Cakes
Eggless Gingerbread Cake: Warm Milk Wakes Up the Spices – One Bowl, 10 Minutes, Chocolate on Top
A one-bowl eggless gingerbread cake with cocoa, brown sugar and warm milk, topped with melted chocolate and sprinkles.
NutritionApproximate, per serving
Instructions
Heat the oven to 350°F (175°C), conventional setting. Line a 7×11-inch (18×28 cm) pan with parchment paper.
In a large bowl, mix all the dry ingredients: flour, cocoa, both sugars, vanilla, baking powder and gingerbread spice. Whisk to combine.
Pour in 1 3/4 cups plus 2 tablespoons (450 ml) warm milk and 1/2 cup (120 ml) oil. Whisk by hand into a smooth batter without lumps. (Do not beat it for long with an electric mixer, or the cake may turn rubbery.)
Pour the batter into the prepared pan, smooth the top and bake for about 40 minutes. Test with a skewer: if it comes out dry, the cake is done.
While the cake cools, make the glaze. Break the chocolate into pieces and melt it with the coconut oil in a bowl over simmering water, stirring until smooth.
Pour the chocolate over the lukewarm cake and immediately scatter the Christmas sprinkles on top. Let it set, then slice.
- Brush the hot cake with red currant jam for extra moisture before adding the chocolate. Without gingerbread spice, mix 2 teaspoons cinnamon, 1/2 teaspoon ginger and a pinch each of cloves and star anise.
- Variations: 1/2 cup (50 g) chopped walnuts in the batter, or plant-based milk instead of dairy milk.