This Gingerbread Cake is the perfect addition to your Holiday table. It's sweet, moist, and full of wonderful seasonal spices with added dark molasses.
Position an oven rack in the lower third of the oven and heat to 350F (175C).
Prepare a 9"x9" baking pan by either generously greasing and flouring or by lining with parchment paper. Set aside.
Prepare and measure all ingredients using measuring cups.
In a mixing bowl whisk together flour, baking soda, gingerbread spice mix, and salt. Set aside.
In another larger mixing bowl, combine softened coconut oil and coconut sugar and use an electric mixer to beat until creamy.
Add molasses and stir with mixer until well combined.
Add egg and stir again.
Gradually add dry ingredients to wet until everything is completely combined. The batter will be quite dense.
Carefully stir in boiling water until ingredients are smooth and well-combined.
Pour batter into prepared baking pan and bake for 40minutes (until a toothpick inserted into the center come out almost clean).
Remove the cake from the oven. Allow it to cool in the pan for a few minutes before carefully lifting it out. Cool completely on a wire rack. Once cool, slice, and serve.
Notes
As a measure, I used US cup (240ml).Substitutions
You can substitute coconut sugar with brown sugar in its place. A 1:1 ratio will work perfectly, though it’s important to note that brown sugar is slightly sweeter.
You can substitute molasses with date syrup, or maple syrup at a 1:1 ratio. Just note that molasses is what gives this cake authentic gingerbread flavor.
Substitute coconut oil with butter at a 1:1 ratio. I suggest using grass-fed unsalted butter.
You can substitute whole grain flour with all-purpose flour. Note that whole grain flour is much healthier and will give a desired dense texture.
Tips for storing
Store the cake in a sealed container. It will stay tasty and fresh on the counter for about 2-3 days, and in the refrigerator for up to 5 days.
HOW TO FREEZE: Wrap cooled cake in aluminum foil and put it in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature. You can reheat the cake in the microwave.