Ever since I left home to go away to college, I’ve relied on my grandmother’s gingerbread recipe when I had a hankering for something spicy, warm, comforting, and yummy. Imagine my surprise when I gave a new ginger cake recipe a try and found I liked it even better than our old family favorite!
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| 5-1/2″ x 8-1/2″, ink and watercolor |
Applesauce and flaxseed meal make this cake extra moist and delicious. A generous dollop of sweetened whipped cream on top is optional (but highly recommended!)
Ingredients:
½ C. sugar
½ C. applesauce
2 T. canola oil
2 large eggs
1 C. molasses
1-1/2 C. flour
½ C. flaxseed meal
½ C. toasted wheat germ
2 tsp. baking soda
½ to 1 tsp. ground cinnamon
½ to 1 tsp. ground cloves
½ to 1 tsp. ground ginger
¼ tsp. salt
1 C. hot water
Whipped cream (optional)
Directions:
1. Preheat oven to 350º.
2. Combine first 3 ingredients in a large mixing bowl; beat with a mixer at medium speed until well blended (about 1 minute).
3. Add eggs, 1 at a time, beating well after each addition. Stir in molasses.
4. Combine flour and next 7 ingredients (through salt) in a large bowl. Add flour mixture and 1 cup hot water alternately to sugar mixture, beginning and ending with flour.
5. Spoon batter into a 9” x 13” baking pan coated with cooking spray. Bake 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan.
6. Top pieces of cake with sweetened whipped cream, if desired.
Recipe Notes:
– To make this recipe gluten free, I replaced the regular wheat flour with Jules Gluten Free Flour. For the 1//2 cup of wheat germ, I substituted 1/4 cup of flaxseed meal + 1/4 cup Jules GF flour.
– The spice amounts are flexible in this recipe. I used 1 tsp. cinnamon, 1/2 tsp. cloves, and 1 tsp. ginger.
– This recipe was originally published in Cooking Light magazine in 2007.
5 Comments
Thank you for the gluten free tips! That sounds fabulous… however I have never heard of Jules Gluten free flour. I wonder if it's available here in AZ. 😉
Aha…I looked it up and see it includes corn, which we can't use. I'll try this with an almond and rice flour combination and report back. I'm thinking you can't go wrong with those spices! 🙂
It's too bad you can't use Jules' flour, Katie. It has simplified my gluten free cooking since I found it. I can use it in almost any regular recipe calling for wheat flour, and it turns out great. Let me know how the recipe works for you with your own combination.
This sounds like such a yummy recipe. Maybe I can make it on one of my days off for the holidays. Love the layout you did for this too.
I saw your sketch of the basket of children's books on pinterest and came over to your blog. Your sketches are so beautiful! I really enjoy seeing them. Thank you for sharing your talent. Kelly