooking Oil
or Avocado Oil or Sunflower Oil
Dark Brown Sugar
110 g
Dark Brown Sugar, firmly packed
or Muscovado Sugar
Unsulphured Mild Molasses
170 g
Unsulphured Mild Molasses
Honey
4 Tbsp
Honey
or Golden Syrup
Baking Soda
1 tsp
Baking Soda
dissolved in 2 Tbsp hot water
Buttermilk
120 mL
Buttermilk, room temperature

Nutrition Per Serving

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Calories
326
Fat
10.8 g
Protein
3.0 g
Carbs
56.6 g
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

Author's Notes

Yields 9 even squares.

FOR DAIRY-FREE BUTTERMILK: stir 1/2 Tbsp lemon juice or apple cider vinegar into 1/2 cup of room temperature soy milk. Leave to curdle for a few minutes before using in the recipe.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C). Grease and line an 8×8-inch baking tin with parchment paper.
step 2
Sift All-Purpose Flour (185 g), Ground Ginger (2 tsp), Ground Cinnamon (1 tsp), Ground Allspice (1/4 tsp), Ground Nutmeg (1/4 tsp), dissolved Baking Powder (1 tsp), and Salt (1/4 tsp) into a medium-sized bowl, whisk well to ensure all ingredients are well combined.
step 3
In a separate mixing bowl, add Cooking Oil (80 mL) and Dark Brown Sugar (110 g), whisking to combine until mixture is well combined. Add in Unsulphured Mild Molasses (170 g), Honey (4 Tbsp), and dissolved Baking Soda (1 tsp). Whisk until mixture is homogenous.
step 4
Whisk in Buttermilk (120 mL)
step 5
Add the dry ingredients mixture into the liquid mixture and gently stir into the liquid with the whisk until just combined.
step 5 Add the dry ingredients mixture into the liquid mixture and gently stir into the liquid with the whisk until just combined.
step 6
Pour the batter into the prepared baking dish and bake for 30-35 minutes. The top will be a deep brown and a toothpick inserted into the center will come out clean.
step 6 Pour the batter into the prepared baking dish and bake for 30-35 minutes. The top will be a deep brown and a toothpick inserted into the center will come out clean.
step 7
Allow cake to cool in the baking tin on a cooling rack for at least 10 minutes before removing the cake to continue cooling outside of the tin until it reaches room temperature.
step 8
Slice the cake into 9 even squares, setting the cake slices on a parchment-lined plate or storage container. Store covered at room temperature for at least one day to allow stickiness to develop.
step 8 Slice the cake into 9 even squares, setting the cake slices on a parchment-lined plate or storage container. Store covered at room temperature for at least one day to allow stickiness to develop.
step 9
Serve plain, dusted with powdered sugar, or with soft whipped cream and soft candied cranberries.
step 9 Serve plain, dusted with powdered sugar, or with soft whipped cream and soft candied cranberries.
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