Ingredients:

Dry Ingredients:

· 1 1/2 cups (180g) all-purpose flour (you can use whole wheat flour for a healthier option)

· 1 tsp baking soda

· 1/2 tsp ground cinnamon

· 1/2 tsp ground ginger

· 1/4 tsp ground cloves (optional for extra spice)

· 1/4 tsp salt

Wet Ingredients:

· 1/2 cup (120ml) unsweetened applesauce (you can also use mashed bananas or pumpkin puree as a substitute)

· 1/2 cup (120ml) molasses (for the classic gingerbread flavor)

· 1/4 cup (50g) brown sugar (or coconut sugar)

· 1/4 cup (60ml) vegetable oil (or melted butter for richer flavor)

· 1 tsp vanilla extract

· 1/2 cup (120ml) warm water (to adjust the batter consistency)

Instructions:

1. Preheat the oven:

· Preheat your oven to 180°C (350°F). Grease and line a 9x5-inch loaf pan with parchment paper or lightly grease the pan with butter or oil.

2. Mix the dry ingredients:

· In a medium-data-sized bowl, sift together the flour, baking soda, cinnamon, ginger, cloves (if using), and salt. Sifting helps prevent lumps and ensures even distribution of the spices and leavening agents.

3. Mix the wet ingredients:

· In a large bowl, whisk together the applesauce, molasses, brown sugar, vegetable oil, and vanilla extract. Mix well until the sugar dissolves completely, and the mixture is smooth.

4. Combine wet and dry ingredients:

· Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter—just mix until no streaks of flour remain.

5. Adjust the consistency:

· Add warm water gradually into the batter, a little at a time, until you get a smooth, pourable consistency. The batter should be thick but not too dry or stiff.

6. Pour the batter into the pan:

· Pour the gingerbread batter into the prepared loaf pan and smooth the top with a spatula.

7. Bake:

· Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The top of the cake should be golden brown, and a slight crack may form along the top.

8. Cool the cake:

· Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Tips & Tricks:

1. Molasses:

o Molasses gives this cake its signature rich flavor and dark color. If you don’t have molasses, you can use honey or maple syrup, though the flavor will be slightly different.

2. Spices:

o Feel free to adjust the spices to your liking. If you love ginger, add more, or if you prefer a milder flavor, reduce the ginger and cinnamon. You can also add a pinch of nutmeg for a more aromatic cake.

3. Applesauce Substitution:

o If you don’t have applesauce, you can use mashed bananas or yogurt as substitutes. They’ll add a similar moisture to the cake, but the flavor will be slightly different.

4. Vegan Option:

o For a fully vegan version, simply use plant-based yogurt or a flaxseed egg substitute (1 tbsp ground flaxseed + 3 tbsp water, mixed and left to sit for 5 minutes) instead of the applesauce. Make sure to also use plant-based oil.

5. Storage:

o The cake stays fresh for about 3-4 days at room temperature in an airtight container. You can also refrigerate it for up to 1 week or freeze it for 2-3 months. To freeze, wrap the loaf in plastic wrap and foil, and place it in a freezer bag.

Serving Suggestions:

· Serve as is or dust the top with some powdered sugar for a simple decoration.

· For a more indulgent treat, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.

· You can also drizzle some cream cheese glaze on top for extra richness, or enjoy it with a cup of coffee or hot cocoa.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.