Gingerbread Cake without Molasses
This spiced gingerbread cake is packed with warm flavours, dark brown sugar and swaps maple syrup for the molasses. Topped with a lovely glaze, this is sure to be a holiday time favourite.
Equipment
Ingredients
- 100 g (½ cup) dark brown sugar
- 75 g (¼ cup) maple syrup
- 2 eggs room temperature
- 100 g (½ cup) buttermilk
- 100 g (½ cup) neutral oil
- 190 g (1 ½ cups) plain (all-purpose) flour
- 5 g (1 tbsp) cocoa powder (see note 1)
- 3 g salt (see note 2)
- 1 tsp baking powder
- ½ tsp baking/bi-carb soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground allspice
- ¼ tsp black pepper freshly ground
Maple Buttermilk Glaze
- 100 g (1 cup) icing sugar
- 1-2 tbsp buttermilk
- 2 tbsp maple syrup
- Pinch salt
Instructions
- Preheat oven to 180°C/350°F. Grease a 20cm (8in) square (see note 2) baking tin and line it with parchment.
- In a large bowl, add the brown sugar, maple syrup and eggs. Whisk vigorously until light and frothy - about 30 seconds. Add in the buttermilk and oil and whisk to combine.
- Add in the flour, cocoa powder, salt, baking powder, bi-carb, ginger, cinnamon, cardamom, allspice and black pepper. Whisk until just combined and no dry spots remain.
- Scrape into the prepared baking tin and smooth out the top. Move to the oven and bake until puffed, fragrant and a toothpick inserted into the middle comes out clean - about 20-30 minutes. Allow to cool completely before removing from the pan.
- Once the cake is completely cooled, make the glaze. In a small bowl, whisk together the icing sugar, 1 tbsp of the buttermilk, the maple syrup, and the salt until no lumps remain. Add more buttermilk if needed to reach a pourable consistency.
- Pour the glaze over the cake, ensuring it's evenly covered. Allow to set for 15 minutes before slicing and serving.
Notes
- The cocoa powder is included here solely to achieve the dark colour associated with gingerbread. It does not impart any kind of chocolatey flavour. If this is not something you have on hand, it can be omitted; just note the finished cake will look relatively pale.
- Use the weight measurement of salt if at all possible, as the salinity in volumetric measurement can vary from brand to brand.
- The cake can also be baked in a 23cm (9in) round cake pan with no adjustments to baking time. It can also be baked in a standard 23 x 13cm (9 x 5in) loaf pan. Increase the bake time to about 40-45 minutes. Cut the ingredients for the glaze in half.
Nutrition
Calories: 257kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 138mg | Potassium: 96mg | Fiber: 1g | Sugar: 15g | Vitamin A: 73IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?Click here to leave a rating and/or comment!
