Great Gingerbread Cake

I awoke craving gingerbread. I never made it before, so I was happily surprised at how moist & wonderfully flavorful this one turned out. Both colleagues & family expressed that this one is a winner. 

I altered the recipe on Pamela Salzman's website 


  • ¾ cup molasses 
  • ¾ cup 100% pure maple syrup 
  • ½ cup unsweetened applesauce, the BEST quality one you can find
  • ½ cup melted coconut oil
  • 2 ½ cups unbleached flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 teaspoons ground ginger
  • 3 teaspoonsground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 cup hot water


  1. Preheat the oven to 350 degrees. Grease and flour an 8-inch square baking dish.
  2. Combine the molasses, maple syrup, applesauce and coconut oil. Blend until smooth.
  3. In a large bowl, sift together the flour, baking soda, sea salt and spices.
  4. Pour the wet ingredients into the dry and mix until just combined. Stir in the hot water. Pour into the prepared pan.
  5. Bake 20-25 minutes for muffins or 35-50 minutes (ovens vary wildly) for an 8-inch cake, until a cake tester inserted in the center comes out clean. Allow to cool before serving. Sift powdered sugar over cake, if desired.
Elaine PerlmanComment