Nourishing Root’s Gingerbread Cake is inspired by Faith Durand’s Dark Molasses Gingerbread Cake. This is a dark gingerbread, almost like a sweeter, darker, better Boston brown bread. I want it in the dark months of winter when the molasses and spices seem to find the crevices that need some sweet spice. If you like dark gingerbreads you know what you’re getting into. I’ve updated the flour and sugar choices, increased the spices, and changed out the espresso for the even mellow of cocoa powder. This is old-fashioned, comforting, eat it as a meal gingerbread cake. I like it plain best, but it’s well complemented by whipped cream (not too sweet!), or heat the cake and serve with ice cream for more contrast. Equally good for breakfast, snack or dessert. Enjoy!

Ingredients:

12 tablespoons butter,

1 1/2 cups unsulphured blackstrap molasses

1 1/4 cup coconut sugar

3 1/4 cup white spelt flour

1/2 teaspoon salt

2 1/2 teaspoon baking soda

4 teaspoons ground ginger

1 teaspoon cinnamon

2 teaspoons cocoa powder

1 teaspoon vanilla

2 large eggs

1 1/2 cup whole milk

optional: 3/4 cup powdered sugar for garnish

Procedure:

Preheat the oven to 350F.
Grease a 10x14 pan.
Place the butter, molasses, and sugar in a 2 qt saucepan. Heat gently, stirring until butter melts and ingredients are combined. Remove from heat and let cool.
In a large bowl, whisk together flour, salt, baking soda, spices, and cocoa.
When the butter mixture has cooled, add the vanilla, eggs and milk and whisk to combine.
Mix wet and dry, whisking to thoroughly combine.
Pour batter into prepared pan.
Bake for about 45 minutes or until the center tester is clean.
Cool before cutting for a cleaner cut.
When cool, top with powdered sugar if desired.