Thank you so much for being here—I just love sharing comforting recipes that warm the heart and soul. If you’re anything like me, this Spicy Ginger Cake hits all the right notes: tender, warmly spiced, and with that natural sweetness we crave on chilly days. Be sure to subscribe for more delicious recipes straight to your inbox!
Overview of Recipe Content
- What it is: A cozy, moist cake made from almond or oat flour—no refined white flour in sight!
- Perfect for: Brunch, afternoon tea, holiday gatherings, or an everyday pick-me-up.
- You’ll love it because: It’s gluten-free, sweetened naturally, and full of warm spices with a zing from fresh ginger (if you choose).
- Tastes like: Sweet molasses, fragrant ginger, tied together with cozy cinnamon and cloves—all wrapped in a soft cake crumb.
- Health & seasonal benefits: Gluten-free, lower in refined sugar, and perfect for fall and winter.
Ingredients
- 1½ cups (150 g) almond or oat flour
- 2 large eggs or 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
- ⅓ cup (80 ml) molasses
- ¼ cup (60 ml) maple syrup or honey
- ¼ cup (60 ml) melted coconut or olive oil
- ¼ cup (60 g) plain Greek or dairy-free yogurt
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking soda
- 1½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp ground cloves or allspice
- Optional: 2 Tbsp finely grated fresh ginger for extra heat
Tools Needed
- Large mixing bowl
- Whisk
- 8‑inch round or square cake pan
- Parchment paper (optional)
- Cooling rack
Suggested Substitutions & Add‑Ins
- Use sunflower seed flour if nut allergies apply.
- Switch molasses to date syrup or brown rice syrup if preferred.
- Fold in chopped crystallized ginger or chopped walnuts for texture.
How to Make Spicy Ginger Cake
- Preheat & prep: Preheat oven to 350 °F (175 °C). Grease your pan or line it with parchment.
- Mix wet ingredients: In a large bowl, whisk eggs (or flax eggs), molasses, maple/honey, oil, yogurt, and vanilla until smooth and glossy.
- Combine dry ingredients: Stir in flour, salt, baking soda, ginger, cinnamon, and cloves until evenly mixed.
- Add fresh ginger (if using): Fold in the grated fresh ginger gently—this gives us that extra spicy warmth!
- Bake: Transfer batter to pan, smooth the top. Bake 25–30 minutes, or until a toothpick inserted comes out clean (a few moist crumbs are perfect!).
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
As it bakes, your kitchen will fill with that lovely ginger‑clove aroma—pure comfort!
What to Serve with Spicy Ginger Cake
- A dollop of whipped cream or Greek yogurt with a drizzle of honey.
- Hot chai or black tea to complement the warm spices.
- A scoop of vanilla ice cream for an indulgent dessert twist.
- Fresh fruit: sliced pears or poached apples pair beautifully.
Tips for Making It Perfect
- Use room‑temperature eggs and yogurt: Helps everything whisk together seamlessly.
- Measure flour correctly: Spoon and level—too much flour makes it dry.
- Don’t overbake: It’s fine if it’s slightly underbaked—it continues to set as it cools.
- Add flavor boost early: Mix fresh ginger in last to keep that bright zing!
- Make‑ahead: This cake stays fresh for 2–3 days at room temp, or wrap and freeze up to 1 month.
Storage Instructions
- Room temperature: Cover with foil or a cake dome; enjoy within 3 days.
- Refrigeration: Keeps 5–7 days—bring to room temperature before serving.
- Freezing: Wrap tightly, freeze up to 1 month. Thaw overnight, then warm slices in a 300 °F oven for 10 min.
General Information
I love serving this at Thanksgiving or Christmas when the weather turns crisp—its aromas bring that holiday feeling instantly. Did you know ginger is full of antioxidants and can help with digestion? That’s another win!
Frequently Asked Questions
Q: Can I make this vegan?
A: Yes—use flax eggs, dairy-free yogurt, and maple syrup or vegan honey.
Q: Can I use regular all-purpose flour?
A: You can, but you’ll need a bit more (about 1¾ cups), and texture will be less moist.
Q: My cake sank in the center—why?
A: Likely underbaked. Try another 5 minutes next time, and test with a toothpick.
Q: How spicy is it?
A: With only ground spices, it’s warm but comfortable. Fresh ginger adds more kick.
Q: Can I halve the recipe?
A: Absolutely! Bake in a loaf pan or smaller cake pan (adjust bake time).
Conclusion
This Spicy Ginger Cake is truly a heartwarming treat—(simple yet elegant), bursting with flavor, cozy spice, and natural sweetness. If you adore this, you’ll also love my Pumpkin Cinnamon Swirl Bread or Molasses Brown Butter Cookies.
Come back soon for more comforting, flavourful recipes—your kitchen friend!
Interactive Elements
I’d love to hear your thoughts—leave a comment below and let me know how yours turned out. Snap a photo and share it on Pinterest: follow me at poulefrecipe and tag #PoulefKitchen!
Nutritional Information (per slice, 12 slices)
| Calories | Fat | Sat Fat | Carbs | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|
| 220 | 15 g | 8 g | 16 g | 3 g | 9 g | 5 g |
Irresistible Spicy Ginger Cake: Bold, Cozy, and Naturally Gluten‑Free 🌶️
- Total Time: 40 mins
- Yield: 12 slices 1x
Description
A bold and cozy gluten-free cake bursting with warmth from molasses, ginger, and spices—perfect for chilly days!
Ingredients
1½ cups almond flour or oat flour
2 large eggs (or flax eggs)
⅓ cup molasses
¼ cup maple syrup or honey
¼ cup melted coconut oil or olive oil
¼ cup plain Greek or dairy-free yogurt
1 tsp vanilla extract
¼ tsp salt
1 tsp baking soda
1½ tsp ground ginger
½ tsp cinnamon
¼ tsp ground cloves or allspice
Optional: 2 tbsp freshly grated ginger
Instructions
1. Preheat oven and prepare pan.
2. Whisk wet ingredients.
3. Stir in dry ingredients.
4. Fold in fresh ginger if using.
5. Bake 25–30 minutes.
6. Cool then serve.
Notes
Use room-temperature ingredients for best texture.
Measure flour carefully.
Do not overbake—center should be just set.
Freeze extras for later.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 37mg
