Gingerbread Cake

I love ginger. That's why this cake is my all-time favorite. I would be thrilled if you gave it a shot...but fair warning, it might just steal your heart!

Makes one 9x9 pan, serve smothered with my cream cheese frosting.

Ingredients

• 1 ⅔ cups all-purpose flour

• 1 ¾ tsp baking soda

• 2 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp ground cloves

• 1 tbsp ground ginger

• 1 inch fresh ginger, finely grated

• 1 “egg”

  • 1 tbsp ground chia/flax seeds, mixed with 3 tbsp water

• ⅓ cup maple syrup

• ⅓ cup molasses

• ½ cup milk

• 6 tbsp salted butter, melted. **

• cream cheese frosting

Directions

1. Preheat the oven to 400F, and grease your 9x9 pan.

2. Sift and combine your flour, baking soda, cinnamon, nutmeg, ground ginger, and cloves in a large mixing bowl. Stir in the grated ginger.

3. In a separate bowl, whisk the chia seed “egg”.

4. Stir in the maple syrup and molasses, and whisk till fully combined. Then, whisk in the milk and melted butter.

5. Pour the wet mixture into the dry mixture and mix well.

6. Pour into the greased pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes.

7. Let cool completely before frosting.

**You can also use unsalted butter; just add in a couple of pinches of salt.