With the tenderest crumb, perfectly spiced and just sweet enough, this gingerbread cake topped with a decadent cream cheese frosting is a festive cake for sure - everyone will love it, and it’s wonderfully easy to make!
- FOR THE CAKE:
- 1 cup cake flour
- 3/4 cup coconut sugar
- 4 tsp ground ginger , less if you find ginger very strong
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp all spice
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch Himalayan pink salt
- 2 large eggs , room temperature
- 1/4 cup butter , melted and cooled
- 1/2 cup full cream plain yoghurt
- 1/4 cup milk of choice
- 1 tbsp raw honey
- FOR THE FROSTING:
- 1/8 cup butter , softened
- 2 tbsp coconut sugar
- 4 tbsp full fat plain cream cheese , heaped
- Sprinkles of choice , for topping
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TO MAKE CAKE:
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Preheat oven to 180°C (356°F), grease 7 x 11 inch baking dish.
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In a large bowl, whisk together flour, coconut sugar, ginger, cinnamon, nutmeg, all spice, baking soda, baking powder and salt.
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In another bowl, lightly beat eggs then stir in melted butter, yoghurt, milk and honey. Pour wet ingredients into dry ingredients and whisk until smooth. Don’t over-mix. Pour batter into baking dish and level out.
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Bake for 20 minutes or until a toothpick inserted into the middle of the cake comes out clean.
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Remove from oven and allow to cool completely in dish before frosting.
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TO MAKE FROSTING:
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Using an electric beater, cream butter and coconut sugar. Now beat in cream cheese until smooth and light golden in colour.
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Spread frosting on cooled cake as desired, scatter with sprinkles if you like, slice into 12 or 24 pieces and ENJOY!
If you’re not into ginger quite as much as we are, start with 2 teaspoons ground ginger, give the mixture a taste and add a little more if you like.
