Pretty little moist, ginger-packed cakes are just what you crave during the holidays.
Alison: That Which Nourishes
Serves: 2 dozen
Grocery List
2½ c. flour
2 T. cocoa
2 tsp. baking powder
1 tsp. kosher salt
2 T. ground ginger
1½ tsp. cinnamon
⅓ tsp. nutmeg
1¼ c. brown sugar
½ c. sugar
½ c. melted coconut oil (either refined or unrefined will work well)
2 T. fresh ginger (grate finely)
½ tsp. baking soda
3 large eggs
½ c. water
½ c. buttermilk or milk kefir (you can also add 1 T. vinegar to enough milk to make ½ c. and let it sit for several minutes to curdle if you don't have buttermilk)
½ c. molasses
Here's how...
Preheat oven to 350 degrees.
Mix dry ingredients and wet ingredients (beginning with sugars) in separate bowls.
Thoroughly mix the wet ingredients into the dry and then pour the batter into the well-greased cake pan cups to fill just over halfway full.
Bake for 20-25 minutes or until the top springs back when touched lightly.
Cool in the pan for 15 minutes or so and then loosen with a knife and remove to a cooling rack to cool completely; trim edges as desired.
Just before serving, use a sieve to dust with powdered sugar or sprinkle with crystallized sugar or drizzle with warm caramel sauce.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/mini-gingerbread-bundt-cakes/