Honey Gingerbread

cindy sandberg Recipe

By cindy sandberg cindyLs

I was hungry for gingerbread and didn't have any molasses. I decided to see if I could adapt a recipe and come up with something that still tasted like gingerbread without the molasses. This turned out really good. A purist may miss the molasses, but we didn't! This was dark and fragrant with spices and sweetened perfectly with honey and natural brown sugar! This cake is super moist due to the yogurt in the batter. I've replaced the ap flour with whole grain flours, so, it's pretty healthy, too, as far as treats go!


Recipe Rating:
 2 Ratings
Serves:
18
Prep Time:
Cook Time:

Ingredients

1/2 c
honey
1/2 c
brown sugar(i use succanat or turbinado)
1 c
plain yogurt
1/4 c
oil(i use light olive, grapeseed or coconut oil)
1 tsp
vanilla
2 1/2 c
flour(i used a combination of oat flour and spelt flour to make this a whole-grain treat. you could also use ap or a combo of ap and whole wheat.)
1 1/2 tsp
baking soda
1/2 tsp
sea salt
1 1/2 tsp
ginger
1/2 tsp
pumpkin pie spice
1/2 tsp
cinnamon
optional toppings: whipped cream, powdered sugar, confectioners glaze or caramel glaze(see my caramel applesauce bars for recipe)


Directions Step-By-Step

1
Preheat oven to 375F. Combine the honey, sugar, yogurt, oil and vanilla. In another bowl whisk together the flour(s), baking soda, salt and spices. Add the dry to the wet and mix well. Pour into greased loaf pan or 8 in square pan. Bake 30-45 min. (depending on pan size) until cake tests clean with a toothpick. Cool in pan on wire rack and top with topping of choice. Pictured is caramel glaze with gingerbread man sprinkles!

About this Recipe