This gingerbread cake is soft and juicy. It can be topped freely as per personal preference but already tastes good on it’s own.
Ingredients
- 1 cup (240 ml) all-purpose flour or a 1:1 gluten-free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup (240 ml) granulated cane sugar
- ½ cup (240 ml) almond milk
- 2 tablespoon (15 ml) coconut oil, melted and cooled
- ¼ cup (240 ml) applesauce
- 2 tablespoon (15 ml) molasses
- 1 teaspoon vanilla extract
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Baking pan (see notes)
- Oven
Procedure
- Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar in the large bowl.
- Whisk together the almond milk, coconut oil, applesauce, molasses, and vanilla in the medium bowl.
- Mix the wet with the dry ingredients successively.
- Grease the baking pan and fill it with the batter.
- Bake for 12 minutes at 190 °C (375 °F) or until it tests clean when a skewer is inserted into the center.
- Cool and unmold the cake.
Notes, tips, and variations
- Choose a baking pan with dimensions that will ensure the cake is just a few centimeters high.