The name gingerbread is sort of misleading. It takes way more than ginger to give this bread that authentic holly jolly flavor.
Sure I’ve watched my mom bake up a batch of gingerbread cookies in years past, but I was less concerned with the ingredients and more concerned with the cookie architecture for my gingerbread house to-be. I knew she sprinkled multiple spice jars over the bowl of flour and sugar and molasses, but I had no clue how much or which ones.
So I did some cookie research, and I discovered that there is a lot of variation on the matter. Ginger is a must, of course, and cinnamon is always in there too. But including cloves, allspice, and/or nutmeg seems to be debatable. Some recipes even included black pepper!
I can’t speak for your gingerbread flavor memories, but mine are best satisfied with ginger, cinnamon, and cloves.
This gingerbread recipe bakes up to be a perfectly sliceable loaf, or you can trim it down into adorable snack cakes like I did. Light lemon whipped cream adorns the top like freshly fallen snow, and those zesty dollops are the perfect flavor compliment to this Christmasy cake.
- 2 cups all-purpose flour
- 1 tsp cinnamon
- ¼ tsp cloves
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ¼ cup molasses
- ½ cup coconut sugar
- 1 tsp freshly grated ginger
- 2 tsps lemon juice
- ½ cup unsweetened applesauce
- ¾ cup non-dairy yogurt (I used almond milk yogurt)
- ¼ cup non-dairy milk
- LEMON FROSTING
- 2 cups Cocowhip or coconut whipped cream
- 1 tsp lemon juice
- 1 tsp lemon zest
- Preheat the oven to 350F.
- Combine the dry ingredients in a large bowl.
- In a blender, blend the wet ingredients.
- Mix the wet ingredients into the dry ingredients. Stir to combine. The batter will be thick.
- Line a loaf pan with parchment paper. Pour the batter into the pan and spread it out evenly.
- Bake for 45 minutes at 350F or until a toothpick inserted into the center comes out clean.
- For the frosting, gently stir the lemon juice and zest into the rice whip.
- Allow the gingerbread to cool completely before frosting. Frost immediately before serving.