Gingerbread Cake


Gingerbread has been a favorite of mine since as long as I can remember. Yet, as I type this out I can’t recall my first memory of gingerbread or when I really became such a lover of it. Can you?

For those who can’t commit to gingerbread, this is the recipe for you. For those who love gingerbread, this is also the recipe for you. It’s the lightest, and by lightest I mean it’s practically airy, gingerbread dessert ever. It’s so moist it’s almost unbelievable.

First of all, it’s not really gingerbread. It’s gingerbread quick bread. So it’s practically cake, right? Let me know if you make it and have a better name for it. “Gingerbread Quick Bread” doesn’t really have the same ring to it as “Gingerbread Cake.” I’m up for suggestions!

It has molasses, ginger, and your typical warming spices, but it’s quite subtle. (If I just disappointed you because you live for spice, feel free to up the spices! It’s very easy to customize).  The cake is made with oil, rather than butter, which contributes to the moistness. Not to mention the ease in making it since you can ditch the electric mixer and whisk the ingredients together instead.

Luckily, I had help polishing off this gingerbread. I’d previously traumatized my husband, Fabien, when I made the ultra spicy Iced Gingerbread Molasses Bars and Spicy Ginger Molasses Bars. He was also caught off guard with the Mexican Brownies I left on the counter. This time however, the texture must have appealed to him…or maybe the smell wafting through our apartment. Whatever it was, after the first bite, there were many more bites and poof, it was gone.


Gingerbread Cake

  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. pumpkin pie spice (or all-spice)
  • 1/4 tsp. salt
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1/3 cup maple syrup (or honey)
  • 2 tbsp. molasses
  • 3/4 cup warm water
  1. Preheat oven to 350F degrees. Grease a 9-inch square baking dish; set aside.

  2. In medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, pumpkin pie spice, and salt. Set aside.

  3. In a separate medium bowl, combine water, maple syrup, and molasses. Set aside.

  4. In a large bowl, whisk together the oil and brown sugar. Add the egg and whisk to combine. Fold in a bit of the flour mixture, followed by a bit of the water mixture. Repeat, beginning and ending with the flour. The batter will be runny, do not worry!

  5. Spread batter into prepared pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Cool on a wire rack before slicing into squares to serve.

A Bee Bakes.

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