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

1

– 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.

2

Gently fold the flour mixture into the yogurt mixture. Line an 8×8-inch baking pan with parchment paper or grease with nonstick spray.

3

Pour the batter into the prepared pan. Sprinkle the tops with coarse or decorating sugar, if using. (I like to use gold decorating sugar.)

4

Bake for 20-24 minutes, or until a cake tester inserted into the center comes out cleanly. Cool pan on a wire rack.

5

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

6

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.