clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • Author: bella karragiannidis


This sticky gingerbread spice cake features warm flavors with a sticky exterior that yields to a soft & tender crumb


Units Scale
  • 1 1/2 cups (190g) unbleached all-purpose flour (whole wheat pastry flour or AP gluten-free flour work well)
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup (70g) neutral cooking oil (avocado or sunflower oil work well)
  • 1/2 cup (100g) packed dark brown sugar (muscovado sugar works well)
  • 1/2 cup (140g) unsulphured mild molasses (black treacle works well)
  • 1/4 cup honey (85g) (or golden syrup)
  • 1 tsp baking soda, dissolved in 2 tbsp hot water
  • 1/2 cup (115g) buttermilk, at room temperature (*see note for dairy-free substitute)


Preheat oven to 350°F/180°C. Grease and line an 8×8″ baking tin with parchment paper.

Sift dry ingredients into a medium sized bowl, whisk well to ensure all ingredients are well combined.

In a separate mixing bowl, add oil and brown sugar, whisking to combine until mixture is well combined. Add in molasses, honey & dissolved baking soda, whisk until mixture is homogenous. Whisk in room temperature buttermilk.

Add the flour into the liquid mixture and gently stir the flour into the liquid with the whisk until just combined. Pour the batter into the prepared baking dish and bake for 30-35 minutes. The top will be a deep brown and a toothpick inserted into the center will come out clean.

Allow cake to cool in baking tin on a cooling rack for at least 10 minutes before removing the cake to continue cooling outside of tin. Once cooled down to room temperature.

Slice the cake into 9 even squares, setting the cake slices on a parchment lined plate or storage container. Store covered at room temperature for at least one day to allow stickiness to develop.

Serve plain, dusted with powdered sugar, or with soft whipped cream & soft candied cranberries.


*FOR DAIRY-FREE BUTTERMILK: stir 1/2 tbsp lemon juice or apple cider vinegar into 1/2 cup room temperature soy milk. Leave to curdle for a few minutes before using in recipe.