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Gingerbread Cake with Cinnamon Molasses Frosting

A delightful gingerbread cake topped with creamy cinnamon molasses frosting that brings cozy baking vibes to your holiday table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup unsweetened applesauce
  • 0.75 cup brown sugar, packed
  • 0.5 cup unsulfured molasses
  • 0.5 cup vegetable oil or melted coconut oil
  • 2 large eggs
For the Frosting
  • 1 cup unsalted butter, softened or a plant-based substitute
  • 2-3 cups powdered sugar
  • 2 tablespoons unsulfured molasses
  • 1 teaspoon ground cinnamon
  • 2 tablespoons milk or non-dairy milk as needed to achieve desired consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  3. In a large mixing bowl, whisk together the flour, ginger, cinnamon, baking soda, baking powder, nutmeg, and salt until thoroughly combined.
  4. In another bowl, blend together the applesauce, brown sugar, molasses, and oil until smooth. Add the eggs one at a time, mixing well in between.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cake is baking, whip the softened butter until creamy.
  2. Gradually add powdered sugar, molasses, and cinnamon. Blend until the frosting is fluffy.
  3. If too thick, add a splash of milk until desired consistency is reached.
Serving
  1. Once the cake is fully cooked, let it cool in the pan for about 10 minutes before transferring it to a wire rack.
  2. Once completely cooled, generously spread the frosting over the top.
  3. Slice, serve, and enjoy your Gingerbread Cake with Cinnamon Molasses Frosting with family and friends!

Notes

For a vegan version, substitute the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Use dairy-free butter and non-dairy milk for the frosting. Make sure your ingredients are Halal-certified!