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!