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Gingerbread Snack Cake Recipe

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4.4 from 12 reviews

This Gingerbread Snack Cake is a moist and flavorful treat perfect for the holiday season or any time you crave the warm spices of gingerbread. Made with white whole wheat flour, Greek yogurt, and natural sweeteners like molasses and maple syrup, this cake offers a wholesome twist on a classic favorite. It’s baked to perfection in just over 40 minutes, resulting in a tender crumb with a delicious blend of cinnamon, ginger, and cloves.

Ingredients

Dry Ingredients

  • 1 1/2 cups white whole wheat flour (180g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup plain Greek yogurt (120g)
  • 1 cup unsweetened applesauce (260g)
  • 2 eggs
  • 1/4 cup molasses
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch square baking pan and line it with parchment paper to ensure the cake releases easily after baking.
  2. Mix wet ingredients: In a medium bowl, combine the Greek yogurt, unsweetened applesauce, eggs, molasses, maple syrup, and vanilla extract. Stir until all the wet ingredients are thoroughly mixed.
  3. Mix dry ingredients: In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt. Make sure the spices are evenly distributed throughout the flour mixture.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the cake tender.
  5. Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Optional frosting and chilling: Once the cake has cooled completely, optionally spread cream cheese frosting over the top. Refrigerate the frosted cake for about 30 minutes to allow the frosting to set and to make slicing easier.

Notes

  • You can substitute white whole wheat flour with regular whole wheat or all-purpose flour if preferred, but it may slightly alter the texture.
  • For a vegan version, replace eggs with flax eggs and use dairy-free yogurt and frosting alternatives.
  • The optional cream cheese frosting adds richness, but the cake is delicious on its own.
  • Ensure the cake cools completely before frosting to prevent melting.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://bitezly.com/gingerbread-snack-cake-recipe/