Check out these cute train molds that I bought on sale at our local supermarket. My husband laughed when I brought them home for our 13 year old. But I knew better ~ he loved them! He decorated a couple and then I sprinkled powdered sucanat on the rest. This wonderful, rich-tasting gingerbread cake with a hint of lemon is so divine. After making this, I realized how much we really love gingerbread. This is a great snacking cake that can be made any time of the year, not just during the holidays. Serve it with a dusting of powdered sucanat for a fun after school snack.
2 1/2 cups whole or unbleached spelt flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cloves
1 tbsp ginger
1/2 tsp sea salt
1/2 cup softened coconut oil
3/4 cup Giddy Yoyo cane juice crystals
2/3 cup (scant) dark unsulphured molasses (not blackstrap) (I used Wholesome Sweeteners Organic Molasses)
1 egg (note, you can leave this out for a vegan version)
1 tbsp lemon zest
1 cup rice milk (or other milk will work too)
extra coconut oil for greasing the pan
powdered sucanat or icing to decorate (optional)
Preheat oven to 325F. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, ginger and salt. Using an electric mixer, mix together the coconut oil and cane juice crystals until creamy, add in the molasses until mixed through. Scrape down sides of bowl if necessary. Add in the egg and lemon zest and mix through until creamy. Next add in the flour and milk, alternating and ending with the flour. Stir until smooth and just combined. Pour into a greased 9 x 13 pan, muffin pan or special form. Bake 40-45 minutes if using a 9 X 13 pan. If you are using muffin pan, it will take approximately 20 to 25 minutes. It is done when it begins to smell like gingerbread in your house, it is firm to the touch and a knife inserted comes out clean. Let the cake cool completely before removing from your special form. Dust with powdered sugar before serving. Serves 12 to 20. See below for print-friendly version.
Copyright © Cathy Russell
- 2½ cups whole or unbleached spelt flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp ground cloves
- 1 tbsp ginger
- ½ tsp sea salt
- ½ cup softened coconut oil
- ¾ cup Giddy Yoyo cane juice crystals
- ⅔ cup (scant) dark unsulphured molasses (not blackstrap)
- (I used Wholesome Sweeteners Organic Molasses)
- 1 egg (note, you can leave this out for a vegan version)
- 1 tbsp lemon zest
- 1 cup rice milk (or other milk will work too)
- extra coconut oil for greasing the pan
- powdered sucanat or icing to decorate (optional)
- Preheat oven to 325F.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, ginger and salt.
- Using an electric mixer, mix together the coconut oil and cane juice crystals until creamy, add in the molasses until mixed through.
- Scrape down sides of bowl if necessary. Add in the egg and lemon zest and mix through until creamy.
- Next add in the flour and milk, alternating and ending with the flour. Stir until smooth and just combined.
- Pour into a greased 9 x 13 pan, muffin pan or special form.
- Bake 40-45 minutes if using a 9 x 13 pan. If you are using muffin pan, it will take approximately 20 to 25 minutes.
- It is done when it begins to smell like gingerbread in your house, it is firm to the touch and a knife inserted comes out clean.
- Let the cake cool completely before removing from your special form. Dust with powdered sugar before serving. Approximately 12 to 20 servings