Double Ginger Cake

If you love ginger snaps and gingerbread, this will be over the top for you.  It is scrumptious and moist, and not too sweet.

Ginger Cake

Double Ginger Cake


  • 1 cup all-purpose flour
  • 1 TBSP coconut flour (optional)
  • 3/4 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp kosher salt
  • 1 cup coconut milk
  • 2 large eggs, beaten
  • 1/4 cup honey
  • 1/4 cup molasses (generous 1/4 cup)
  • 1/4 cup (organic) sugar
  • 2 TBSP coconut oil or butter
  • 1-2 TBSP grated ginger (depends on how much you like ginger)
  • Syrup Topping
  • 1 TBSP agave syrup or honey
  • 1 TBSP molasses
  • 1 TBSP water or coconut milk


  1. Heat oven to 400° and grease an 8x8 baking pan.
  2. Combine the first seven ingredients and set aside.
  3. In a small bowl, combine coconut milk and eggs. Set aside.
  4. In a small pan combine honey, molasses, sugar, oil, and grated ginger. Heat on medium, stirring constantly, until sugar melts. Remove from heat and cool 5 minutes.
  5. Whisk egg mixture with the honey mixture, then combine with flour mixture.
  6. Pour into prepared pan. Bake about 25 minutes, until center of cake is barely set.
  7. Place pan on cooling rack. Pierce cake all over with skewer, toothpick, or raw piece of spaghetti.
  8. Combine topping ingredients and brush over surface of hot cake.
  9. Can be served with a sprinkling of powdered sugar.

One Comment

  1. Gaye says:

    Makes a wonderful birthday cake!

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