Are you a gingerbread lover who wants to try something new? This recipe for gingerbread cake without molasses is perfect for you! By omitting the traditional ingredient, we create a lighter, more delicate version of the classic treat. With warm spices and a tender crumb, this cake is sure to become a new favorite.
Ingredients:
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup whole milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F. Grease and flour an 8-inch cake pan.
- In a medium bowl, whisk together the flours, baking powder, baking soda, and spices.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the yogurt, milk, apple cider vinegar, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve with whipped cream and a sprinkle of cinnamon, if desired.
Nutritional Information:
Serving Size: 1 slice
Calories: 320
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 220mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 26g
Protein: 6g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Equipment:
- 8-inch cake pan
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Wire rack
Serving Suggestions:
This gingerbread cake without molasses is delicious on its own or served with a dollop of whipped cream and a sprinkle of cinnamon. It would also be great paired with a cup of hot tea or coffee.
Variations:
If you want to mix things up, try adding chopped crystallized ginger, raisins, or chopped nuts to the batter before baking. You could also experiment with different spices like cardamom, allspice, or black pepper.
Substitutions:
If you don’t have cake flour, you can use all-purpose flour instead. The resulting cake will be slightly denser, but still delicious. If you don’t have Greek yogurt, you can use sour cream or buttermilk instead. If you don’t have whole milk, you can use any type of milk you prefer.
Storage:
This cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips:
- Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Make sure your butter is softened but not melted. Room temperature butter should be easy to indent with your finger but still hold its shape.
- Use a toothpick to test for doneness. If it comes out clean, the cake is ready!
Notes:
This recipe makes one 8-inch cake. If you want to make a larger cake, you can double the recipe and bake it in a 9×13-inch pan.
Frequently Asked Questions:
Can I use molasses instead of brown sugar?
No, molasses has a strong flavor that will overpower the other spices in the cake. Stick with brown sugar for the best results.
Can I use a different type of sugar?
Yes, you can use granulated sugar or coconut sugar instead of brown sugar. Keep in mind that this will affect the flavor and texture of the cake.
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Just be sure to check the label to make sure it’s suitable for baking.
Personal Thoughts:
This gingerbread cake without molasses is a fun twist on a classic recipe. The warm spices and tender crumb make it perfect for the holiday season, but it’s also great any time of year. I love that it’s not too sweet and pairs well with a variety of toppings. Give it a try and let me know what you think!