Spice Cake With Chocolate Frosting
This moist ginger cake is perfect for autumn and winter.
Ingredients
- 1/4 cup molasses
- 1/3 cup unsalted butter
- 1/4 cup dark corn syrup
- 1/2 cup light brown sugar
- 2/3 cup almond milk
- 1/3 cup oat bran or rolled oats processed to a powder in a blender
- 1 cup all-purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 2 eggs
Instructions
- Preheat oven to 325 degrees F.
- Line an 8-inch square cake pan with parchment or baking paper. Grease the paper with butter and dust lightly with flour.
- In a saucepan, melt the molasses, butter, corn syrup, brown sugar, and almond milk over a low heat. Remove from heat and let cool.
- Sift together the oat bran, flour, spices, and baking soda in a large mixing bowl.
- Pour in the butter mixture and beat. Add one egg at a time and continue to beat until you get a smooth paste.
- Pour the mixture into the square cake pan and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5 minutes.
- Turn the cake out of the pan, remove the paper, and cool on a wire rack right side up.
- When completely cool, spread chocolate frosting on the top, leaving the sides bare.
Notes
This cake improves over time. It's even better the next day or the day after.
Store it in an airtight container and it can last for up to a week.