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Servings:

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.

Total Time

1hr

0.0

0 Ratings

Author: Ful-Filled

Servings:

Ingredients

•

1 1/2 cups

All-Purpose Flour

or Whole Wheat Pastry Flour or All-Purpose Gluten-Free Flour

•

2 tsp

Ground Ginger

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/4 tsp

Ground Allspice

•

1/4 tsp

Ground Nutmeg

•

1 tsp

Baking Powder

•

1/4 tsp

Salt

•

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

•

4 Tbsp

Honey

or Golden Syrup

•

1 tsp

Baking Soda

•

1/2 cup

Buttermilk , room temperature

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Grease and line an 8×8-inch baking tin with parchment paper.

Sift All-Purpose Flour (1 1/2 cups) , Ground Ginger (2 tsp) , Simply Organic Cinnamon, Ground (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.

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 (4 Tbsp) , and dissolved Baking Soda (1 tsp) . Whisk until mixture is homogenous.

Whisk in 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.

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.

Nutrition Per Serving

CALORIES

326

FAT

10.8 g

PROTEIN

3.0 g

CARBS

56.6 g