Servings: 6 to 8 pieces
Double Gingerbread Cake
Double Gingerbread Cake is a crazy flavorful gingerbread fix in the form of delicious fluffy cake! Make and share it during the holiday season!
Ingredients
- ¼ cup unsalted butter melted
- ¼ cup unsweetened applesauce
- ½ cup granulated cane sugar*
- 1/3 cup molasses
- ½ cup buttermilk
- 1 egg
- ¼ teaspoon baking soda
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup plus 1 tablespoon all-purpose flour**
- ½ cup white whole wheat flour
- ½ cup finely chopped candied or crystallized ginger
Instructions
- Preheat oven to 350 degrees. Grease an 8x8-inch baking pan, and line with parchment paper. Set aside.
- In a small bowl, stir together the candied or crystallized ginger with 1 tablespoon of the all-purpose flour. This will prevent the ginger pieces from sticking together and help keep them from all sinking to the bottom of the cake.
- In a large bowl, stir together the melted butter, applesauce, sugar, and eggs until light and creamy. Add the molasses and buttermilk.
- In a separate bowl, whisk together the flours, baking soda, ginger, and cinnamon. Add the dry ingredients to the wet, and stir until just combined. Fold in the ginger pieces.
- Pour batter into the prepared pan. Baked for 25-35 minutes, until the center is set and a toothpick inserted into the middle comes out with only a few crumbs clinging to it.
- Remove from oven and allow to cool in the pan. Using the parchment as a sling, remove the cake from the pan and cut into pieces. Serve dusted with powdered sugar or with lightly-sweetened whipped cream.
Notes
Adapted from Aunt Bea’s Delightful Desserts
*Use coconut sugar instead of cane sugar.
**Replace all-purpose flour with your favorite gluten-free flour blend.
Nutrition
Serving: 1Slice (of 6), Calories: 336kcal, Carbohydrates: 60g, Protein: 5g, Fat: 9g, Fiber: 2g, Sugar: 40g