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Whole Grain Gingerbread

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Whole Grain Gingerbread

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Whole Grain Gingerbread Recipe
Whole Grain Gingerbread Recipe

Flavorful whole grains are paired with classic spices for an updated take on this beloved old-fashioned cake.

At a glance

Prep
15 mins.
Bake
30 mins. to 35 mins.
Total
45 mins. to 50 mins.
Yield
one 8″ or 9″ cake

Nutrition information

Measuring Standards

Ingredients

Cake

  • 1 3/4 cups King Arthur White Whole Wheat Flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons molasses
  • 1/2 cup vegetable oil
  • 3/4 cup apple juice or cider
  • 1/2 cup diced crystallized ginger

Frosting

  • 1/4 cup vegan margarine
  • 1/8 teaspoon salt
  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 tablespoon almond or coconut milk
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract
  • diced crystallized ginger, for garnish (optional)

Cake

  • 7 ounces King Arthur White Whole Wheat Flour
  • 5 5/8 ounces brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/2 ounces molasses
  • 3 1/2 ounces vegetable oil
  • 6 ounces apple juice or cider
  • 3 1/2 ounces diced crystallized ginger

Frosting

  • 2 ounces vegan margarine
  • 1/8 teaspoon salt
  • 10 ounces confectioners’ sugar, sifted
  • 1/2 ounce almond or coconut milk
  • 1/2 ounce dark rum
  • 1/2 teaspoon vanilla extract
  • diced crystallized ginger, for garnish (optional)

Cake

  • 198g King Arthur White Whole Wheat Flour
  • 159g brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 43g molasses
  • 99g vegetable oil
  • 170g apple juice or cider
  • 99g diced crystallized ginger

Frosting

  • 57g vegan margarine
  • 1/8 teaspoon salt
  • 283g confectioners’ sugar, sifted
  • 14g almond or coconut milk
  • 14g dark rum
  • 1/2 teaspoon vanilla extract
  • diced crystallized ginger, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep.
  2. For the cake: In a large bowl, whisk together the flour, brown sugar, salt, baking soda, and spices. In a medium bowl, whisk together the molasses, oil, and apple juice (or cider).
  3. Stir the wet ingredients into the dry until evenly moistened. Stir in the crystallized ginger, then transfer the batter to the prepared pan.
  4. Bake the cake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs cleaning to it. Remove from the oven and cool completely before frosting.
  5. To make the frosting: In a large bowl, beat together the margarine, salt, and half the confectioners’ sugar. Add the milk, mix until smooth, then add the remaining confectioners’ sugar. Mix until incorporated, then add the rum and vanilla extract. Beat until fluffy and spreadable. Frost cake and sprinkle with diced ginger if desired.
  6. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size2″ square, 74g
  • Servings Per Batch16
Amount Per Serving:
  • Calories270
  • Calories from Fat81
  • Total Fat9g
  • Saturated Fat1g
  • Trans Fat.5g
  • Cholesterol0mg
  • Sodium190mg
  • Total Carbohydrate47g
  • Dietary Fiber2g
  • Sugars36g
  • Protein2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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