Gingerbread Spice Cake

Gingerbread Spice Cake sounded like the perfect seasonal treat to make this past weekend, and so we made some. We made enough that the kids could take some in their lunches and have some for an after school snack one day; I wish they could’ve enjoyed it for several days but our self control only stretched so far. We like to switch lunch/snacks up sometimes for a change and this was perfect.

This is a recipe I adapted from the Deceptively Delicious cookbook written by Jerry Seinfeld’s wife, Jessica. I made a whole wheat version and one that used Sucanat(a dehydrated cane sugar) in place of brown sugar. I also didn’t have broccoli puree, but I did have a TON of zucchini left over from my garden, so I sliced it, steamed it and pureed it in my Blendtec. I used some of the puree for this recipe, and froze the rest in ziploc bags for later use. The carrot puree I just pulled out of the freezer and let thaw on my counter in a bowl of hot water…I had made it the same way I made the zucchini (cut, steam, blend), but almost a year ago.

Besides the purees, everything else about this recipe is pretty straightforward: mix dry ingredients, mix wet ingredients, combine the two and bake. One tip for coconut oil is that if it’s solid(which it most likely will be since the temps are cooler now for the Fall), scoop it out with a spoon and into a measuring cup, or into a bowl, and then stick it in the microwave for maybe 15 seconds. Or you can warm it up in a saucepan if you’re not a microwave person.

liquified coconut oil

 

As it bakes, your house will smell wonderful and people will gravitate toward the kitchen :).

THE RECIPE:

Gingerbread Spice Cake

2 c whole wheat flour
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp salt
3/4 c Sucanat (or raw sugar or could use brown sugar…I suppose)
1/4 c coconut oil
1 large egg
1 c zucchini puree
1/2 c carrot puree
1/2 c plain yogurt (greek works great too)
1/4 c molasses
2 tsp vanilla extract
Preheat oven to 375 degrees. Grease a 9×5 inch loaf pan (or 3 mini loaf pans). In a bowl, mix the flour, baking soda, ginger, cinnamon, cloves, allspice and salt. Set aside. In a large bowl beat together sugar, oil and egg until smooth. Beat in the vegetable purees, yogurt, molasses and vanilla. Add the flour mixture and mix until smooth. Pour the batter into the pan and smooth the top. Bake until a toothpick comes out clean when inserted into the center, 45-50 minutes for one big loaf, 25-35 for the small loaves. Cool 5 minutes in pan, then turn onto a cooling rack and cool completely.

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Filed under Breads, Snacks/Sides/Appetizers

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