Gingerbread Cake
Serves: 9
This easy-to-make cake uses molasses, which provides significant amounts of iron and calcium. The whole grain flour and maple syrup also help make this a nutritious treat.
Ingredients
PreparationIngredients
- 2 1/2 cups whole wheat pastry flour Add to list
- 2 teaspoons baking powder Add to list
- 1/2 teaspoon baking soda Add to list
- 1 tablespoon ground ginger or 2 tablespoons grated fresh ginger Add to list
- 2 teaspoons ground cinnamon Add to list
- 1/2 teaspoon ground cloves Add to list
- 1/2 cup oil (safflower, sunflower or other neutral oil) Add to list
- 1/2 cup maple syrup Add to list
- 1/2 cup molasses Add to list
- 1/2 cup water Add to list
- 1 tablespoon vanilla Add to list
- 2 eggs Add to list
Preparation
Preheat oven to 350° F.
In a bowl, combine the flour, baking powder, baking soda, ginger, cinnamon and cloves. In another bowl, mix together the oil, maple syrup, molasses, water, vanilla and eggs.
Stir the wet ingredients into the dry ingredients and mix until well incorporated. Pour batter into an 8- by 8-inch oiled baking dish and bake in the oven for 35 minutes or until toothpick comes out clean.
Each serving: 250cal, 14g fat (1.5g sat), 45mg chol, 95mg sodium, 31g carb, 1g fiber, 2g protein
Recipe by , PCC Nutrition Educator
Comments
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RE: No ginger?
Thank you for your comment. The recipe's author, Leika Suzumura, provided the following response.
Great catch, of course this can’t be gingerbread without ginger. My apologies for the incorrect info on the recipe, we have edited it and added the essential ginger in! Hope that you enjoy, and happy holidays!
Thanks again,
Tom Monahan
PCC Natural Markets
December 19, 2012 at 08:38 AM — monahat
Gingerbread Cake
Curious why there is no ginger in the recipe. I made it last night and it came out kind of dry. Not moist at all. Is that how it should be?
December 18, 2012 at 04:37 PM — ptficca
RE: Gingerbread cake
Thanks for writing in, and yes, of course gingerbread needs ginger!! The lack of ginger was a mistake and has recently been corrected on the web recipe.
And the cake isn't intended to be dry, there are several factors that contribute to moistness in baked goods: the amount of fat (oil, butter), the total liquids (this is 2 cups liquid to 2 1/2 flour), the sugar amount, and the baking time.
Depending on your comfort of playing around with recipes, you could adjust one or more of these factors. I specifically made this recipe to use maple syrup and molasses for their flavor and nutrition, and I generally always use whole wheat pastry flour for the "whole" nutrition. We have a couple other gingerbread recipes on line that may be more of what you're looking for:
www.pccnaturalmarkets.com/pcc/recipes/gingerbread-people
www.pccnaturalmarkets.com/pcc/recipes/gingerbread-pudding-cake
www.pccnaturalmarkets.com/pcc/recipes/warm-gingerbread-pears
I hope that you enjoy the next cake you make, and thanks again for checking in about the recipe! Happy Holidays!
Leika Suzumura
PCC Natural Markets
December 20, 2012 at 12:24 PM — monahat
No ginger?
I haven't tried this yet, but am baffled by the lack of ginger in the recipe. Is this correct? How is this gingerbread without any ginger?
December 16, 2012 at 08:28 AM — vkitts