Gingerbread Cake Recipe | Eggless Gingerbread Loaf

Name: Gingerbread Cake Recipe | Eggless Gingerbread Loaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1.5 cup whole wheat flour ((whole meal flour)); 2 tsp ginger paste (or grated ginger, check point no 1 in the notes below); 2 tbsp candied ginger (or golden raisins - optional); ¼ tsp cinnamon powder (ground cinnamon); ¼ tsp grated nutmeg (ground nutmeg or nutmeg powder); ½ tsp baking soda; 1 tsp baking powder; ¼ cup yogurt (vegan or dairy); ¼ cup water; ½ cup oil; ¾ cup jaggery powder (or grated/finely chopped jaggery); ½ cup water

By Dassana Amit · VegrecipesofindiaPublic

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Soft and moist Gingerbread Cake made eggless and with whole wheat flour, jaggery and spices. This deliciously moist and relatively healthy spice cake is a traditional Western treat that is served around the winter holidays.

Prep: 10 min
Cook: 40 min
Total: 50 min
Servings: 8

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This recipe was taken from Gingerbread Cake Recipe | Eggless Gingerbread Loaf · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

1.5 cupwhole wheat flour ((whole meal flour))
2 tspginger paste (or grated ginger, check point no 1 in the notes below)
2 tbspcandied ginger (or golden raisins - optional)
0.25 tspcinnamon powder (ground cinnamon)
0.25 tspgrated nutmeg (ground nutmeg or nutmeg powder)
0.5 tspbaking soda
1 tspbaking powder
0.25 cupyogurt (vegan or dairy)
0.25 cupwater
0.5 cupoil
0.75 cupjaggery powder (or grated/finely chopped jaggery)
0.5 cupwater

Steps

1
Mix the whole wheat flour, baking powder, baking soda, cinnamon and nutmeg powder well in a bowl. You can also sift the above ingredients.
2
Add the ginger paste and candied ginger and mix again.
3
In a separate bowl, whisk the yogurt with ¼ cup water till smooth. Then add the oil to it and mix thoroughly. Keep aside.
4
Remember to preheat the oven for 15 minutes at 180 degrees C/180°C.
5
Heat ½ cup water till its just hot (no need to boil) in a microwave or on stove top.
6
Add jaggery to the hot water and stir until the jaggery is dissolved. If there are impurities in the jaggery syrup, strain it using a fine mesh strainer.
7
Pour the yogurt and oil mixture to the flour mixture.
8
Then add the jaggery syrup.
9
Fold the ingredients well and make a smooth batter.
10
Pour into a greased baking round pan or loaf pan and bake in a preheated oven at 180 degrees C/180°C for 35 to 40 mins. It took me 41 minutes to bake the cake.
11
If the top gets browned quickly while baking, cover with parchment paper or aluminium foil and then continue to baking.
12
Check the baked cake with a bamboo skewer and it should come out clean.
13
Place the cake pan or a wired tray to cool completely.
14
Once cooled, remove the cake from the pan and place on a board or plate.
15
Dust some icing sugar or confectioner's sugar on the cake if you prefer.
16
Slice the eggless gingerbread and serve as is or with some whipped cream.

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Per portion

Calories: ~206.6 kcal
Protein: ~3 g
Fat: ~14.3 g
Carbs: ~18.2 g
Fiber: ~0.7 g
Sodium: ~4.4 mg

3 ingredients still need USDA food links. grated nutmeg (ground nutmeg or nutmeg powder), baking soda, baking powder are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Wheat

Partial · 9/12 ingredients linked