Gingerbread Cake – the cake of the season!

I know Christmas is over but hundreds of you asked for this recipe on Instagram so here it is!!

My Gingerbread Cake with Cream Cheese Frosting was a huge hit for Christmas – like everyone was FLOORED after their first bite.

It’s easy to throw together in one bowl and you can always use store-bought Miss Jones Cream Cheese frosting – that’s what I do to make my life a little easier, plus the ingredients are pretty good!

I love this cake because it tastes like Christmas. The molasses tastes is absolutely fire and you’re friends/family will ask you to bring dessert for every event in the future. Baker be warned!

SAVE this recipe for Christmas to come. Or Christmas in July for those who celebrate like I did with my parents growing up.  😉

Gingerbread Cake

• 1/2 cup molasses
• 1 cup organic cane sugar OR Lakanto monkfruit classic sweetener for sugar free
• 1 cup extra virgin oil
• 1 cup of buttermilk OR plant-based milk with 1 tsp ACV
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ teaspoon sea salt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ¼ tsp allspice
• 2 jars Miss Jones cream cheese frosting
• Rosemary, cranberries, and powder sugar to garnish

Instructions:

• Preheat the oven to 350F. Line two cake pans with non-stick cooking spray and parchment paper. Set aside.
• In a large bowl, mix together wet ingredients and sugar of choice until smooth. Add in the dry and mix until just combined.
• Divide the batter into the two prepared pans and bake for 25-30 minutes. Or until a toothpick comes out clean.
• Let cool 5 minutes before removing from the pans. Cool completely on a cooling rack before frosting. Decorate, garnish, and serve. Refrigerate for up to 5 days!