Easy Gingerbread Loaf Cake
Soft and moist gingerbread loaf cake flavored with lots of spices and molasses. This makes a great snack, dessert or holiday gift. We make ours with whole wheat flour for added nutrition and extra depth of flavor. You can also make this with all purpose flour but the flavor isn't as deep.
Ingredients
Cake ingredients
- 1 ½ cups (192g) Whole white wheat flour see notes for substitutes
- 2 teaspoons Ground ginger
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground cloves
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup (250g) Unsweetened apple sauce
- ¾ cup (120g) Sucanat or ⅔ cup (140g) organic cane sugar
- ¼ cup (80ml) Molasses medium/dark
- 1 teaspoon Vanilla extract
- 1 large Egg
- ½ cup Butter (salted) melted
Icing/Glaze
- ½ cup Organic powdered sugar
- 2 Tablespoons Butter (salted) melted
- 2 teaspoons Milk
- ½ teaspoon Vanilla extratct
Instructions
Cake instructions
- Set oven rack to the center position and preheat to 350°F Butter an 8"x4" 9"x5" or 3 mini (5"x3") loaf pan(s).
- In a small bowl whisk together the flour, ginger, cinnamon, cloves, baking soda and salt.
- In a medium size mixing bowl whisk together the applesauce, sugar, molasses, vanilla extract and egg. Then whisk in the butter.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Pour batter into loaf pan(s). Bake for:8x4 50-60 minutes9x5 35-40 minutesMini 5x3 32-37 minutesOr until a toothpick inserted in the center comes out barely clean or with a few moist crumbs. Transfer the loaf out of the pan to a wire rack for cooling.
Icing/Glaze
- Add all ingredients to a small bowl and whisk until smooth. Pour over cooled loaf/cake.
- Slice into thick slices and serve. Store in an airtight container for up to 3-4 days or freeze (see faq for details).
Notes
Flour Substitutes
Whole wheat pastry flour/soft white wheat flour: 192g (1 1/2 cups + 3 Tablespoons)
All purpose flour: 221g (1 1/2 cups + 2 Tablespoons).
When using cups to measure flour make sure to use the scoop and level method (fluff your flour a bit, scoop your cup full and scrape the top off with a straight edge) be careful not to pack.