Old Fashioned Gingerbread Cake

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Old Fashioned Gingerbread Cake | Anita's Organic Mill
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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:15min
Bake Time:40min
Yields:1 cake
Skill Level:Easy
Rating:
Votes: 2
Rating: 5
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Ingredients

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  • 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

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Directions

  1. Preheat the oven to 350˚F. Grease and line, with parchment paper an 8-inch round cake pan.
  2. In a large bowl mix together the coconut sugar, yogurt, oil, water, molasses and grated ginger. Stir in the chopped candied ginger.
  3. In a medium sized bowl sift together the flours and baking powder. Stir in the spices and salt until everything is evenly mixed.
  4. Add the dry mix to the wet, a little at a time, until all the flour is fully incorporated. Do not over mix.
  5. 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.
  6. Allow to cool in the pan for 15 to 20 minutes and then remove from the pan and transfer to a wire rack.
  7. Serve the gingerbread cake while still warm with a scoop of vanilla bean ice cream and a sprinkle of more chopped candied ginger.

Notes

*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.

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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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