I am so excited to share this recipe with you! This gingerbread cake is moist, light, and so delicious! The molasses and ginger come through for a cozy, spiced gingerbread perfect for the holiday season! Made with white whole wheat flour and coconut sugar, this cake is also healthier than your regular gingerbread and won’t leave you in a sugar coma!
Old-fashioned Gingerbread
I am so excited to share this recipe with you! This gingerbread cake is moist, light, and so delicious! The molasses and ginger come through for a cozy, spiced gingerbread perfect for the holiday season! Made with white whole wheat flour and coconut sugar, this cake is also healthier than your regular gingerbread and won't leave you in a sugar coma!
Ingredients
- 1½ c white whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ¼ tsp salt
- ½ cup coconut sugar
- ½ cup butter room temperature
- 1 egg
- ¾ cup molasses
- 1 tsp vanilla
- 1 cup boiling hot water
- 1 cup heavy whipping cream
- ¼ cup maple syrup
- 1 tsp vanilla
Instructions
- Preheat the oven to 325.
- In a medium sized bowl, whisk the flour, baking soda, cinnamon, ginger, and salt.
- Cream the coconut sugar and butter together using an electric mixer, either hand-held or a stand mixer.
- Add the egg and vanilla and continue to mix until well incorporated.
- Gently stir the dry ingredients into the wet ingredients until just mixed.
- Add the hot water and gently stir (I ended up whisking the batter at the end until it was smooth). The batter will be very thin, but don't worry it'll turn out perfect!
- Pour the batter into a parchment lined 9x9 cake pan. Bake for 40 minutes (make sure a toothpick comes out clean or with crumbs, it shouldn't be sticky. ).
- To make the whipped cream, whip the cream, maple syrup, and vanilla together with an electric hand-held or stand mixer.
