Gingerbread cake is a moist spiced cake. This particular recipe is soft, tender and full of spice aroma of christmas. This healthy gingerbread can be baked for christmas.
Gingerbread Cake | Gingerbread Cake Recipe
I have been eyeing on this cake for quite sometime ever since i came across in nigella christmas cookbook. I wanted to try it so badly finally i made in couple days back. don't know about you, but I have an addiction towards spiced cakes. Spices works beautiful in baked goodies specially in cakes. And this is the answer for that.
About Gingerbread
Ginger bread is simply ‘Preserved Ginger’ referred to a confection made with honey and spices. There are Mixed stories of where it is originated and have different name in German, French and Latin languages. In United states they make lot of ginger bread cake during christmas and it is seasonal food in United states and European
countries.
Making ginger bread Houses is a famous Christmas tradition in many countries.
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Ingredients for GINGERBREAD CAKE RECIPE
All Purpose Flour / Maida: gives chunky and crispy cake than plain flour.
Baking Soda / Cooking Soda : baking soda should be fresh if it is old it won’t make good cake .
Ginger Powder : The most important ingredient in your gingerbread cake is ginger powder. Ginger powder is strength than fresh ginger it gives ginger state in each and every bite
Brown Sugar – reason for moistness of the cake is using dark brown sugar
Gingerbread cake is served with Vanilla or whipping cream topping.
How to Make Gingerbread
- In a sauce pan, take ½ cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in ¼ cup of water and mix well. Set aside so it gets cold.
- Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.
- In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well.
- Combine everything to a batter.
- The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean.
- Now remove it from oven and cool it down completely.
- Slice into squares and enjoy.
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Gingerbread Cake | Gingerbread Cake Recipe
Ingredients
- All Purpose Flour / Maida - 1 ¼ cup / 150 grams
- Baking Powder - 1.5 tsp
- Baking Soda / Cooking Soda - ½ tsp
- Cinnamon Powder - ¾ tsp
- Ginger Powder - ½ tsp
- Ground Cloves - a pinch
- Salt - ¼ tsp
- Honey - ½ cup / 120 ml
- Oil - ½ cup / 120 ml
- Eggs - 1 large
- Brown Sugar - ½ cup / 100 grams packed I used powdered jaggery
- Water - ¾ cup / 180 ml
Instructions
- Preheat oven to 160 degree C. Line a 20 cm square baking pan with parchment paper and grease it well with oil. Set aside.
- In a sauce pan, take ½ cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in ¼ cup of water and mix well. Set aside so it gets cold.
- Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.
- In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well.
- Now add in half of the flour mix in and fold gently. Now add in all the honey mix and mix well.Add in the remaining flour and mix well.
- The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean.
- Now remove it from oven and cool it down completely.
- Now unmould it and peel off the parchment paper.
- Slice into squares and enjoy..
Gingerbread Cake with Step by Step Pictures
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Related Recipes
aparna pandey
Is there any eggless version of this recipie??? This recipe is amazing, but I don't eat egg 🙁
STEPHANIE ANTOINE
hello, try to put a banana instead of egg
T
You can use 1tbs of apple sauce instead of an egg.
Aarthi
@aparna pandeywill share a eggless version
sona
Can we skip honey ??
Aarthi
@sonano honey is main thing in this to give the texture
Debbie Hargreaves
I'm allergic to honey. Could I use agave instead? Or golden syrup?
Vickie Black
Yes, I did and it is awesome.
Anonymous
I really want to try this one...gimme an eggless version please////
Seemashree Swain
hello Aarthi mam.. can this cake b made without eggs??
Aarthi
No egg is must in this
Navya Prakash
Hi Aarthi, love all ur recipes. Have tried many many. Would love to try thz. A doubt-is ginger powder the dry ginger powder we get in shops?
Aarthi
Yes this is regular dry ginger powder / chukku podi
Anonymous
Hi Arti.can we use whole wheat flour instead of maida?
Aarthi
yes u can use. but the cake will be dense
Daphne lawrence
Can I use butter instead of oil. If so what is the quantity?
Daphne lawrence
Can I use butter instead of oil? If yes how much?
Aarthi
same amount of melted butter can be used
Anonymous
This amazing and I can't wait to try it. I was just wondering if it can be baked in a bundt pan. Do you think the outside would dry out before inside bakes through?
Kgrek
Hi! i was baking this with the usual oven temp. that is 350 and then it started getting brown so fast so i covered it with foil and like 5 mins after it explode lol =/ so now i pick all up in a tray and put it in this silicone mold for bites and turn down the temp im waiting to see if it explodes again 😉
Unknown
hi! can you share the eggless version, or at least suggest a substitute for the egg please? thank you!
anonymous
hi! can you share the eggless version or at least suggest a substitute for the egg please? thank you!
Poorni
Can we do using cooker... if so the time duration pl
Mabel
Easy to make and delicious. I did panic at the runny state of the mixture but it turned out perfect. Have made it twice. Thank you 😊👍
Jessica
Made this for Christmas and it was a hit! My family loved it. It’s already gone! The recipe was super easy to follow and the cake turned out super moist. I’ll probably be making this again before the end of the year. Thank you!
Nowel
I have just made this cake, as you said it is very runny, awaiting outcome!!!!!!
Irene
Brill for snacks met the expectations really moist.
Julia
Just made this Gingerbread cake. Absolutely delicious and so light. Will definitely make again. Thank you
Joleisa
This really does look yummy. Thanks for sharing. I will try it.
Betty
Followed this recipe - cake came out terribly. Oily in the middle and no flavour 🙁
Aarthi
I am sorry to hear that. I think you must have measured things not that precise.
Cassie Steger
I send most of baking into the office with my husband, do you think this could be made in muffin tins?
Patty G
I followed the directions but mine can out a bit flatter than the picture. Did I do something wrong? It was yummy!
Aarthi
I think you must have either added too less or too much of baking agent.
Duck
Does anyone have the American measurements for pan size and oven temperature?
Joyce
you have the oven temp at 160* my oven oven only goes to 170*, I hope this is not a typo. This is going to my church, I hope it turns out like the picture Thank you I love ginger bread
Tracy
Hi just wondering if I could use maple syrup instead of honey .
Barbara Mitchell
have no honey what can I use instead
Anita
Amazingly moist and delicious, I used gluten free flours (oat flour,Coffee flour and a gluten free baking flour ).
Wonderful recipe that I will make over an over again.
Thanks for sharing
Nao
This cake is FANTASTIC! I doubled the batch and made it in a Bundt pan. Topped it with berries and cream.
Bronya
I loooove gingerbread cake. Thanks for sharing.
debbie
Hi I live in australia, would australian all purpose flour work for this recipe, not seen Maida flour here.
Aarthi
yes u can use that
Peggy
Delicious! Used 325 degree oven with 9" square pan. The spices are perfect!
Kelly
Can this cake be made ahead and frozen, or would that ruin the texture?
Aarthi
You can store in fridge for a week. Reheat in microwave as needed
Clarissa
Hello! I notice that your recipe uses honey while most other gingerbread cake recipes in the states use molasses or treacle. Is there much of a difference between the honey and the molasses?
Aarthi
Some places molasses is hard to find. So honey is the close alternative.
Suzanne
This looks so good! What a great snack for the holiday season to keep or give!
Vanessa
Thanks for sharing! Does it keep long?
Aarthi
you can store it for 2 to 3 days at room temp. and a week in fridge
Ester
This is so good and so moist!! Thank you for the recipe
Brenda
This is absolutely the best cake I have ever made or ever eaten. Moist and delicious. Thank you for sharing
Siprina
Hi there, I made this awhile back and it was so good. I just made it again and the color is different but I just realized I didn’t use the electric mixer, just the whisker by hand. It looked the same. I am letting it cool, do you think skipping the mixer would mess it up? I guess I’ll let you know but maybe you’ll answer faster haha
Aarthi
I don't think so. it will still be good.