Christmas Ginger Molasses Cake


This next statement is going to be quite controversial, but here it goes.

This cake is TRULY the Christmas season wrapped up in cake form.

No cake before or after will get quite as close. There are so many layers of flavors in this cake, each bite will taste a little bit different. It works as both a breakfast cake and dessert, it’s really just a frame of mind. I highly recommend it with a sprinkle of powdered sugar, but you can also enjoy without.

Warning- does not translate to cupcake well. I tried many many times, and it did NOT work.


  • 1 TBSP grated fresh ginger

  • 2/3 c Fancy Unsulfered Molasses

  • 2/3 c canola or coconut oil

  • 1 TBSP orange zest

  • 1 c cane sugar

  • 1/2 c unsweetened applesauce

  • 1/2c milk

  • 2 1/2c AP Flour

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/8 tsp salt

Preheat oven to 350F, and line a 8” square baking dish with parchment paper.

Peel, slice, and chop or grate the ginger very finely. Beat together the molasses, orange zest, sugar, and oil in a stand mixer. Add applesauce and milk, and mix until combined.

In a separate bowl, whisk together your flour, cinnamon, cloves, baking soda, baking powder, and salt.

Turn your stand mixer on low, and gradually add your dry ingredients into the wet. Make sure there are no lumps in your batter. Once combined, pour batter into your prepared baking dish.

Bake for 40 - 45mins. DO NOT OPEN THE OVEN OR TOOTHPICK TEST BEFORE THIS. Otherwise the air bubbles will collapse and you will have a sunken middle cake. Still delicious, but sunken nonetheless.

After the center is no longer wobbly and has completely baked through, remove from the oven and let cook.

Dust with powdered sugar, and try not to eat it all at once!!!

Ginger Molasses Cake
Kim CorbettComment