Easy Gingerbread Snack Cake

• 分量: Servings: 16 author: min
• 調理時間: 10 minutes
• 総時間: 45 minutes

材料

Dry Ingredients

1 ½ cups white whole wheat flour (180g)

1 teaspoon baking powder

½ teaspoon baking soda

1 ½ teaspoon cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon salt

Wet Ingredients

½ cup plain Greek yogurt (120g)

1 cup unsweetened applesauce (260g)

2 eggs

¼ cup molasses

3 tablespoons maple syrup

1 teaspoon vanilla extract

手順

Preheat oven to 350 degrees Fahrenheit. Grease and line a 8 inch square pan with parchment paper. In a medium bowl, combine all the wet ingredients.

In a large mixing bowl, combine all the dry ingredients.

Stir the wet mixture into the flour mixture.

Pour cake batter into the prepared pan and bake for 30-35 minutes, or until the inserted toothpick in the center of the cake comes out clean. Transfer to a wire rack to cool completely.

Preheat oven to 350 degrees Fahrenheit. Grease and line a 8 inch square pan with parchment paper. In a medium mixing bowl, combine all the wet ingredients.

In a large mixing bowl, combine all the dry ingredients.

Stir the wet mixture into the flour mixture.

Pour cake batter into the prepared pan and bake for 30-35 minutes, or until the inserted toothpick in the center of the cake comes out clean.

(Optional) Spread cream cheese frosting on the cooled cake. Refrigerate for 30 minutes before serving to help the frosting to set and make cutting easier.

メモ

Transfer to an airtight container and store in the refrigerator for up to 5 days. If frosted, let the cake sit at room temperature so the frosting softens. Or freeze for up to 3 months.