There is rich cream cheese frosting on top of this healthy gingerbread cake. It's a great holiday treat. This recipe makes 9 cake slices.
– 1 ⅔ cups white whole wheat flour or regular whole wheat flour – 1 ½ teaspoons baking powder – 1 teaspoon Frontier Co-op ground Vietnamese cinnamon – 1 teaspoon Frontier Co-op ground ginger – ½ teaspoon fine sea salt – ¼ teaspoon Frontier Co-op ground cloves – ¼ teaspoon Frontier Co-op ground nutmeg – ¼ teaspoon baking soda – 1 large egg – ⅓ cup honey
– ⅓ cup molasses* – ½ cup milk of choice – 6 tablespoons (¾ stick) unsalted butter, melted Cream cheese frosting – 8 ounces cream cheese, softened to room temperature – 2 tablespoons unsalted butter, softened to room temperature – 1 ¼ cups powdered sugar – 1 teaspoon vanilla extract
Preheat oven to 400��F. Lightly grease a 9-inch square pan. Mix flour, baking powder, cinnamon, ginger, salt, cloves, nutmeg, and baking soda in a large bowl.
In a medium bowl, lightly beat the egg with a whisk. Blend the molasses and honey together with a whisk. Next, add the milk and melted butter and blend them together with a whisk.
Add wet mixture to dry mixture and mix briefly. Bake the batter in your prepared pan for 21–25 minutes until the cake is golden brown and a toothpick inserted into the middle comes out clean.
Lay the cake on a rack to finish cooling. Before frosting, let the cake cool. To make frosting, mix softened cream cheese and butter in a medium bowl or stand mixer.
Make butter and cream cheese fluffy with a hand mixer, stand mixer, or strength. Beat the icing until fluffy after adding powdered sugar and vanilla and stirring with a spoon to avoid powdered sugar flying everywhere.
Top the cake with frosting evenly. Sprinkle more cinnamon on top if desired. Then slice and serve. This cake keeps well in the fridge for 4 days.