Yield: 12 slices

Gingerbread Spice Cake

This Gingerbread Spice Cake is flavorful, with aromatic spices, molasses, and honey & maple agave nectar! It has a dairy-free & vegan option, so everyone can enjoy this moist & delicious cake :) Spice up things with a warm slice topped with Vanilla Coconut Icing.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon ground cinnamon *you can dial back this amount to 3/4 teaspoon, , if you prefer it to be less spicy
  • 1 teaspoon ground ginger *you can dial back this amount to 3/4 teaspoon, , if you prefer it to be less spicy
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut oil, , *in it's solid state
  • 1/8 cup maple agave
  • 1/8 cup honey, (can substitute brown sugar or maple agave in the same amount for vegan option)
  • 1 flaxseed egg for vegan option, (or can substitute 1 regular egg)
  • 1/2 cup regular molasses
  • 1/2 cup buttermilk, (can substitute 1/2 cup water for dairy-free, vegan option)
  • For Topping: Confectioner's sugar and 1 recipe Vanilla Coconut Icing

Instructions

  1. In a medium mixing bowl, mix together the flour, cinnamon, ginger, baking powder, baking soda and set aside.
  2. In medium-large mixing bowl, using a hand mixer (you can use a stand mixer but you will have more control with a hand mixer for this recipe), mix coconut oil for about 30 seconds just to break it up and make it smoother. Add flaxseed egg for vegan option (or regular egg) and molasses, mix until combined. Alternately add water (or buttermilk) and flour mixture until combined, do not over mix.
  3. Using a baking spatula, spread the thick batter into a 9"x2" round baking pan. Bake for 35-40 minutes. (35 minutes was sufficient in my oven). Test by using a toothpick or knife and after inserted, it should come out clean. Allow to cool a little on a trivet off the stove, then dust with confectioner's sugar (if the cake is too hot, the confectioner's sugar will melt). To make a heart of any other shape, cut shape out of paper and place on top of cake, then dust over it, gently remove paper (see photo collage above). Top with Vanilla Coconut Icing when serving. This cake is delicious served warm, enjoy!

Notes

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 131mgCarbohydrates: 44gFiber: 2gSugar: 30gProtein: 3g

Please note that the Calculated Nutrition is an estimate at best.

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