Moist and Spicy Whole Wheat Gingerbread Cake
Indulge in this moist and flavorful gingerbread cake, which combines the robust spices of ginger, cinnamon, and allspice with the rich depth of molasses. This virtually guilt-free dessert is crafted to be lighter yet retains a delightful sweetness and a tender crumb. Perfectly comforting on its own, it pairs wonderfully with a scoop of vanilla ice cream or can be enjoyed with a drizzle of icing for an added treat. Impress your guests with this wholesome yet delectable cake that brings the cozy flavors of fall and winter to your table year-round.
10
Servings
160
Calories
10
Ingredients
Ingredients
Whole Wheat Flour
1/2 cup (sifted)
All-Purpose Flour
1/2 cup (sifted)
Sugar
1/4 cup (granulated)
Ground Ginger
1/2 teaspoon
Ground Cinnamon
1/2 teaspoon
Ground Allspice
1/2 teaspoon
Molasses
1/3 cup (unsulfured)
Egg
1 (beaten)
Hot Water
1/2 cup (heated until hot but not boiling)
Baking Soda
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
2
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, sugar, ground ginger, ground cinnamon, and ground allspice until well combined.
3
In a separate bowl, combine the molasses with the beaten egg and mix until smooth.
4
Heat 1/2 cup of water in a microwave or on the stove until it's hot, but not boiling.
5
Dissolve the baking soda into the hot water and stir well to combine.
6
Pour the molasses mixture and the baking soda-water mixture into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.
7
Pour the batter into the prepared baking dish, spreading it evenly.
8
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9
Allow the cake to cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature, with optional toppings as desired.
Nutrition Information
0.4g
Fat
32g
Carbs
2g
Protein
2g
Fiber
8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Moist and Spicy Whole Wheat Gingerbread Cake?
The cake features a robust blend of ground ginger, cinnamon, and allspice combined with the deep, rich sweetness of unsulfured molasses.
What size baking dish is required for this recipe?
You should use a 9x9-inch baking dish, which should be lightly greased before adding the batter.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
Is this recipe 100% whole wheat?
No, it uses a balanced blend of 1/2 cup whole wheat flour and 1/2 cup all-purpose flour for a lighter texture.
How many servings does this gingerbread cake yield?
This recipe is designed to yield approximately 10 servings.
What is the calorie count per serving?
Each serving contains approximately 160 calories.
How much fat is in this cake?
This is a very low-fat dessert, containing only 0.4g of fat per serving.
How long does the cake need to bake?
The cake typically takes 30 to 35 minutes to bake in a preheated oven.
How do I check if the cake is fully cooked?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
What type of molasses is recommended?
The recipe calls for 1/3 cup of unsulfured molasses.
Why is baking soda dissolved in hot water?
Dissolving the baking soda in hot water helps activate the leavening agent and ensures it is evenly distributed throughout the batter.
Can I use boiling water?
The water should be hot but not boiling to avoid prematurely cooking the egg or over-activating the soda.
Should the flour be prepared in a specific way?
Yes, both the whole wheat and all-purpose flours should be sifted for the best results.
What kind of sugar is used in this recipe?
The recipe uses 1/4 cup of granulated sugar.
Does the recipe require an egg?
Yes, one beaten egg is used to help bind the ingredients and provide structure.
What spices are included in the gingerbread?
The spice mix consists of 1/2 teaspoon each of ground ginger, ground cinnamon, and ground allspice.
Is there a lot of protein in this cake?
Each serving provides about 2g of protein.
How much fiber does this cake provide?
The inclusion of whole wheat flour helps provide 2g of fiber per serving.
What is the sugar content per slice?
There are 8g of sugar in each serving.
Are there any special mixing instructions for the batter?
You should stir until just combined and be careful not to overmix; having a few lumps in the batter is perfectly fine.
How should the cake be cooled?
Allow it to cool in the pan for a few minutes before transferring it to a wire rack.
What are some suggested serving ideas?
It can be served warm or at room temperature, optionally topped with vanilla ice cream or a light drizzle of icing.
Can I make this cake ahead of time?
Yes, it stores well and the flavors often deepen the next day when kept in an airtight container.
Is this cake suitable for seasonal holidays?
Yes, the flavors of ginger and molasses make it a perfect choice for fall and winter celebrations.
Does this recipe contain sodium?
The recipe contains baking soda, though the specific sodium count per serving is not listed in the raw data.
Can I substitute the allspice if I don't have it?
While not identical, a pinch of cloves and nutmeg can serve as a substitute for allspice.
Is this a heavy or light cake?
It is described as a lighter version of gingerbread that maintains a moist and tender crumb.
What is the carbohydrate count?
There are 32g of carbohydrates per serving.
Can I add mix-ins like nuts or raisins?
While not in the original recipe, you can fold in a small amount of nuts or raisins during the final mixing step if desired.
What makes this cake 'wholesome'?
The use of whole wheat flour and the low-fat content make it a more balanced alternative to traditional high-butter gingerbread cakes.