This soft gingerbread cake will help invite the holiday season into your home : ) Baking it in your oven will warm your house and make it smell so good!
And this gingerbread is delicious— my husband loved it even though he knew we used a lot of whole wheat flour to make them!
Gingerbread Cake (Whole Wheat)
Ingredients:
- 1 C. Grandma’s molasses
- 1 C. brown sugar
- 3/4 C. melted coconut oil
- 3 eggs
- 1 C. milk or buttermilk substitute
- 3 C. whole wheat flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 Tbsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. cloves
- optional: homemade whipped cream
- optional: a little bit of ground ginger and ground nutmeg to sprinkle on top 🙂
Instructions:
- Preheat oven to 350 degrees F.
- Whisk together the dry ingredients (minus the brown sugar) in a small/medium mixing bowl.
- In a large mixing bowl, mix together the wet ingredients and brown sugar.
- Add the dry ingredients to the wet ingredients
- Pour into a 9×13 inch glass baking dish.
- Bake for about 35-40 minutes or until toothpick comes out clean.
Serve with whipped cream as a dessert or in a bowl with milk for a sweet breakfast.
Here are some other “quick cakes” you might like to try:
Two of my other favorite “quick cakes” are Crumb Cake (or Coffee Cake) and Cocoa Cake. You may want to give them a try too 😉
*This recipe came from my mom, and she said the original recipe came from a cookbook called “Wheat for Man” that my grandma and great-grandma both used.
Summary
Recipe Name
Gingerbread Cake (Whole Wheat)
Jill
Published On
Average Rating
Based on 1 Review(s)
YUMMMMMMM!!!!
Yummy, yummy, yummy! Try adding crushed candy cane to the whipped cream, if you are into peppermint.