Gingerbread Snack Cake

In the past we have made a gingerbread cake for the holidays and decided to change it up slightly and make a snack cake version of it for this years holiday season. Gingerbread feels so holiday appropriate and we topped with our Christmas sprinkles.

This a moist and delicious top 14 allergen free, gluten free and vegan cake and for it you’ll need our vanilla cake mix and our vanilla frosting mix. We also topped it with our Christmas sprinkles.

 

The first step to making this cake is to gather all your ingredients and supplies.

Gingerbread Snack Cake

Cake Tools Needed:

• Mixing bowls
• Spatula
• Measuring spoons
• Measuring cups
• Baking Pan
• Non-stick cooking spray
• Parchment paper

We made our cake with one 8″ square baking pan.  You can use the size of your choice or use muffin tins.

Cake Ingredients Needed:

• 1 x Kate’s Safe & Sweet Vanilla Cake Mix
• 1 cup milk of choice (I used rice milk)
• 2 teaspoons apple cider vinegar
• 1 tablespoon Molasses
• 3 tablespoons neutral oil (we used canola)
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger
• 1/8 teaspoon allspice
• 1/4 teaspoon nutmeg

Cake Mix Instructions:

1. Preheat oven to 350°F.  Line the bottom of the cake pan(s) with parchment paper and lightly spray the pan sides with non-stick cooking spray.
2. In a medium bowl mix together the milk and apple cider vinegar.
3. In a large bowl, blend the cake mix, cinnamon, ginger, allspice and nutmeg.
4. Add milk and apple cider vinegar to the mix and spice bowl.  Add in molasses and oil.
5. Stir together all ingredients well being sure to scrape the sides and bottom of the bowl during mixing.
6. Pour batter into the pan.
7. Bake on middle rack as directed below until toothpick inserted 2 inches from edge comes out clean.
   1. 6″ pans = 25-27 minutes
8. Remove the baking pan(s) from the oven and place a wire cooling rack.
9. While the cake is cooling prepare the frosting below.

Cream Cheese Frosting Ingredients Needed:

• 1 cup of Kate’s Safe & Sweet Vanilla Frosting Mix
• 8 oz. of your safe cream cheese (dairy free or regular – whatever works for you and your family)
• 4 tablespoons of your safe butter

Frosting Instructions:

1. In a large mixing bowl with hand mixers or a stand mixer, combine the cream cheese and butter together until smooth and creamy.
2. Add the contents of the frosting packet.
3. Whip on high speed for 3-4 minutes or until light and fluffy.

Note: you can top this cake with vanilla or chocolate frosting too!

To make the cake, place the layer on a cake stand or flat plate. Frost in an even coating. Optional, top with sprinkles!

My kids and I were so excited to dive into this cake on Christmas!

Moist, delicious and all the holiday feels.  We enjoyed this very much.

Store this cake unfrosted on the countertop for 3 days. If frosted, keep in the fridge for up to 5 days. This cake can be frozen before frosting if wrapped and allowed to thaw before frosting and serving.

This recipe can also be made as cupcakes as well.  If you’re a gingerbread fan, don’t forget to make these cute gingerbread cookies too!

Happy Holidays!  Be sure to check out the rest of our recipes here.