Easy and Moist Gingerbread cake
Experience the embrace of our moist Gingerbread Cake, a recipe that beautifully melds traditional spices to assemble a sense of sentimentality with every tasty piece. This cake boasts a harmony of 150 grams of all-purpose flour a blend of cinnamon, ginger and cloves and the natural sweetness derived from 120 milliliters of honey. The combination of 120 milliliters of oil and a tender crumb made with sugar or jaggery, along with the lightness provided by baking powder and soda results in a moist texture that feels like receiving a warm hug in every mouthful. Whether you're celebrating an occasion or enjoying a gathering with loved ones this gingerbread cake is more than just a dessert; it's an unforgettable memory, in the making—a creation measured with cups and spoonfuls filled with love.
Print
Pin
Servings: 12
Ingredients
- 1¼ c All Purpose Flour 150 g
- 1½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ⅛ teaspoon Ground Cloves
- ¼ teaspoon Salt
- ½ c Honey 120 ml
- ½ c Oil 120 ml
- 1 large Egg
- ½ c Brown Sugar 100 g packed, or powdered jaggery
- ½ +¼ c Water 180 ml
Instructions
- Start by preheating your oven to 160°C (320°F).
- Take a 20 cm baking pan. Line it with parchment paper. Grease the pan, with oil to prevent sticking.
- Begin by boiling half a cup of water then remove it from heat.
- Stir in honey followed by baking soda.
- Add a quarter cup of water. Allow the mixture to cool down.
- In a bowl combine flour, baking powder, salt, cinnamon, cloves and ginger. Mix them together thoroughly.
- In another bowl blend oil with sugar/jaggery. Whisk, in an egg until well incorporated.
- Carefully fold half of the flour mixture into the wet ingredients.
- Mix in the honey water mixture.
- Gradually add in the remaining flour while stirring until everything is just combined.
- Pour your batter into the pan.
- Place it in the oven. Bake for 40 to 45 minutes or until a toothpick inserted comes out clean.
- Allow your cake to cool completely while still in the pan.
- Once cooled gently remove it from the pan by unmolding it and peeling off any parchment paper.
- Slice your cake as desired and savor each bite!
Notes
You can turn our Easy and Moist Gingerbread Cake into a gluten-free delight with a bit of baking adventure! Even if you follow a diet you don't have to give up on your gingerbread dreams. Just make a few adjustments. Instead of using all-purpose flour opt, for a high-quality gluten-free all-purpose flour blend that's designed to be used as a one-to-one substitute. Different brands offer different results so choose one that you trust when it comes to baking.
Keep an eye on the batter's consistency since gluten-free flour absorbs liquids differently. If the batter seems thick feel free to add more water or milk until it reaches the perfect pourable consistency. Embrace this version with the warmth and spice as before. Witness how this gingerbread cake becomes not just a mimic of the original but proudly delicious, in its own right while being gluten-free.