Gingerbread cake is a moist spiced cake. This particular recipe is soft, tender and full of spice aroma of Christmas. This healthy gingerbread can be baked for Christmas.
Gingerbread
I have been eyeing on this cake for quite sometime ever since i came across in nigella christmas cookbook. I wanted to try it so badly finally i made in couple days back. don't know about you, but I have an addiction towards spiced cakes. Spices works beautiful in baked goodies specially in cakes. And this is the answer for that.
Table of Contents
About Gingerbread Recipe
Ginger bread is simply ‘Preserved Ginger’ referred to a confection made with honey and spices. There are Mixed stories of where it is originated and have different name in German, French and Latin languages. In United states they make lot of ginger bread cake during christmas and it is seasonal food in United states and European
countries.
Making gingerbread house is a famous Christmas tradition in many countries.
The cake is just perfect, you can never get better recipe than this. The cake is so moist, light and mildly spiced and delicious. It is a healthy version. It tasted wonderful warm, enjoy it with some whipped cream or just a dusting of some icing sugar. So good for this time of the year.
Watch Gingerbread Video
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Eggless Chocolate Cake
Devils Cake
Triple Chocolate Cake
Chocolate Chip Pound Cake
Rum Chocolate Cake
Gingerbread Ingredients
All Purpose Flour: gives softer cake when using plain flour. Wheat flour can be used but texture may be little dense.
Raising Agent: baking soda and baking powder should be fresh if it is old it won’t make good cake .
Spices : The most important ingredient in your gingerbread cake is ground ginger. Ginger powder adds intense ginger flavour than freshly grated ginger. Along with ginger, cinnamon and cloves is added.
Brown Sugar – reason for moistness of the cake is using dark brown sugar.
Eggs - helps make soft cake and results in better textured cake.
Honey - traditionally molasses is used, but i like to use honey for the sticky caramelized texture.
Gingerbread cake is served with Vanilla or whipping cream topping.
How to Make Gingerbread Cake Recipe
Wet Ingredients
In a sauce pan, take ½ cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in ¼ cup of water and mix well. Set aside so it gets cold.
Dry Ingredients
Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.
Gingerbread Batter
In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well. Combine everything to a batter.
Baking Gingerbread
The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean. Now remove it from oven and cool it down completely. Slice into squares and enjoy.
How to Make Gingerbread (Stepwise Pictures)
1)Line a square baking pan with parchment paper and grease it with oil.
Make Gingerbread Syrup
2)Now take ½ cup of water in a sauce pan. Bring it to a boil and remove it from heat
3)add in honey and mix well.
4)Add in baking soda and mix well.
5)Now add in ¼ cup of cold water and mix well
6)Set aside till use.
Mix Dry Ingredients
7)Take plain flour in a bowl.
8)Add in spice powders. I am using 1 tsp Ground Cinnamon, Ground Ginger, Ground Cloves and salt.
9)Add in baking soda and baking powder.
10)Mix well and set aside.
Make Gingerbread Batter
11)Take oil in a bowl.
12)Add in brown sugar.
13)Mix well till creamy.
14)Add in beaten egg and whisk till combined.
15)Now the mixture is frothy and light.
16)Add in ⅓rd of the dry ingredients.
17)Fold gently.
18)Add in the honey liquid.
19)Mix well till combined.
20)Add in the final ⅓rd of the flour mix.
21)Fold gently till batter is done.
22)The batter is done. The batter will look liquidy and thin.
Gingerbread Cake Baked
23)Pour the batter in the parchment lined baking tray. Bake till done.
24)Bake till done.
25)Slice into pieces and serve.
26)Enjoy.
Tips & Tricks
- The Batter for gingerbread has to be runny. Runny batter will make the cake so moist and soft.
- The spices which i used is purely optional. you can add more or less as per your preference.
- Oil can be used for melted butter.
- Never over mix your batter, else cake may turn dense.
- Brown sugar can be substituted for jaggery.
- Honey can be substituted for treacle, golden syrup.
Frequently Asked Questions
What is the difference between gingerbread and ginger cake?
The difference between old fashioned gingerbread recipe and ginger cake is the ingredients. Gingerbread Cake is flavored with warm spices such as ginger, cinnamon and cloves as well as molasses. Ginger Cake main ingredient is the ginger spice. The ginger cake usually doesn't have molasses in it.
What is gingerbread cake made of?
Gingerbread cake is made with basic ingredients like flour, brown sugar, honey, spices and oil.
📖 Recipe Card
Gingerbread Cake | Gingerbread Cake Recipe
Ingredients
- 1¼ cup All Purpose Flour (150 grams)
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- ⅛ tsp Ground Cloves
- ¼ tsp Salt
- ½ cup Honey (120 ml)
- ½ cup Oil (120 ml)
- 1 large Egg
- ½ cup Brown Sugar (100 grams packed, I used powdered jaggery)
- ½+¼ Water (180 ml)
Instructions
- Preheat oven to 160 degree C. Line a 20 cm square baking pan with parchment paper and grease it well with oil. Set aside.
- In a sauce pan, take ½ cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in ¼ cup of water and mix well. Set aside so it gets cold.
- Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.
- In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well.
- Now add in half of the flour mix in and fold gently. Now add in all the honey mix and mix well.Add in the remaining flour and mix well.
- The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean.
- Now remove it from oven and cool it down completely.
- Now unmould it and peel off the parchment paper.
- Slice into squares and enjoy..
Video
Notes
- The Batter for gingerbread has to be runny. Runny batter will make the cake so moist and soft.
- The spices which i used is purely optional. you can add more or less as per your preference.
- Oil can be used for melted butter.
- Never over mix your batter, else cake may turn dense.
- Brown sugar can be substituted for jaggery.
- Honey can be substituted for treacle, golden syrup.
Nutrition
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Related Recipes
aparna pandey
Is there any eggless version of this recipie??? This recipe is amazing, but I don't eat egg 🙁
STEPHANIE ANTOINE
hello, try to put a banana instead of egg
T
You can use 1tbs of apple sauce instead of an egg.
Aarthi
@aparna pandeywill share a eggless version
sona
Can we skip honey ??
Aarthi
@sonano honey is main thing in this to give the texture
Debbie Hargreaves
I'm allergic to honey. Could I use agave instead? Or golden syrup?
Vickie Black
Yes, I did and it is awesome.
Malak
Did u use white or black honey like molasses?
Aarthi
it is black honey
Anonymous
I really want to try this one...gimme an eggless version please////
Seemashree Swain
hello Aarthi mam.. can this cake b made without eggs??
Aarthi
No egg is must in this
HEATHER HORROCKS
Can this be baked in a lined loaf tin rather than a cake pan?
Navya Prakash
Hi Aarthi, love all ur recipes. Have tried many many. Would love to try thz. A doubt-is ginger powder the dry ginger powder we get in shops?
Aarthi
Yes this is regular dry ginger powder / chukku podi
Anonymous
Hi Arti.can we use whole wheat flour instead of maida?
Aarthi
yes u can use. but the cake will be dense
Daphne lawrence
Can I use butter instead of oil. If so what is the quantity?
Donna
I only have regular brown sugar (Dominoes or Dixie Crystals). Would that work, in the same amount? Also, instead of honey, can I use maple syrup or molasses or combine the two??
Aarthi
Yes you can use regular brown sugar. Same amount would work. Also instead of honey maple syrup would work.
Daphne lawrence
Can I use butter instead of oil? If yes how much?
Aarthi
same amount of melted butter can be used
Anonymous
This amazing and I can't wait to try it. I was just wondering if it can be baked in a bundt pan. Do you think the outside would dry out before inside bakes through?
Kgrek
Hi! i was baking this with the usual oven temp. that is 350 and then it started getting brown so fast so i covered it with foil and like 5 mins after it explode lol =/ so now i pick all up in a tray and put it in this silicone mold for bites and turn down the temp im waiting to see if it explodes again 😉
Unknown
hi! can you share the eggless version, or at least suggest a substitute for the egg please? thank you!
anonymous
hi! can you share the eggless version or at least suggest a substitute for the egg please? thank you!
Poorni
Can we do using cooker... if so the time duration pl
Mabel
Easy to make and delicious. I did panic at the runny state of the mixture but it turned out perfect. Have made it twice. Thank you 😊👍
Jessica
Made this for Christmas and it was a hit! My family loved it. It’s already gone! The recipe was super easy to follow and the cake turned out super moist. I’ll probably be making this again before the end of the year. Thank you!
Nowel
I have just made this cake, as you said it is very runny, awaiting outcome!!!!!!
Irene
Brill for snacks met the expectations really moist.
Julia
Just made this Gingerbread cake. Absolutely delicious and so light. Will definitely make again. Thank you
Joleisa
This really does look yummy. Thanks for sharing. I will try it.
Betty
Followed this recipe - cake came out terribly. Oily in the middle and no flavour 🙁
Aarthi
I am sorry to hear that. I think you must have measured things not that precise.
Cassie Steger
I send most of baking into the office with my husband, do you think this could be made in muffin tins?
Patty G
I followed the directions but mine can out a bit flatter than the picture. Did I do something wrong? It was yummy!
Aarthi
I think you must have either added too less or too much of baking agent.
Duck
Does anyone have the American measurements for pan size and oven temperature?
Joyce
you have the oven temp at 160* my oven oven only goes to 170*, I hope this is not a typo. This is going to my church, I hope it turns out like the picture Thank you I love ginger bread
Tracy
Hi just wondering if I could use maple syrup instead of honey .
Barbara Mitchell
have no honey what can I use instead
bernadette
Could I just use molasses in this recipe instead of honey???
Aarthi
yes you can
Anita
Amazingly moist and delicious, I used gluten free flours (oat flour,Coffee flour and a gluten free baking flour ).
Wonderful recipe that I will make over an over again.
Thanks for sharing
Nao
This cake is FANTASTIC! I doubled the batch and made it in a Bundt pan. Topped it with berries and cream.
Bronya
I loooove gingerbread cake. Thanks for sharing.
debbie
Hi I live in australia, would australian all purpose flour work for this recipe, not seen Maida flour here.
Aarthi
yes u can use that
Peggy
Delicious! Used 325 degree oven with 9" square pan. The spices are perfect!
Janet
Thank goodness I’m gonna make this for Christmas and wasn’t sure what temp to use my oven don’t have her temps
Kelly
Can this cake be made ahead and frozen, or would that ruin the texture?
Aarthi
You can store in fridge for a week. Reheat in microwave as needed
Clarissa
Hello! I notice that your recipe uses honey while most other gingerbread cake recipes in the states use molasses or treacle. Is there much of a difference between the honey and the molasses?
Aarthi
Some places molasses is hard to find. So honey is the close alternative.
Suzanne
This looks so good! What a great snack for the holiday season to keep or give!
Vanessa
Thanks for sharing! Does it keep long?
Aarthi
you can store it for 2 to 3 days at room temp. and a week in fridge
Ester
This is so good and so moist!! Thank you for the recipe
Brenda
This is absolutely the best cake I have ever made or ever eaten. Moist and delicious. Thank you for sharing
Siprina
Hi there, I made this awhile back and it was so good. I just made it again and the color is different but I just realized I didn’t use the electric mixer, just the whisker by hand. It looked the same. I am letting it cool, do you think skipping the mixer would mess it up? I guess I’ll let you know but maybe you’ll answer faster haha
Aarthi
I don't think so. it will still be good.
Janice
My goodness, people. There are Pinterest recipes for whatever diet restrictions you have. By the time you finish making all the changes to this poor woman’s recipe it is almost unrecognizable!!
Athina
A beautiful tasting and moist cake.
Ellen
In the oven now. I wish I knew I could use butter. This should have been mentioned earlier than later. We will see!
Linda
What kind of oil do you use?
Aarthi
I used refined oil - sunflower oil
Trevor
I can't seem to be able to get 12 equal portions from a square tin. I think that it should be 9 or 16