Spicy Fresh Ginger Cake Recipe

Name: Spicy Fresh Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces Fresh ginger; 1 cup mild molasses; 1 cup sugar; 1 cup vegetable oil (original recipe requests peanut); 1 1/2 cups sweet rice (mochi) flour; 1/2 cup potato starch flour (not potato flour); 1/4 cup tapioca flour; 1/4 cup sorghum four; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground black pepper; 1 cup water; 2 teaspoons baking soda; 2 eggs (at room temperature)

Servings: persons

4 ounces Fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil (original recipe requests peanut)
1 1/2 cups sweet rice (mochi) flour
1/2 cup potato starch flour (not potato flour)
1/4 cup tapioca flour
1/4 cup sorghum four
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs (at room temperature)

1
Position oven rack in the center and preheat oven to 350 degrees F. Grease a 9 inch bunt pan or line a 9 1/2 inch springform pan with parchment paper.
2
Peal, slice and chop (or simply grate) the ginger very fine.
3
Mix molasses, sugar and oil in a mixing bowl.
4
In a separate bowl sift flours, cinnamon, cloves and black pepper.
5
Boil 1 cup of water in a saucepan, stir in baking soda and then mix hot water into the molasses mixture. Stir in fresh ginger.
6
Slowly whisk the dry ingredients into the molasses mixture. Add the eggs and continue mixing until well combined. Pour batter into prepared baking pan and bake for 55 to 60 minutes until the cake springs back when lightly touched or a toothpick inserted into the center comes out clean.
7
Cool for at least 30 minutes. Run a knife around the edge of the cake and turn cake out onto a serving platter. Peel off any parchment paper. When fully cool, dust with gf powdered sugar and serve with loose whipped cream.

1036

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 ounces Fresh ginger, 1 cup mild molasses, 1 cup sugar, 1 cup vegetable oil (original recipe requests peanut), and more.

Yes, Spicy Fresh Ginger 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.

That's it — enjoy your meal!

Spicy Fresh Ginger Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions