Gingerbread Sheet Cake With Cream Cheese Frosting
Posted on December 16 2020
Jump to RecipeWith the tenderest crumb, perfectly spiced and just sweet enough, this sugar-free Gingerbread Sheet Cake with a decadent Cream Cheese Frosting is a FESTIVE CAKE for sure – everyone will love it, and it’s wonderfully easy to make!
SO MANY WINS.
Can be sliced into 12 generous cake bars, or 24 mini cake bites which are perfect if you have other desserts on offer.
I’m thinking Christmas Day…
The table is adorned with your roast bird of choice, perhaps a honey-glazed gammon ham (if you’re like us), lots of wonderful veggie dishes, a handful of salads and the smiling faces of those you love most (if you’re lucky, thanks 2020)
On the sideboard (or nestled in the kitchen) is an array of your most favourite Christmas desserts.
AND this year…Gingerbread Sheet Cake With Cream Cheese Frosting sliced into bite size bars so there’s space to sample one of everything.
You onboard?
Course you are.
Did I mention this recipe is a much healthier option than most desserts?
So if you’ve got a health nut in the family (or if the health nut is you), this gingerbread sheet cake is such a winner!
It tastes every bit as decadent as any dessert and yet it’s sweetened with coconut sugar and honey.
A few more healthy recipes you’ll love – Golden Spice Roasted Cauliflower, Roast Beet Butternut Basil Goat Cheese Salad and Pecan Cranberry & Avocado Salad with Orange Dressing.
So here’s how to make Gingerbread Sheet Cake With Cream Cheese Frosting:
- In a large bowl you’re going to whisk together flour, coconut sugar, ginger, cinnamon, nutmeg, all spice, baking soda, baking powder and salt.
- Then combine wet ingredients in another bowl – eggs, melted butter, yoghurt, milk and honey. Mix wet ingredients into dry.
- Pour into baking dish and bake for 20 minutes.
- Use an electric beater to beat butter, coconut sugar and cream cheese until light-golden.
- Once cake is completely cool, spread on frosting as desired, top with sprinkles if you like, slice and serve.
It’s really simple.
AND REALLY DELICIOUS
This recipe is very gingery, which is soooooo good!
If you’re not into ginger quite as much as we are, start with 2 teaspoons ground ginger, give the mixture a taste and add a little more if you like.
You can absolutely swap out the butter, yoghurt and cream cheese for vegan options, and use your favourite dairy-free milk to make this recipe dairy-free if you prefer.
In case you’re wondering what Gingerbread Has To Do With Christmas:
In Medieval England, the term gingerbread simply meant preserved ginger and wasn’t applied to the desserts we are familiar with until the 15th century. The term is now broadly used to describe any type of sweet treat that combines ginger with honey, treacle or molasses.
Apparently the first known recipe for gingerbread came from Greece in 2400 BC. Chinese recipes were developed during the 10th century and by the late Middle Ages, Europeans had their own version of gingerbread. The hard cookies, sometimes gilded with gold leaf and shaped like animals or kings and queens were a staple at Medieval fairs in England, France, Holland and Germany.
From there gingerbread took other forms like gingerbread flower cookies, gingerbread houses and gingerbread loaves or cakes.
Gingerbread houses originated in Germany during the 16th century. The elaborate cookie-walled houses, decorated with foil in addition to gold leaf, became associated with Christmas tradition.
So there you have it!
A little history, plus a lotta deliciousness.
Try this Gingerbread Sheet Cake With Cream Cheese Frosting recipe this Christmas! I’m sure you’ll love it.
With the tenderest crumb, perfectly spiced and just sweet enough, this gingerbread cake topped with a decadent cream cheese frosting is a festive cake for sure – everyone will love it, and it’s wonderfully easy to make!
- FOR THE CAKE:
- 1 cup cake flour
- 3/4 cup coconut sugar
- 4 tsp ground ginger , less if you find ginger very strong
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp all spice
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch Himalayan pink salt
- 2 large eggs , room temperature
- 1/4 cup butter , melted and cooled
- 1/2 cup full cream plain yoghurt
- 1/4 cup milk of choice
- 1 tbsp raw honey
- FOR THE FROSTING:
- 1/8 cup butter , softened
- 2 tbsp coconut sugar
- 4 tbsp full fat plain cream cheese , heaped
- Sprinkles of choice , for topping
-
TO MAKE CAKE:
-
Preheat oven to 180°C (356°F), grease 7 x 11 inch baking dish.
-
In a large bowl, whisk together flour, coconut sugar, ginger, cinnamon, nutmeg, all spice, baking soda, baking powder and salt.
-
In another bowl, lightly beat eggs then stir in melted butter, yoghurt, milk and honey. Pour wet ingredients into dry ingredients and whisk until smooth. Don’t over-mix. Pour batter into baking dish and level out.
-
Bake for 20 minutes or until a toothpick inserted into the middle of the cake comes out clean.
-
Remove from oven and allow to cool completely in dish before frosting.
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TO MAKE FROSTING:
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Using an electric beater, cream butter and coconut sugar. Now beat in cream cheese until smooth and light golden in colour.
-
Spread frosting on cooled cake as desired, scatter with sprinkles if you like, slice into 12 or 24 pieces and ENJOY!
If you’re not into ginger quite as much as we are, start with 2 teaspoons ground ginger, give the mixture a taste and add a little more if you like.
