Easy Gingerbread Cake Recipe

Angled view of a piece of gingerbread cake.

This Easy Gingerbread Cake Recipe will be your go-to dessert recipe for the holiday season! It's perfectly spiced with a rich, deep molasses flavor and a moist and tender texture. Enjoy it on its own or with a dairy-free cinnamon whipped cream topping.

Course Dessert

Cuisine Canadian

Keyword classic gingerbread, gingerbread cake recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings pieces

Calories 373kcal

Author Leanne

Ingredients

For the cake:

1 cup coconut sugar
½ cup extra virgin olive oil
2 large eggs
1 cup Crosby's Fancy Molasses
1 cup boiling water
2 ½ cups whole wheat flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
¼ teaspoon kosher salt

For the dairy-free cinnamon whipped cream:

3 cans full fat coconut milk refrigerated for at least 24 hours
2 teaspoons maple syrup
1 teaspoon ground cinnamon
Optional topping: crushed gingersnap cookies

US Customary - Metric

Instructions

Make the cake:

Preheat oven to 350F. Grease a 9x13 inch cake pan and line it with parchment paper.
Add the sugar and oil to a large bowl and use an electric mixer to beat them together.
Beat in the eggs, one at a time, followed by the molasses, and then the boiling water.
In a separate large bowl, whisk together the flour, cinnamon, ginger, baking soda and salt.
Gradually add the dry ingredients to the wet mixture and beat until smooth.
Pour the batter into the prepared pan and tap the bottom of the pan on a hard surface to release some of the air bubbles.
Bake for 28-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Remove from oven and let cool completely in the pan.

Prepare the cinnamon whipped cream:

Scoop out the solidified coconut milk into a deep mixing bowl (discard the coconut water). Add the maple syrup and cinnamon.
Using an electric mixer, beat together until the mixture is light and fluffy. You may need to stop a few times to scrape down the sides of the bowl.
Spread the whipped cream onto the cooled cake and sprinkle on some crushed gingersnap cookies.
Serve immediately or store in an airtight container in the refrigerator and enjoy within 1-2 days.

Notes

If you want to make this cake a day or two in advance, just leave it unfrosted in the cake pan and cover it tightly with foil. When ready to serve, prepare the coconut cream and frost the cake. You can also leave the cake unfrosted and serve the cream on the side.
The crushed gingersnap cookies on top are optional. To keep the cake dairy-free, be sure to use dairy-free cookies.
If you’re using a dark cake pan, the bottom and sides of your cake may brown more quickly than if you’re using a lighter coloured pan. I usually line my pans with parchment paper to help minimize over browning.
This cake is made in a 9×13 inch rectangular baking pan. If you want a smaller cake, you can half the recipe and bake it in an 8-inch square pan at 350F for 21-23 minutes. Just check for doneness with a toothpick inserted into the middle of the cake.

This recipe is adapted from Crosby's One Bowl Gingerbread Cake for a Crowd recipe.

Nutrition