Gingerbread Snacking Cake
Gingerbread Snacking Cake
A delicious and healthy holiday treat! A little something sweet to share, this gingerbread loaf recipe is made with holiday spices and will make your entire home smell amazing!
Ingredients
¾ cup unsulphured molasses (not blackstrap)
¾ cup 100% pure maple syrup (Grade B is fine)
½ cup plain greek yogurt, cream cheese or applesauce
½ cup melted unsalted butter or coconut oil
2 1/2 cups white whole wheat flour* or gluten free
1 ½ teaspoons baking soda
½ teaspoon fine grain sea salt
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
1 teaspoon ground cloves
1 cup hot water
powdered sugar for dusting (optional)
Nuts for topping (optional)
Cranberries for topping (optional)
Steps
Preheat the oven to 350 degrees. Line a muffin tin with paper liners or grease and flour an 8-inch square baking dish.
In a blender, combine the molasses, maple syrup, applesauce and coconut oil. Blend until smooth.
In a large bowl, sift together the flour, baking soda, sea salt and spices.
Pour the wet ingredients into the dry and mix until just combined. Stir in the hot water. Pour into the prepared pan.
Bake 20-25 minutes for muffins or 35-50 minutes (ovens vary wildly) for an 8-inch cake, until a cake tester inserted in the center comes out clean. Allow to cool before serving. Sift powdered sugar over cake, if desired.
Alisha’s Tips & Tricks
You can replace plain greek yogurt with cream cheese or applesauce depending on your dietary needs without losing any flavor!
