gingerbread cake with cookie butter frosting.

Processed with VSCOcam with f2 preset

I have been wanting to make this cake since I saw it posted here. I thought it would be perfect for the holidays, but the timing didn’t work out. I ended up making it for book club and it got devoured. Its a perfect little snack cake – not too sweet – and topped with melted cookie butter. (aka biscoff spread, trader joes speculoos cookie butter).

makes 1- 8×8-inch cake
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup earth balance, melted and cooled
3/4 cup granulated sugar
Egg replacer for two eggs
3/4 cup molasses
3/4 cup hot water
2 teaspoons pure vanilla extract

1 cup cookie butter spread

Preheat oven to 350 degrees.  Grease an 8×8-inch square baking pan.  Set aside.

In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cardamom, baking powder, and salt.  In a medium bowl, whisk together melted earth balance, sugar, egg replacer, and molasses.  Whisk until smooth and well combined.  Add the hot water and vanilla and stir to incorporate.

Add the wet ingredients all at once to the dry ingredients.  Stir to combine.  Pour into the prepared pan.  Bake for 30 to 35 minutes, or until toothpick inserted in the center of the cake comes out clean.  Allow to cool in the pan for 2o minutes before frosting.

When cake has cooled, but is still just warm to the touch, gently spread with cookie butter.  Be gentle, as to not tear the cake.  The cookie butter will begin to melt against the warm cake as it is spread.

Place cake in the fridge to set the cookie butter for about 30 minutes before serving.