Easy  Gingerbread Cake

With mellow, warm spices and a super simple method, this easy Gingerbread Cake is perfectly seasonal and festive.

Ingredients:  – Whole-milk yogurt – Eggs – Unsalted butter – Molasses – Vanilla extract – Whole wheat flour


– Brown sugar – Baking soda – Cinnamon – Ground ginger – Allspice (or cloves) – Salt

In a large bowl, whisk together the yogurt, eggs, butter, molasses, and vanilla.  In a separate bowl, whisk together the dry ingredients.


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.


Serve or you can top the cake with whipped cream or Cream Cheese Frosting, as desired. It is delicious whichever way you choose!


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.