Gingerbread Snack Cake with Orange Glaze
An unbelievably soft and moist gingerbread cake packed with warm holiday spices and topped with a bright orange glaze. Simple enough for an afternoon bake but special enough for holiday gatherings.
Ingredients
- For the cake: 2 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup neutral oil (avocado, canola, or sunflower)
- 1/2 cup unsweetened applesauce
- 1/2 cup molasses (not blackstrap -- regular unsulfured)
- 3/4 cup warm water
- 1 tsp vanilla extract
- For the orange glaze: 1 cup powdered sugar
- 2-3 tbsp orange juice
Instructions
- 1Preheat and prep the pan
Preheat the oven to 350 F. Line an 8x8 pan with parchment and lightly oil the sides.
- 2Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and allspice.
- 3Mix the wet ingredients
In a large bowl, whisk together the brown sugar, granulated sugar, oil, applesauce, molasses, warm water, and vanilla until smooth.
- 4Combine and bake
Add the dry ingredients to the wet and stir gently until just combined. Batter will be pourable. Pour into the prepared pan and bake for 28-32 minutes, or until the center springs back and a toothpick comes out clean. Cool completely.
- 5Make the glaze and finish
In a small bowl, whisk powdered sugar with 2 tbsp orange juice. Add an additional splash of juice if needed for drizzling consistency. Drizzle generously over the cooled cake. Let set before slicing. Optionally garnish with dried, sweetened orange slices.
