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Gingerbread Cake

Notes: If you are not a huge fan of ginger, use only 1 1/2 teaspoons of ground ginger*. ** You can also use ¼ cup coconut oil + ¼ cup coconut butter for a slightly creamier taste. This Gingerbread Cake can also be baked as: 1) Cupcakes: Bake at 350 degrees for about 20 minutes, or until a tester inserted comes out clean. 2) Square pan: Bake at 350 degrees for about 30 to 35 minutes, or until a tester inserted comes out clean. 3) In a 9-inch round cake pan: Bake at 350 degrees for about 30 to 35 minutes, or until a tester inserted comes out clean.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Servings: 8
Author: Hip Foodie Mom

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 ½ to 2 teaspoons ground ginger*
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • Zest of 1 lemon
  • 1/2 cup coconut oil melted and cooled**
  • 1/2 cup light brown sugar
  • 1/4 cup granulated white sugar
  • 2 large eggs at room temperature
  • 1/2 cup unsulphured molasses
  • 1 cup LACTAID® Reduced Fat 2% Milk at room temperature

For the glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons LACTAID® Reduced Fat 2% Milk + more if needed

Instructions

For the cake:

  • Preheat your oven to 350 degrees F and spray a regular sized bundt cake pan with non-stick baking spray. Lightly sprinkle in some cocoa powder and knock out any excess. Set aside.
  • In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, cardamom, cloves and lemon zest.
  • Using your stand mixer fitted with the flat beater attachment (or your hand mixer), beat together the coconut oil and sugars until light and fluffy; for about 2-3 minutes. Add in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  • Add in the molasses and beat to combine. Scrape down the sides of the bowl again as needed. Add the dry ingredients (in three additions) and the LACTAID® Milk (in two additions), alternating, beginning and ending with the dry ingredients. Beat just until incorporated.
  • Pour the cake batter into the prepared bundt pan and smooth the top with the back of a spoon or an offset spatula. Bake for about 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for at least 20 to 25 minutes.
  • When ready to serve, use a butter knife or fork to gently loosen the edges of the cake. Place a plate or cake stand directly on top of the bundt pan (flat side down up against the bundt cake pan) and invert, flipping over the cake so the bundt cake comes out onto your plate or cake stand.

For the glaze:

  • Whisk together the powdered sugar and the LACTAID® Reduced Fat 2% Milk until smooth and combined. Lightly drizzle over the top of the cake. Slice, serve and enjoy!
  • Alternatively, you can just lightly dust the cake with some powdered sugar for a festive look. Serve and enjoy!