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Gingerbread Cake

Gingerbread Cake is a flavourful, soft cake made by flavouring the flour with ginger powder, cinnamon & nutmeg powder & blend with butter and baking it. Gingerbread Cake is an anytime snack that is healthy too. Gingerbread Cookies are simple to make & could be baked in minutes.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings15 cakes
AuthorSharmilee J

Ingredients

Dry Ingredients

  • 1 and 1/2 cups flour
  • 1 and 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ginger powder
  • 3/4 teaspoon cinnamon powder
  • 1/2 teaspoon cloves powder

Wet Ingredients

  • 1/2 cup hot water
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/3 cup melted butter
  • 1 egg at room temperature

Topping

  • 2 tablespoon or as needed to dust icing sugar or powdered sugar
  • frosting or whipped cream

Instructions

  • Lay a parchment paper in a 7 X 7 inch cake tin. Grease it with melted butter all over the tin including the sides.
  • Cake tin is prepared and ready, Set it aside. You can even sprinkle flour over it. Preheat oven at 176 DEG C for 10 mins.
  • Add 1/2 cup hot water along with 1/2 cup brown sugar, 1/2 cup honey and 3/4 teaspoon vanilla extract. Whisk it well until sugar dissolves completely.
  • Add 1/3 cup melted butter. Beat 1 egg well and add it.
  • Whisk it well and set it aside.
  • To a mixing bowl add 1 and 1/2 cups flour, 1 and 1/4 teaspoon baking powder, 1/8 teaspoon baking soda and 1/8 teaspoon salt. Add 1 teaspoon ginger powder, 3/4 teaspoon cinnamon powder and 1/2 teaspoon clove powder.
  • Whisk well for even mixing.
  • Add the prepared wet ingredient mixture to it.
  • Whisk it gently.
  • Whisk until no lumps are formed.
  • Give a quick mix with a spatula. The batter will be watery.
  • Transfer the batter into the cake tin.
  • Tap it gently to remove air bubbles if any.
  • Bake in preheated oven at 176 deg C for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool down completely. Scrap the sides using a knife.
  • Invert and demold. Sprinkle icing sugar or powdered sugar on top.
  • Cut into squares.
  • Top it with frosting of your choice and enjoy. I topped it with shipped cream and sprinkled cinnamon powder.

Notes

  • I used honey but you can replace it with molasses or thick jaggery syrup. You can even golden syrup instead.
  • The cake is very soft and slightly moist. Make sure to cool down the cake completely then slice.
  • The batter will be runny so do not panic. It will be perfect after baking.
  • I used a 7 X 7 inch cake tin and got 9 big squares.
  • The color of the cake depends on the color of the honey and brown sugar used.
Nutrition Facts
Gingerbread Cake
Amount Per Serving (30 g)
Calories 83 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 19mg6%
Sodium 152mg7%
Potassium 14mg0%
Carbohydrates 13g4%
Fiber 0.1g0%
Sugar 12g13%
Protein 0.4g1%
Vitamin A 109IU2%
Vitamin C 0.004mg0%
Calcium 26mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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