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|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)|
|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|
|optional toppings: whipped cream, powdered sugar, confectioners glaze or caramel glaze(see my caramel applesauce bars for recipe)|
carlisle, IN (pop. 692)
Member Since Sep 2011
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!
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!