What is a snack cake you ask? I did too and learned that a snack cake is a cake made in the morning to enjoy for afternoon snacking.
How posh.
You can make and eat this snack cake whenever you darn well please and I will not be offended. It is moist and rich and silly easy to make.
You can also make them as muffins/cupcakes with some cream cheese frosting.
Drop a comment and let me know if you give this recipe a try!
Small-batch Gingerbread Snack Cake
Servings: 8 pieces
Calories: 109kcal
Ingredients
- 1 egg beaten (sub egg replacer, Bob's red mill makes a good one)
- 1/2 cup applesauce (120 g) sub mashed banana
- 2 tbsp molasses (42 g)
- 2 tbsp sugar (24 g) coconut/brown sugar works best
- 1/2 cup almond flour (60 g)
- 1/2 cup oat or all purpose flour (60 g) gf all purpose if desired
- 1 tsp baking powder
- 1 tsp each of cinnamon, ginger, vanilla
- 1/8 tsp each of ground cloves and nutmeg
Instructions
- Preheat oven to 350F and line a standard loaf pan with parchment (or grease 6-8 cavities of a muffin pan).
- Mix egg/replacer, applesauce, molasses, sugar, vanilla until smooth.
- Whisk together flour, almond flour, baking powder, baking soda, spices, pinch of salt.
- Combine the two via folding, do not overmix. Pour into your pan.
- Bake 30-35 minutes until knife comes out clean (20 min for muffins).
- I used store bough frosting and drizzle of molasses after the cake fully cooled.
- Enjoy!
Nutrition
Calories: 109kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 101mg | Fiber: 1g | Sugar: 8g | Vitamin A: 34IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1mg