Gingerbread Cake with Cinnamon Cream Cheese Frosting
This delicious and moist gingerbread cake is filled with warm spices and topped with a creamy cinnamon cream cheese frosting. It all comes together in 30 minutes and is the perfect dessert or snaking cake for the holidays.
Servings: 8 people
Ingredients
Gingerbread cake ingredients:
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup olive oil ( or avocado oil or canola oil)
- 1/4 cup blackstrap molasses
- 1/4 cup brown sugar (or coconut sugar)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk (almond milk or regular milk)
Cinnamon cream cheese ingredients:
- 4 ounces cream cheese softened to room temperature (dairy-free cream cheese can also be used)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
Optional: cranberries to decorate the cake with.
Instructions
- Grease a 9 inch round pan, and line with parchment paper. Preheat oven to 350 degrees F.
- In a medium bowl, add 1 1/4 cups flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon ground ginger, 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/4 teaspoon salt. Mix with a fork.
- In a large bowl, add 1/4 cup olive oil, 1/4 cup blackstrap molasses, 1/4 cup brown sugar, 1 egg, 1 teaspoon vanilla, and 1/2 cup milk together.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until combined. Make sure the scrape the bottom of the bowl. Don't overmix.
- Pour the gingerbread cake batter into the pan and bake for 20 minutes, or until a toothpick comes out clean. Let cake cool completely before frosting.
- To make the frosting, add 4 ounces of room temperature cream cheese, 1 cup of powdered sugar, 1 teaspoon vanilla, and 3/4 teaspoon ground cinnamon to a food processor and mix until smooth. You can also mix it using a handheld mixer and mix the frosting together in a bowl.
- Once the cake is cooled, frost it with the frosting. I highly recommend adding fresh cranberries as decorations because the flavors work so well together. It also adds a beautiful pop of color.
Notes
- Instead of brown sugar, you can use coconut sugar at a 1:1 ratio.
- Instead of regular milk, you can use almond milk.
- Instead of regular cream cheese, you can use dairy-free cream cheese.
- Instead of regular flour, you can use gluten free flour at a 1:1 ratio.
Nutrition
Calories: 317kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 259mg | Potassium: 239mg | Fiber: 1g | Sugar: 31g | Vitamin A: 246IU | Vitamin C: 0.02mg | Calcium: 100mg | Iron: 2mg