Gingerbread Cookies are always a winner but what about a Gingerbread Cake? This cake is rich, moist and packed full of gingery goodness. Enjoy warm from the oven with a dollop of vanilla ice cream.
½ cup Anita’s Organic Coconut Sugar or Light Brown Sugar
½ cup unsweetened, plain yogurt
½ cup oil
½ cup water
¼ cup organic black strap molasses*
1 tbsp fresh ginger, grated
¼ cup candied ginger, chopped finely
2 tsp baking powder
2 tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ tsp salt
Pre-heat the oven to 350F. Grease and line, with parchment paper an 8-inch round cake pan.
In a large bowl mix together the coconut sugar, yogurt, oil, water, molasses and grated ginger. Stir in the chopped candied ginger.
In a medium sized bowl sift together the flours and baking powder. Stir in the spices and salt until everything is evenly mixed.
Add the dry mix to the wet, a little at a time, until all the flour is fully incorporated. Do not over mix. Scrape the batter into the prepared cake pan and bake in the centre of the oven for 35 to 40 minutes. Insert a wooden skewer or toothpick into the centre of the cake to test it is cooked through.
Allow to cool in the pan for 15 to 20 minutes and then remove from the pan and transfer to a wire rack. Serve the gingerbread cake while still warm with a scoop of vanilla bean ice cream and a sprinkle of more chopped candied ginger.
*We use Wholesome Sweetener Organic Blackstrap Molasses which has a very strong flavour. If using a ‘fancy molasses’ or lighter version you may wish to increase the amount by a couple more tablespoons.