Easy to make Gingerbread Loaf Cake is aromatic, full of flavor and delightful holiday dessert recipe. Dense, moist, eggless and loaded with intense spice flavours, make this cake unique and delicious. This gingerbread loaf with oil and without molasses is love in every bite.
About This Recipe
My gingerbread loaf cake is easy Christmas dessert recipe with few ingredients. This loaf cake is extremely soft, melts in mouth, smells and tastes divine. The sweet and spicy aroma that fills the kitchen when you bake gingerbread cake is beyond words.
Traditionally, gingerbread cake is made with molasses. Molasses is thick, dark by-product resulting in the process of making sugar from sugar beets or sugar cane. This is generally used in baking. Molasses add dense color and flavour to baked goods.
Molasses is not easily available in India and making it at home is a huge task. I substituted molasses with jaggery. You can use brown sugar too.
To make this eggless gingerbread cake, I used curd instead of eggs. Substituted all purpose flour with whole wheat flour.
This spice filled gingerbread loaf is like one-bowl cake recipe. Start with wet ingredients and fold in dry ingredients, all in one bowl. This loaf cake is easy and fuss-free.
Now making spiced gingerbread loaf cake is easy and healthy too. Do try this recipe and let me know.
Warm slice of moist gingerbread cake is perfect accompaniment with hot chocolate or coffee.
Why You’ll Love This Gingerbread Loaf Cake
Do you need a reason to love season’s best festive dessert? I don’t think so. But, here are the few reasons to make you fall in love with this loaf cake,
First, this gingerbread loaf cake is eggless.
Made with whole wheat flour (atta)
Not overly sweet
Deeply spiced with moist
Refined sugar free
No Butter, just oil
Delicious without molasses
Relish this any time of the day
Recipe is easily adaptable to make muffins or cupcakes.
Ingredients & Variations
The ingredients required to make this healthy gingerbread loaf cake are pantry friendly. The powders mentioned in the list below are easily available in any grocery store. You can order them online from bigbasket or amazon also.
Whole Wheat Flour | Atta – Basically, gingerbread cake is made using all-purpose flour (maida). But, as we are making a healthy version of gingerbread cake, I am using whole wheat flour.
Jaggery – While baking always remember to use organic jaggery powder. Working with jaggery powder is easy. Jaggery powder melts easily and brings a beautiful color to the cake.
You can use brown sugar powder too. Molasses from sugar cane is used in production of brown sugar. So, brown sugar is an easily available substitute for molasses.
Curd – We use curd as a substitute for eggs in cake. To make vegan gingerbread cake, you can easily substitute dairy curd with any non-dairy curd like soy curd or flax egg.
Oil – If you visit my blog regularly, then you know, I love Oil Cakes. I always prefer oil over butter in my cakes. I use rice bran oil or refined sunflower oil. You can use any flavourless oil for baking.
Golden Raisins – I prefer soaking raisins, before adding them to the batter. I soak raisins in jaggery water. More on this in recipe card below
Some add candid ginger pieces or freshly grated ginger to add extra flavour to cake.
Gingerbread Spice Mix:
Cinnamon Powder | Ground Cinnamon – Adds flavour, color, warmth and taste.
Ground Ginger – Ginger powder is more flavourful than fresh ginger. Adding ginger powder or ground ginger to cake brings nice zing to cake.
Nutmeg Powder – The combination of nutmeg and cinnamon will create unique warmth and flavour.
Clove Powder – Adds heat, spice, aroma and flavour.
Christmas Fruit Cake – Alcohol-free, easy to make and perfect for the festive season.
Dundee Cake – This Scottish festive delight will make incredible “edible gift”.
Christmas Fruit Cookies – Crunchy, sweet and flavour of fruit cake in cookie.
Dark Chocolate Christmas Cake Truffles – The best thing to make with leftover fruit or pudding cake.
- 1½ cups Whole wheat flour | Atta
- ¾ cup Jaggery or Brown Sugar
- ¼ cup Curd | Yogurt
- 1 tsp. baking powder
- ½ tsp. baking soda
- 2 tbsp. Golden raisins or candid ginger
- ¼ tsp. Ground Ginger or Ginger powder
- ¼ tsp. Ground cinnamon or Cinnamon powder
- ¼ tsp. Nutmeg powder
- ¼ tsp. Clove powder, optional
- ½ cup Water
- ½ cup Oil
How To Make Gingerbread Loaf Cake
Step 1: Preparing Golden Syrup
In a microwave safe bowl or on stove top, heat ½ cup of water 30 seconds.
Remove and stir in jaggery or brown sugar powder to lukewarm water.
Stir till jaggery or brown sugar is completely dissolved.
This is our golden syrup for gingerbread loaf cake.
Step 2: Soaking Golden Raisins
Add raisins to jaggery mixture and set aside.
Step 3: Pre-Heat and Line The Loaf Tin
Once the liquid is ready, line the loaf tin with butter paper.
Alternatively, you can brush the inside of the loaf tin with oil and then sprinkle some flour over it.
Coat the insides of the loaf tin with flour. Tap the loaf tin, upside down to remove excess flour.
Now, pre-heat the oven on 180°C for 10 minutes.
Step 4: Preparing Dry Ingredients
In a bowl, sieve in flour, cinnamon powder, ground ginger, nutmeg powder, clove powder, baking powder and baking soda.
Using a dry whisk, combine all the ingredients.
Step 5: Preparing Wet Ingredients
In a bowl, add curd and to this add oil. Combine well. Now stir in golden liquid.
Step 6: Combing Dry & Wet Ingredients
Create a well in dry ingredients and slowly add wet ingredients.
Using cut and fold method, combine the ingredients.
Stir till all the ingredients are just combined.
The batter should be thin.
Step 7: Baking
Carefully pour the batter in the prepared loaf tin. Tap the loaf tin gently on kitchen counter or table to even the batter.
Tapping the loaf tin, will help in removing the large air pockets and results in giving even baked cake.
Place the loaf tin in pre-heated oven and bake for 35-40 minutes or till skewer inserted in middle comes out clean.
Step 8: Cooling
Once the loaf cake is baked, carefully remove it and place the tin on a cooling rack.
Cool for 10-15 minutes. and run a sharp knife around the sides of the cake.
Carefully flip it on to a cooling rack. Leave this to cool for another 20-25 minutes and then cut into desired pieces.
Serve or relish warm.
Serving & Storage
Gingerbread loaf cake is usually served with vanilla ice-cream or whipped cream or salted caramel sauce or chocolate sauce, etc.
Sometimes, gingerbread loaf cake is glazed with lemon or orange or brown sugar glaze.
You can even sprinkle powdered or icing sugar to make this loaf cake more festive and attracting.
It is hard to have leftovers of this loaf cake. But, if you have then you can easily store by wrapping the cake or pieces in a cling or butter paper and storing it in a clean and dry moisture free box.
Stays good for 10-12 days, if refrigerated.
Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 109mgCarbohydrates: 25gFiber: 2gSugar: 14gProtein: 3g