Best Ginger Cake Recipe

This Easy Gingerbread Cake Recipe will be your go-to dessert recipe for the holiday season! It’s perfectly spiced with a rich, deep molasses flavour and a moist and tender texture. Enjoy it on its own or with a dairy-free cinnamon whipped cream topping.

This post is sponsored byCrosby’s Molasses. While I received monetary compensation, all opinions are my own. Thank you for supporting the brands that make Crumb Top Baking possible.

I’m sharing another recipe for Crosby’s today and this one has me feeling all the holiday vibes. Too soon? Maybe, but I’ve been playing Christmas music for weeks now, so definitely not too soon around here!

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Crosby’s Molasses always reminds me of Christmas. I usually have a carton of their molasses in my cupboard year round, but during the fall and holiday baking season, I stock up. This year I actually bought a five kilogram jug!

If you’re not familiar with Crosby’s Molasses, they’re a fifth-generation, family-owned company that has been importing molasses into Canada since 1879. Crosby’s fancy molasses is all natural, gluten-free and non-GMO verified. It’s made with pure sugarcane juice, so it doesn’t contain any additives or preservatives. The company’s fancy molasses is a single-source molasses, grown in Guatemala, and the tangy flavour and red-tinged colour are distinct to Crosby’s molasses.

Home cooks enjoy fancy molasses because it gives traditional recipes, like gingerbread, an old-fashioned flavour. If you’re looking for more home cooking and baking recipes using molasses, be sure to download a free copy of Crosby’s Comforts of Homee-cookbook. The gingerbread cake I’m sharing today is one of the recipes you’ll find in it.

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Molasses: This is the essential ingredient for gingerbread and provides that warm, deep flavour. You’ll need one full cup of fancy molasses for this recipe.

Flour: For a more wholesome cake, I opted for whole wheat flour in this recipe, but you can substitute with all purpose white flour at a 1:1 ratio.

Coconut sugar: This is an unrefined brown sugar, which can usually be found in the organic section of your local grocery store. If you can’t find any, you can substitute brown sugar.

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Coconut milk: To make the dairy-free cinnamon whipped cream (which is optional), you’ll need full fat coconut milk that has been refrigerated for at least 24 hours. This solidifies the milk and separates it from the coconut water.

Can you make this gingerbread cake in advance? Yes. To make it a day or two in advance, just leave it unfrosted in the cake pan and cover it tightly with foil. (Some cake pans even come with sealable lids). Leave the cake at room temperature and, when ready to serve, prepare the coconut whipped cream and frost the cake.

How do you store leftover cake? How long will it last? If the cake is unfrosted, just store it in an airtight container at room temperature and enjoy within 3-4 days. If the cake is frosted, store it in the refrigerator. The coconut cream topping is usually best enjoyed within 1-2 days.

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Can you freeze this cake? I don’t recommend freezing this cake with the frosting, but you can freeze the unfrosted cake. The full cake is a little awkward to freeze, but if you want to, just let it cool completely and wrap it in plastic wrap. It should last for up to 3 months in the freezer. I usually freeze pieces of the cake by placing them in a single layer in a freezer safe container. Just let the cake defrost at room temperature before frosting and/or eating.

How many people does this cake serve? I usually cut this cake into 16 pieces, but you can cut it into 12 or 24 pieces to get larger or smaller servings.Try this scrumptious sticky ginger cake recipe next time you need an easy sweet bake! It's got that lovely gooey top that just makes you want to take a bite! Perfect for an afternoon snack, after school snack or dessert.

This deliciously sticky sweet and spicy ginger cake is a recipe that always reminds me of my childhood. Ginger cake was a regular cake in our house and I especially loved the sticky bit on top of the cake.

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Is there a name for the sticky top of a ginger cake? I don't know but there should be. This whole cake is really moist and tasty and the sticky surface of the cake especially is impossible to resist.

It is definitely a cake that needs nothing doing to it. No decoration. You could drizzle it with ginger syrup or even caramel but it's just not necessary. This ginger cake is good enough exactly as it is.

In looks this ginger cake is very similar to the carrot cake I made a couple of weeks ago. I managed to claim the carrot cake was fairly healthy as far as carrot cakes go.

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Unfortunately I can't claim the same for this! But, as long as you cut it into small squares to serve, it really doesn't feel so bad. And anyway, we all need a treat sometimes.

For this cake you'll need self-raising flour, bicarbonate of soda, ground ginger, cinnamon, mixed spice, soft brown sugar, golden syrup, butter, milk and an egg.

Ingredients for Ginger Cake: Self-raising flour, bicarbonate of soda, ground ginger, cinnamon, mixed spice, soft brown sugar, golden syrup, butter, milk and an egg

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I wouldn't adapt this cake much at all. It's fairly light with a great moist texture and just the right amount of sweetness. And I'll mention it just one more time. It's got the best gooey sticky surface ever!

However, you can vary the spices. Play around with the spices you like and don't worry about the exact quantities of ginger, cinnamon or mixed spice. If you don't have one of the spices, just use a little more of one of the others.

Sometimes I use mainly ginger but at other times I use mainly mixed spice. It still works really well and tastes delicious.

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Yes, if you want to freeze this cake, wait until it has cooled completely after you've baked it. Wrap it up well in greaseproof paper and put it in a freezer bag.

It can be frozen for at least three months. Take it out of the freezer and defrost at room temperature for a few hours before eating.

I made this sticky ginger cake as part of a baking challenge and it is adapted from Step-by-Step Bakingby Caroline Bretherton. I love this book and have made so many recipes from it.

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If I ever want to make something I haven't made before and need a basic recipe as a starting point, it's a great resource.

Try this scrumptious ginger cake recipe next time you need an easy sweet bake! It's got that lovely gooey top that just makes you want to take a bite!

Calories: 238 kcal Carbohydrates: 37 g Protein: 3 g Fat: 8 g Saturated Fat: 5 g Cholesterol: 35 mg Sodium: 121 mg Potassium: 58 mg Sugar: 23 g Vitamin A: 275 IU Vitamin C: 0.1 mg Calcium: 38 mg Iron: 0.4 mg

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Do let me know if you make this ginger cake or any of my other recipes. I love to get feedback from readers.

Corina Blum is a busy mum with 2 young children. She loves easy healthy recipes that taste great and often involve spices.