Gingerbread Cake

This delicious cake will make your kitchen smell amazing! It’s also very moist and perfectly spiced. The recipe makes two 8″ layers, a single 10″ layer, or a dozen cupcakes. You don’t even need to frost it if you’d prefer it plain. However, whipped cream is a fantastic topping. Cinnamon, mocha, and dark chocolate are all perfect options if you do want frosting. As always, we’ve included gluten and dairy free substitutions.

Dry Ingredients

2 cups all purpose flour or gluten free 1-1 flour – we used Bob’s Red Mill

½ cup packed brown sugar

2 tsp baking powder

1 tsp baking soda

1 ½ tsp ginger

1 tsp cinnamon

½ tsp nutmeg

Pinch of salt

Wet Ingredients

1/3 cup unsweetened applesauce

½ cup vegetable oil

2 eggs

½ cup milk or non dairy milk – we used oatmilk

½ cup molasses

Directions

Whisk together dry ingredients in a large mixing bowl. In a smaller bowl, mix together wet ingredients.

Add the wet ingredients to the dry and stir until just combined. Pour into greased or sprayed pans and bake. Cupcakes will take 15-18 minutes. 8″ layers will take 22-25 minutes, and a single 10″ layer needs about 30-35 minutes. Allow cakes to cool completely before frosting. Enjoy!