With mellow, warm spices and a super simple method, this easy Gingerbread Cake is perfectly seasonal and festive.
– Plain whole-milk yogurt – Eggs – Unsalted butter – Molasses – Vanilla extract – Whole wheat flour – Brown sugar – Baking soda – Ground cinnamon, ground ginger, and allspice
Preheat the oven to 375 degrees F. In a large bowl, whisk together the yogurt, eggs, butter, molasses, and vanilla.
In a separate medium bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ground ginger, allspice, and salt. Gently fold the flour mixture into the yogurt mixture.
Line an 8×8-inch baking pan with parchment paper or grease with nonstick spray. Pour the batter into the prepared pan.
Sprinkle the tops with coarse or decorating sugar, if using. (I like to use gold decorating sugar.)
Bake for 20-24 minutes, or until a cake tester inserted into the center comes out cleanly. Cool pan on a wire rack.
(If you lined the pan with parchment paper, lift it out and onto a wire rack to cool.) Serve or top with whipped cream or Cream Cheese Frosting, as desired.
Once cooled, store in an airtight container at room temperature for 3-5 days. You can also store in the fridge if you’d like, though it does firm up a little when cold.