Chocolate Gingerbread Cake Recipe

December 8, 2016

This cake is filled with sugar, spice, and everything nice. Bonus: it’s also gluten-free! For a festive touch, top with sugared cranberries or rosemary sprigs.

Chocolate Gingerbread Cake

Yield: 1 8-inch round cake
Active Time: 15 minutes
Total Time: 1hour

Ingredients

For the cake
3 large eggs
⅓ cup water
⅓ cup vegetable or coconut oil
2 tablespoons unsulphured molasses
2 teaspoons vanilla extract
1 box Simple Mills Chocolate Muffin & Cake Mix
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground black pepper

For the icing
1 egg white
1 ½ cups powdered sugar
1 teaspoon vanilla extract

Instructions

Make the cake
Preheat oven to 350 degrees and line an 8-inch round cake pan with parchment paper.

Whisk eggs, water, oil, molasses, and vanilla in a large bowl. Add in baking mix and spices; whisk until well blended. Pour batter into prepared pan and bake for 30 to 35 minutes, or until cooked through. Allow cake to cool completely.

Make the icing
Whisk all ingredients together until smooth. The icing should be thick so it just runs down the sides of the cake. If the icing is too thin, add more powdered sugar. If it is too thick, add a teaspoon or two of water. Cover the top of the cake with icing.

Photo credit: Paul Delmont

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Merce Muse

Thrive Market Food Editor

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