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Easy Gingerbread Cake with warm caramel glaze

Gingerbread Cake with Warm Caramel Glaze

A holiday favourite and hit at parties!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12

Ingredients
  

Cake

  • 2 cups all-purpose flour can also use Gluten free
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves optional
  • 1/2 cup coconut oil or butter
  • 1/2 cup coconut palm sugar or brown sugar
  • 3/4 cup molasses
  • 1 organic egg
  • 1/2 teaspoon vanilla
  • 3/4 cup boiling water

Caramel Sauce

  • ½ cup butter or coconut oil
  • ¾ cup coconut palm or brown sugar
  • ½ cup half and half
  • ¼ teaspoon of salt
  • 2 teaspoons vanilla

Instructions
 

Cake

  • Grease an 8 inch square pan. Preheat oven to 350 degrees F.
  • In a large bowl sift together flour, baking powder, soda, salt, and spices
  • In mixer with paddle attachment, cream the butter, then add sugar and mix thoroughly. Stir in molasses.
  • Beat egg thoroughly and add to butter/ sugar mixture. Stir in the vanilla.
  • Slowly add the dry ingredients to the creamed mixture in three additions, mixing well after each addition.
  • Gradually add boiling water, stirring after each addition. Slowly pour into baking pan.
  • Bake for 50 – 55 minutes or until the cake springs back when lightly touched.
  • Serve warm with warm caramel glaze.

Caramel glaze

  • Add all ingredients to medium saucepan and stir together over medium high heat. Simmer for 5 minutes. Drizzle over warm gingerbread