Easy Gingerbread Cake

With mellow, warm spices and a super simple method, this easy Gingerbread Cake is perfectly seasonal and festive. Serve it with decorative sprinkles or add whipped cream or cream cheese frosting.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings (Makes 11 regular size muffins)

Calories 139kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup plain whole-milk yogurt
2 eggs
¼ cup unsalted butter (melted and cooled slightly)
¼ cup molasses
1 teaspoon vanilla extract
1¼ cups whole wheat flour
¼ cup brown sugar (lightly packed)
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon allspice (or cloves)
¼ teaspoon salt
Coarse or decorating sugar, or whipped cream or Cream Cheese Frosting (optional)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Line an 8x8-inch baking pan with parchment paper or grease with nonstick spray.
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.
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.

Notes

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.
If you don't have molasses, you can swap in honey. It will taste less like gingerbread, though.
Serve topped with whipped cream or Cream Cheese Frosting.
Dairy-free: Use vegetable or coconut oil in place of the butter and 3/4 cup nondairy milk in place of the yogurt.
Gluten-free: Use a 1:1-style gluten-free flour blend such as the one from King Arthur Flour.
Egg-Free: Omit the eggs. Add 1/2 cup milk and proceed with the recipe.

Nutrition