Ginger Cake Recipe
Gingerbread cake is a moist spiced cake. This particular recipe is soft, tender and full of spice aroma of christmas.
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Calories: 215kcal
Servings: 12
Equipment
- Cake Pan
- Cooling Rack
Ingredients
- 1¼ cup All Purpose Flour 150 grams
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- ⅛ tsp Ground Cloves
- ¼ tsp Salt
- ½ cup Honey 120 ml
- ½ cup Oil 120 ml
- 1 large Egg
- ½ cup Brown Sugar 100 grams packed, I used powdered jaggery
- ½ +¼ Water 180 ml
Instructions
- Preheat oven to 160°C. Line and grease baking pan.
- Boil ½ cup water. Mix in honey and baking soda. Cool.
- Combine dry ingredients in a bowl.
- Mix oil, sugar, and egg in another bowl.
- Add half of dry mix, then all honey mix, then rest of dry mix.
- Pour batter into pan.
- Bake 40-45 mins until toothpick comes out clean.
- Cool, then slice and enjoy!
Notes
- Runny Batter = Moist Cake: Your batter should be runny for a super moist and soft cake. That's the secret sauce!
- Spice it Up (Or Not): The spices are totally up to you. Add more or less according to your taste buds. It's your cake, after all!
- Oil or Melted Butter: You can use oil instead of melted butter. Both work like a charm!
- Mix with Care: Don't go overboard with mixing your batter. Too much mixing can make your cake dense. Just a gentle mix will do.
- Brown Sugar Swap: No brown sugar? No problem! You can easily swap it for jaggery.
- Sweet Substitutions: If you're out of honey, no worries! You can use treacle or golden syrup instead. They'll do the trick just fine.
Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 157mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg