Gingerbread Cake with Cream Cheese Frosting
Ingredients
The cake
-
1 ⅔
cups
white whole wheat flour or regular whole wheat flour
-
1 ½
teaspoons
baking powder
-
1
teaspoon
ground Vietnamese cinnamon
-
1
teaspoon
ground ginger
-
½
teaspoon
fine sea salt
-
¼
teaspoon
ground cloves
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
baking soda
-
1
large
egg
-
⅓
cup
honey
-
⅓
cup
molasses
-
½
cup
milk of choice
-
6
tablespoons
unsalted butter, melted
The cream cheese frosting
-
8
ounces
cream cheese, softened
-
2
tablespoons
unsalted butter, softened
-
1 ¼
cups
powdered sugar
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 400°F and grease a 9-inch square pan.
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, whisk the egg, then add honey, molasses, milk, and melted butter.
- Combine the wet and dry mixtures until just mixed, then pour into the prepared pan.
- Bake for 21 to 25 minutes until golden brown and a toothpick comes out clean.
- Allow the cake to cool completely on a rack before frosting.
- For the frosting, beat cream cheese and butter until fluffy, then add powdered sugar and vanilla and mix until smooth.
- Spread the frosting over the cooled cake and sprinkle with cinnamon if desired.
Nutrition Facts (estimated)
Servings
9 slices
Calories
250
Total fat
11g
Total carbohydrates
37g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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