Gingerbread Snack Cake with Earl Grey Glaze
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Cook time: 
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Yield: 1 (8 by 8-inch or 9 by 9-inch) cake, 12 to 16 servings
Gingerbread Snack Cake with Earl Grey Glaze is full of Christmas-y flavor and is the perfect thing to accompany a steaming cup of holiday tea.
  • 1¼ cups (150 g) whole wheat pastry flour or all-purpose flour (I used Bob’s Red Mill)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon dried ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 6 tablespoons unsalted butter, at room temperature
  • ⅓ cup (70 g) white sugar
  • ⅓ cup (80 ml) molasses
  • 1 large egg
  • 1½ teaspoons fresh-grated ginger
  • ¾ cup (180 ml) whole milk
  • 1 small apple, peeled and shredded (optional)
  • ⅔ cup (80 g) powdered sugar
  • ½ teaspoon ground organic Earl Grey tea leaves
  • ½ teaspoon pure vanilla extract
  • 2 to 3 teaspoons milk
  1. Preheat the oven to 350F; butter and flour an 8 by 8-inch or 9 by 9-inch cake pan.
  2. Sift together the flour, salt, baking powder, baking soda, ground ginger, cinnamon, cloves, and nutmeg in a medium bowl and set aside.
  3. Beat together the butter and sugar until light and fluffy, and then beat in the molasses, egg, fresh ginger, milk, and apple.
  4. Beat the dry ingredients into the wet half at a time, being careful not to over-mix.
  5. Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, about 35 to 40 minutes. Cool completely on a wire rack before glazing.
  6. Once the cake is cooled, make the glaze. To do so, whisk together the powdered sugar, tea, and vanilla. While whisking, gradually add enough milk so it reaches your desired consistency.
  7. Drizzle the glaze on top of the cake and let it set before cutting and serving.
Recipe by An Edible Mosaic™ at