Always Perfect Gingerbread Cake!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds moisture with less saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar retains some minerals and has a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative that binds ingredients.

molasses

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides sweetness with a different flavor profile.

Preheat the oven to 325°F.

In a bowl, add 3 eggs (room temperature preferred but cold is okay).

Add 1/2 cup of sour cream to the bowl.

Pour in 1/3 cup of oil.

Add 1 tablespoon of pure vanilla extract (imitation is okay if necessary).

Pour in 3/4 cup of milk.

Add 2 tablespoons of molasses.

Add 1 teaspoon each of cinnamon, cloves, and ginger.

Whisk all the wet ingredients together until well combined, ensuring the egg yolks are mixed in.

Open the box of spice cake mix and add it to the wet ingredients, breaking up any clumps with a whisk.

Mix until mostly combined, then use a spatula to incorporate until no dry ingredients are visible, being careful not to overmix.

Pour the batter into a greased 9x13 inch pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the center springs back when touched.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens