Gingerbread cake
This Gingerbread Cake combines warming spices like ginger and a rich maple syrup base, creating a moist dessert topped with a sweet orange glaze and crunchy walnuts. Perfect for holiday gatherings, it balances spiced flavors with a citrus twist.
Cook time 30 min
Prep time 45 min
Ingredients:
1.50 cups all-purpose white wheat flour1/2 cup self-raising flour
1 tsp baking soda
1 tbsp ginger
1 tsp spice mix
1 cup brown sugar
3/4 cup olive oil
1 cup maple syrup
2 eggs
3/4 cup milk (1% fat)
2 cups powdered sugar
1 cup orange juice
1 cup walnuts
This delightful Gingerbread Cake is a perfect treat for the holiday season, combining the rich flavors of ginger, spices, and maple syrup. It's a moist and flavorful cake, topped with a luscious orange glaze and crunchy walnuts that add an extra layer of texture and taste.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, self-raising flour, baking soda, ground ginger, and spice mix. Set aside.
- In another bowl, whisk together the brown sugar, olive oil, and maple syrup until well combined.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the milk and mix until smooth.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chopped walnuts.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar and orange juice until smooth.
- If the glaze is too thick, add a little more orange juice; if it's too thin, add more powdered sugar until you reach the desired consistency.
- Once the cake has cooled completely, pour the glaze over the top, spreading it evenly with a spatula.
- Allow the glaze to set for about 15-20 minutes before serving.
- Slice the gingerbread cake into squares or rectangles, and serve with a hot beverage of your choice. Enjoy!
Whether served as a dessert or a sweet snack, this Gingerbread Cake is sure to be a hit with family and friends. Its comforting flavors and festive aroma will undoubtedly make it a favorite for many occasions. Try this recipe and enjoy a slice of this delicious and heartwarming cake!
Gingerbread cake FAQ:
Use a 9x13 inch baking pan for this recipe. It provides enough space for the cake to rise and bake evenly.
Bake the gingerbread cake for 30-35 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
Yes, you can substitute the olive oil with another vegetable oil or melted butter. For the maple syrup, honey or agave syrup can be used, but this may affect the flavor slightly.
Store leftover gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
If the cake turns out dense, it may have been overmixed or baked too long. To prevent this, mix until just combined and check for doneness a few minutes early next time.
Tips:
- Ensure all ingredients are at room temperature before starting. This helps them blend more evenly and produce a smoother batter.
- Sift the flours and powdered sugar to ensure there are no lumps in the batter and glaze.
- Lining the baking pan with parchment paper will help in easy removal of the cake after baking.
- You can substitute olive oil with a neutral oil like vegetable or canola oil for a milder flavor.
- Be careful not to overmix the batter after adding the flour to keep the cake light and fluffy.
- Test the cake for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
- Allow the cake to cool completely before pouring the orange glaze over it to prevent the glaze from melting and soaking into the cake too much.
Nutrition per serving
24 ServingsCalories 210kcal
Protein 3.68g
Carbohydrates 33g
Fiber 1.08g
Sugar 24g
Fat 14g
More recipes
Spinach and goat cheese hasselback chicken
Delicious hasselback chicken stuffed with spinach and goat cheese.
13 Feb 2026Buffalo chicken casserole with cream cheese and blue cheese
Satisfying buffalo chicken casserole with cream cheese and blue cheese.
13 Dec 2025Ham and spinach wraps with melted cheese
Quick and tasty ham and spinach wraps with melted Swiss cheese.
15 Nov 2025Cheesy chicken tray bake with leek and bacon
A comforting cheesy chicken tray bake with leeks and bacon.
15 Dec 2025Cinnamon, apple and ricotta cake
A cozy Cinnamon, Apple, and Ricotta Cake, perfect for tea time.
30 Jan 2026