Gingerbread Cake Recipe

Name: Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup raisins, soaked in hot water for about 30 minutes; 1 3/4 cups barley flour; 2/3 cup buckwheat flour or 2/3 cup einkorn flour; 1 tablespoon cocoa powder; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cloves; 1/4 teaspoon freshly ground black pepper; 1 cup blackstrap molasses; 3/4 cup maple syrup; 1/2 cup water; 1/4 cup canola oil; 2 tablespoons peeled. grated fresh ginger; 1/4 cup (1/2 stick) butter; 2 large eggs; 1 teaspoon finely grated orange zest

Servings: persons

3/4 cup raisins, soaked in hot water for about 30 minutes
1 3/4 cups barley flour
2/3 cup buckwheat flour or 2/3 cup einkorn flour
1 tablespoon cocoa powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1 cup blackstrap molasses
3/4 cup maple syrup
1/2 cup water
1/4 cup canola oil
2 tablespoons peeled. grated fresh ginger
1/4 cup (1/2 stick) butter
2 large eggs
1 teaspoon finely grated orange zest

1
Preheat the oven to 350 degrees F. Lightly grease and flour a 13-by-9-inch baking pan.
2
Strain the raisins and set them aside.
3
In a medium bowl, combine the flours.
4
cocoa, cinnamon, ginger, baking soda, baking powder, salt, cloves, and pepper.
5
In a small bowl, stir together the molasses, maple syrup, water, and oil.
6
Stir in the fresh ginger.
7
In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy.
8
Add the eggs one at a time, mixing well after each addition.
9
Add the dry ingredients to the butter alternately with the molasses mixture in 3 additions, mixing until just combined.
10
Fold in the raisins and orange zest.
11
Pour the batter into the prepared pan.
12
Bake until a wooden toothpick inserted into the center of the cake comes out with a few crumbs, about 45 minutes.
13
Let the cake cool for about 1 hour before serving.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup raisins, soaked in hot water for about 30 minutes, 1 3/4 cups barley flour, 2/3 cup buckwheat flour or 2/3 cup einkorn flour, 1 tablespoon cocoa powder, and more.

Yes, Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cake

How did you like this recipe?

Frequently Asked Questions