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RECIPE
13 INGREDIENTS 9 STEPS 1hr

Sticky Gingerbread Spice Cake

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.
Sticky Gingerbread Spice Cake Recipe | SideChef
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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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 ...
http://www.ful-filled.com
1hr
Total Time
50min
Active Time
$0.42
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1 1/2 cups
or Whole Wheat Pastry Flour or All-Purpose Gluten-Free Flour
1 tsp
Ground Cinnamon
1/4 tsp
Ground Allspice
1/4 tsp
Ground Nutmeg
1 tsp
Baking Powder
1/4 tsp
1/3 cup
Cooking Oil
or Avocado Oil or Sunflower Oil
1/2 cup
Dark Brown Sugar , firmly packed
or Muscovado Sugar
1/2 cup
Unsulphured Mild Molasses
1/4 cup
or Golden Syrup
1 tsp
Baking Soda
dissolved in 2 Tbsp hot water
1/2 cup
Buttermilk , room temperature
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Nutrition Per Serving

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CALORIES
326
FAT
10.8 g
PROTEIN
3.0 g
CARBS
56.6 g

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 (1 1/2 cups) , Ground Ginger (1/2 Tbsp) , 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 (1/3 cup) and 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.
Step 4
Whisk in Buttermilk (1/2 cup)
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 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 9
Serve plain, dusted with powdered sugar, or with soft whipped cream and soft candied cranberries.
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Nutrition Per Serving
Calories
326
% Daily Value*
Fat
10.8 g
14%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
1.7 mg
1%
Carbohydrates
56.6 g
21%
Fiber
0.9 g
3%
Sugars
38.1 g
--
Protein
3.0 g
6%
Sodium
305.3 mg
13%
Vitamin D
0.2 µg
1%
Calcium
81.2 mg
6%
Iron
2.3 mg
13%
Potassium
345.1 mg
7%
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