Gingerbread Snack Cake
This is the BEST Gingerbread Cake recipe you'll ever try! It's made with easy ingredients, and topped with a delicious mascarpone icing.
Servings: 12 slices
for the cake:
- 2 1/2 cups all purpose flour
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 1/2 cups cane sugar
- 1 1/4 cup milk I used almond milk
- 1/2 cup applesauce
- 3 tablespoon molasses
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
for the icing:
- 2 tablespoon unsalted butter softened
- 4 oz. mascarpone
- 1 tablespoon milk I used almond milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar or more
for the pear (optional):
- 1 pear
- 1 tablespoon coconut oil
- 1 tablespoon cane sugar
- 1/2 teaspoon cinnamon
Preheat oven to 350°.
In a large bowl, combine flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt; set aside.
In a separate bowl, cream the butter and sugar together. Then, add the milk, applesauce, molasses, vinegar, and vanilla to that bowl. Pour the dry ingredients into the bowl, then whisk everything together until the batter is smooth.
Grease a 9x13 baking dish, then pour batter into the dish. Alternatively, you can use three 6" round pans if you prefer. Bake cake for 38-42 minutes, or until a toothpick comes out clean. Wait 10 minutes, then carefully invert the cake onto a cooling rack and allow the cake to come to room temperature before icing it.
for the icing:
Whisk butter and mascarpone together, then add the vanilla and milk. Last, stir in the powdered sugar until the icing is smooth.
Use an offset knife or spatula to ice the cake until it's fully coated.
for the pears (optional):
Dice pear into bite-size pieces, then add it to a skillet with 1 tablespoon coconut oil. Sprinkle sugar and cinnamon over top, then cook over medium heat until the it's soft. Sprinkle pear on top of cake.
*Calories are per slice and are an estimation
*If you don't want to use a 9x13 pan, you can use three 6" round cake pans instead
*Make sure to line your cake pan with parchment paper to prevent sticking
Calories: 416kcal | Carbohydrates: 67g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 300mg | Potassium: 146mg | Fiber: 1g | Sugar: 46g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg