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.
or Whole Wheat Pastry Flour or All-Purpose Gluten-Free Flour
or Avocado Oil or Sunflower Oil
Dark Brown Sugar
, firmly packed
or Muscovado Sugar
Unsulphured Mild Molasses
or Golden Syrup
, room temperature
Preheat oven to 350 degrees F (180 degrees C). Grease and line an 8×8-inch baking tin with parchment paper.
All-Purpose Flour (1 1/2 cups)
Ground Ginger (1/2 Tbsp)
Ground Cinnamon (1 tsp)
Ground Allspice (1/4 tsp)
Ground Nutmeg (1/4 tsp)
Baking Powder (1 tsp)
Salt (1/4 tsp)
into a medium-sized bowl, whisk well to ensure all ingredients are well combined.
In a separate mixing bowl, add
Cooking Oil (1/3 cup)
Dark Brown Sugar (1/2 cup)
, whisking to combine until mixture is well combined. Add in
Unsulphured Mild Molasses (1/2 cup)
Honey (1/4 cup)
, and dissolved
Baking Soda (1 tsp)
. Whisk until mixture is homogenous.
Buttermilk (1/2 cup)
Add the dry ingredients mixture into the liquid mixture and gently stir into the liquid with the whisk until just combined.
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.
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.
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.
Serve plain, dusted with powdered sugar, or with soft whipped cream and soft candied cranberries.
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.
Nutrition Per Serving
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