Gingerbread Cake

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 44
Rating: 3
You:
Rate this recipe!
Servings one 9x5-inch loaf pan
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 45 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 44
Rating: 3
You:
Rate this recipe!
Servings one 9x5-inch loaf pan
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 45 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325°F. Oil a 9x5-inch loaf pan.
  2. Combine all dry ingredients in a medium bowl. In a large bowl, thoroughly whisk together eggs, applesauce, molasses, and oil. Fold dry ingredients into wet until no dry flour is visible.
  3. Pour batter into the prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool for 30 minutes before removing from the loaf pan.
  4. To ice, whisk together powdered sugar and enough water to make a thick yet pourable mixture. Drizzle over the top of the cake and let sit for a few minutes to harden.
Products Used in this Recipe
Recipe Comments

6 thoughts on “Gingerbread Cake

    1. recipe specialist

      Hi Elizabeth,
      Evaporated Cane Sugar or just “Cane Sugar” is made from sugar cane and is slightly less processed than refined, white sugar. It has a light blond color and slightly larger grain than white sugar and can be used to replace white sugar cup for cup in your recipes.

      Reply
    1. recipe specialist

      Hi Rachel,
      Whole Wheat Pastry Flour is ground from whole grain soft white wheat berries while other flours may be ground from different types of wheat and may be refined (not whole grain). You can read more about different types of flours here on our blog. We haven’t tried this cake using our gluten free flour blends, but you should be able to substitute either in the same amount as the recipe calls for. Please note that if you use our Gluten Free All Purpose Baking Flour, you’ll also need to add Xanthan Gum.

      Reply
    1. recipe specialist

      Hi Lisa,
      You can freeze the whole loaf or individual slices depending on your preference. Allow loaf to cool completely before freezing so it doesn’t create condensation. Wrap the loaf in plastic wrap several times tightly to lock in freshness and to help hold the shape. Place wrapped loaf in a freezer bag and place in freezer for 2-3 months. Thaw frozen cake at room temperature or in the refrigerator before serving. You can warm thawed slices in the oven if preferred.

      Reply

Recipe Comments

Your email address will not be published. Required fields are marked *