Gingerbread is a timeless holiday flavor, and this Gingerbread Snack Cake with Sourdough Discard is filled with warm spices and rich molasses. It’s an excellent way to use up sourdough discard and will fill your home with cozy Christmas aromas.
This cake has a similar flavor profile to a sourdough discard gingerbread loaf and sourdough gingerbread waffles, but it’s baked in a cake pan, making it ideal for sharing and snacking. It’s a favorite for winter treats.
Sourdough Discard in Gingerbread Cake
Note: Not all sourdough discard tastes the same. Discard that has been in the fridge for a week or two will be tangier. For this recipe I prefer discard that is only a day or two old to keep the tang subtle—my family often doesn’t realize there’s sourdough in it. You can also use a bubbly, active sourdough starter if you prefer a noticeable tang; older discard will still work and the cake will be delicious.
Can I Use Blackstrap Molasses?
Molasses varies by how many times the sugar cane syrup is boiled. Light and dark molasses come from earlier extractions; blackstrap molasses is from the final extraction and is more concentrated with a stronger, bittersweet flavor. Regular grocery stores often carry light or dark molasses; blackstrap is more common in health food stores. In this cake, blackstrap molasses adds a deep, robust flavor that pairs beautifully with the spices. If you don’t have blackstrap, regular molasses will work—it will be a little less intense.
A Few Gingerbread Snack Cake Tips
- Mix very hot (nearly boiling) water with the molasses first. This helps dissolve and distribute the molasses evenly through the batter.
- Begin baking at 400°F (200°C) for the first ten minutes, then lower the temperature. The initial heat helps activate the leavening for a good rise.
Deep Gingerbread/Molasses Flavor
For the fullest gingerbread flavor, let the cake cool completely before serving. As it cools, the spices and molasses meld and intensify. A slice fresh from the oven is tempting, but the cooled cake develops the best depth of flavor. Serve with a dusting of powdered sugar or fresh whipped cream for a classic finish.
Gingerbread Snack Cake with Sourdough Discard
Equipment
- 8 by 8 metal baking pan
Ingredients
- 80 g very hot water (about 1/3 cup)
- 110 g blackstrap molasses (about 1/3 cup; regular molasses can be substituted)
- 145 g light brown sugar (2/3 cup; dark brown can be used)
- 40 g granulated sugar (3 tablespoons)
- 65 g vegetable oil (1/3 cup; any neutral oil)
- 1 large egg (about 50 g)
- 180 g sourdough discard (about 3/4 cup; see notes)
- 60 g plain Greek yogurt (1/4 cup)
- 140 g all-purpose flour (about 1 cup)
- 2 g baking soda (1/2 teaspoon)
- 4 g baking powder (1 teaspoon)
- 6 g ground cinnamon (2 teaspoons)
- 4 g ground ginger (2 teaspoons)
- 1 g ground cloves (1/2 teaspoon)
- 3 g salt (1/2 teaspoon)
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat an 8×8 pan with cooking spray or line it with a parchment sling.
- Put 1/3 cup (80 g) water in a heatproof measuring cup and heat until very hot or nearly boiling. Add the molasses and stir to combine; set aside.
- In a medium bowl, whisk together the brown sugar, granulated sugar, oil, and egg. Stir in the sourdough discard and yogurt until combined.
- Slowly whisk the hot molasses mixture into the sugar mixture as you pour—this tempers the egg if the molasses is very hot—and whisk until smooth.
- In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the wet and whisk until fully combined.
- Pour the batter into the prepared pan and bake at 400°F for 10 minutes.
- After 10 minutes, reduce the oven temperature to 350°F (175°C) and bake for another 40 minutes, or until the center is set and a toothpick comes out clean.
- Allow the cake to cool completely before serving for the deepest gingerbread flavor. Serve with powdered sugar or fresh whipped cream.
Notes
Not all sourdough discard tastes the same. For best results, use discard that is only a few days old. You can substitute a ripe, bubbly sourdough starter if desired.
Nutrition
Calories: 151 kcal, Carbohydrates: 25 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Sugar: 17 g. Nutrition information is an approximation.
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