Gingerbread Snack Cakes with Lemon Whipped Frosting

The name gingerbread is sort of misleading. It takes way more than ginger to give this bread that authentic holly jolly flavor.

Sure I’ve watched my mom bake up a batch of gingerbread cookies in years past, but I was less concerned with the ingredients and more concerned with the cookie architecture for my gingerbread house to-be. I knew she sprinkled multiple spice jars over the bowl of flour and sugar and molasses, but I had no clue how much or which ones.

So I did some cookie research, and I discovered that there is a lot of variation on the matter. Ginger is a must, of course, and cinnamon is always in there too. But including cloves, allspice, and/or nutmeg seems to be debatable. Some recipes even included black pepper!

I can’t speak for your gingerbread flavor memories, but mine are best satisfied with ginger, cinnamon, and cloves.

This gingerbread recipe bakes up to be a perfectly sliceable loaf, or you can trim it down into adorable snack cakes like I did. Light lemon whipped cream adorns the top like freshly fallen snow, and those zesty dollops are the perfect flavor compliment to this Christmasy cake.

Gingerbread Snack Cakes with Lemon Whipped Frosting

Makes 1 loaf OR 4 snack cakes

Dry Ingredients:

2 cups whole wheat flour (or all-purpose)

1 tsp cinnamon

¼ tsp cloves

¼ tsp ground ginger

1 ½ tsp baking powder

1 ½ tsp baking soda

Wet ingredients:

¼ cup molasses

½ cup brown sugar

1 tsp freshly grated ginger

2 tsps lemon juice

½ cup unsweetened applesauce

¾ cup non-dairy yogurt (I used almond milk yogurt)

¼ cup non-dairy milk

Whipped Lemon Topping

2 cups rice whip (you could also use soy whip or coconut whipped cream)

1 tsp lemon juice

1 tsp lemon zest

  1. Preheat the oven to 350F.
  2. Combine the dry ingredients in a large bowl.
  3. In a blender, blend the wet ingredients.
  4. Mix the wet ingredients into the dry ingredients. Stir to combine. The batter will be thick.
  5. Line a loaf pan with parchment paper. Pour the batter into the pan and spread it out evenly.
  6. Bake for 45 minutes at 350F or until a toothpick inserted into the center comes out clean.
  7. For the frosting, gently stir the lemon juice and zest into the rice whip.
  8. Allow the gingerbread to cool completely before frosting. Frost immediately before serving.


4 thoughts on “Gingerbread Snack Cakes with Lemon Whipped Frosting

  1. I like the more simple spice blend for gingerbread too! No need to bombard the tastebuds! Let the ginger and cinnamon (and molasses) shine!I love the addition of the lemon topping! A nice citrus twist to complement the ginger!


    1. My taste buds and your taste buds must be on the same page! I can’t get enough of the spicy + citrus combo, I’m sure you will love it. I’m definitely going to be making a few more batches before the season is over 😉


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