Gingerbread Cake with Gay Lea Coconut Whipped Cream

This Gingerbread Cake is very similar to one that my mom used to make for us when I was growing up. I can still recall the way it made our home smell like Christmas spices while it baked. She would serve us up a big piece, while it was still warm, with a dusting of icing sugar on top and a dollop of whipped cream.

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We got our first snowfall last week and it seemed like the perfect time to make this gingerbread cake and snuggle up for a movie under the lights of our Christmas tree.

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It was also a chance to try out a new product that I’ve been really loving lately – Gay Lea‘s Coconut Whipped Cream. I’ve made whipped cream from coconut milk before and loved it, so I was excited to give this a try. Garrett and I have been enjoying it on berries, on our hot beverages and even on a leftover slice of pumpkin pie. If you’re looking for a dairy-free alternative, that tastes great, this whipped cream really delivers. We both agree that we actually like it better than regular whipped cream now – it just has so much flavour!
Gingerbread Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 2 cups flour
  • ½ cup sugar
  • 1-1/2 tsp baking soda
  • ½ tsp salt
  • 1 tsp dried ginger
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ¼ tsp nutmeg
  • ½ cup butter, softened
  • ¾ cup molasses
  • 1 egg
  • 1 cup boiling water
  • toppings: icing sugar and Gay Lea Coconut Whipped Cream
Instructions
  1. Preheat oven to 350°F. Grease the sides of a 8" x 8" square pan and line with parchment paper.
  2. In a medium bowl, stir together dry ingredients.
  3. In a mixing bowl, mix together butter, molasses and egg until just combined. Add in dry ingredients and beat for two minutes. Pour in boiling water and beat for another two minutes.
  4. Pour the batter into the prepared pan. Bake 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool for 15 minutes in the pan, then remove to a plate. Dust with icing sugar. Serve warm with a swirl of Gary Lea Coconut Whipped Cream on top.

Preheat oven to 350°F. Grease the sides of a  8″ x 8″ square pan and line with parchment paper. In a medium bowl, stir together dry ingredients.

In a mixing bowl, mix together butter, molasses and egg until just combined. Add in dry ingredients and beat for two minutes. Pour in boiling water and beat for another two minutes.

gingerbread-cake-batter
Pour the batter into the prepared pan. Bake 45-55 minutes, or until a toothpick inserted into the center comes out clean.

gingerbread-cake

 Allow the cake to cool for 15 minutes in the pan, then remove to a plate.

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 Dust with icing sugar while it’s still warm.

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 Serve warm with a big swirl of Gay Lea Coconut Whipped Cream.

gay-lea-coconut-whipped-cream-giveaway

The folks at Gay Lea have kindly sent me this dessert prize pack for one lucky reader! Enter below for your chance to win!

a Rafflecopter giveaway

Winner will be announced on Facebook on Wednesday December 3rd.

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Comments

  1. Dana Z. says

    I started some Christmas baking last night – eggnog pound cake. It’s so moist and delicious! I’m sure this gingerbread cake will be delicious too.

  2. says

    I’m looking forward to making chocolate lava cake. We always have different deserts at Christmas and I think that will be the one for this year.
    I do really like the look of your gingerbread cake though so maybe i’ll try that one and it will be the Christmas desert!

  3. Dee-Dee says

    Would you please tell me what brand of molasses you used in this cake? I would like to bake this for Christmas.
    Thank you!

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