Can I use blackstrap molasses in this gingerbread cake?

It is not recommended here. Blackstrap is much more bitter than regular unsulfured molasses, and this batter carries less sugar than a classic one to balance it. With blackstrap the cake turns harsh at the edges; save it for savory glazes and baked beans.

Why does the milk go into the batter hot?

Hot milk dissolves the molasses evenly, activates the baking soda at the right moment, and gives the cake its fine, close crumb. Cold milk makes a heavier cake with streaks of molasses. Once the hot milk is in, get the batter into the oven without delay.

How far ahead can I bake healthy gingerbread cake for Christmas?

Two days ahead is ideal: baked on the 23rd and served on the 25th, the spice deepens and the crumb turns almost fudgy. Wrapped well at room temperature it keeps 4 days, and it freezes, unglazed, for up to 2 months.

Can I make this cake with regular whole wheat flour?

Yes, with a small texture change. Regular whole wheat flour makes the crumb a little heartier and the color slightly greyer, and the cake benefits from an extra tablespoon of milk. White whole wheat flour is the closer match to the classic tender crumb.

My gingerbread cake sank in the middle. What went wrong?

Usually the soda spent itself before the bake: once the hot milk is whisked in, the batter must go straight into the pan and the oven. Old baking soda and opening the oven door in the first 20 minutes are the other common causes.

Healthy Gingerbread Cake With Real Molasses

Ingredients

Scale

2 cups white whole wheat flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1/2 cup unsulfured molasses (not blackstrap)
1/2 cup unsweetened applesauce
1/3 cup packed brown sugar
2 tablespoons unsalted butter, melted
1 large egg
3/4 cup low fat (1 percent) milk, heated until hot
1 teaspoon vanilla extract
1/2 cup plain nonfat Greek yogurt (for the optional glaze)
1 tablespoon maple syrup (for the optional glaze)
1/2 teaspoon lemon zest (for the optional glaze)

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Instructions

Heat the oven to 350 degrees F. Line a 9 inch square or round pan with parchment and lightly grease the sides.
Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a large bowl until the spices are evenly distributed.
In a second bowl, whisk the molasses, applesauce, brown sugar, melted butter, egg, and vanilla until smooth and glossy.
Heat the milk until steaming, just below a simmer. Whisk the wet mixture into the dry ingredients, then whisk in the hot milk in a slow stream. Stir only until no dry flour remains; the batter will be pourable.
Scrape the batter into the pan and smooth the top. Bake 30 to 34 minutes, until the top springs back when pressed lightly and a tester inserted in the center comes out with a few moist crumbs.
Cool in the pan 15 minutes, then turn out and cool completely. For the glaze, whisk the yogurt, maple syrup, and lemon zest and spread thinly over the cooled cake.

Notes

Christmas timing: this cake improves with rest. Bake it on December 23, wrap well, and keep at room temperature; the spice deepens and the crumb turns almost fudgy by the 25th. Add the yogurt glaze the day of serving only. The unglazed cake keeps 4 days at room temperature and freezes up to 2 months. The same batter makes 12 muffins, baked at 350 degrees F for 18 to 20 minutes.

Author: Nora Ellis
Prep Time: 15 minutes
Cook Time: 32 minutes

Nutrition

Serving Size: 1 slice
Calories: 165
Sugar: 17
Sodium: 230
Fat: 3
Saturated Fat: 1
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 35
Fiber: 3
Protein: 4
Cholesterol: 20