Old Fashioned Gingerbread Cake

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Old Fashioned Gingerbread Cake | Anita's Organic Mill
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.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 1 cake


  • 1/2 cup Anita’s Organic Coconut Sugar or Light Brown Sugar
  • 1/2 cup Unsweetened, plain yogurt
  • 1/2 cup Oil
  • 1/2 cup Water
  • 1/4 cup Organic black strap molasses*
  • 1 tbsp Fresh ginger, grated
  • 1/4 cup Candied ginger, chopped finely
  • 1 cup Anita's Organic Whole Wheat Pastry Flour
  • 1/2 cup Anita's Organic All Purpose White Flour
  • 2 tsp Baking powder
  • 2 tsp Ground ginger
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground cloves
  • 1/2 tsp Salt


  • Preheat the oven to 350˚F. 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.
Showing 4 comments
  • Food nerd

    I love the addition of whole wheat flour in this recipe. Could this be made with discard sourdough starter?

    • Anita's Baking Team

      I’m sure you could work it in. Depending on how much you add there a few considerations including salt balance, change in pH which might require a small amount of baking soda, and the dough consistency which might involve adjusting the water. Give it a try and let us know how it goes.

  • Olisze

    Super moist! I didn’t have candied ginger, so I put lots of fresh grated ginger instead! Love the use of whole wheat pastry flour. The molasses and mix of spices complement the ginger nicely. Thanks for the great recipe!

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