This chocolate cream gingerbread cake was an accident! Everything went wrong when I made this cake. The frosting fell out my piping bag. I couldn’t find the gold cupcake liners that I purchased. And then, the frosting had the nerve to spill all over my deep freezer. On top of all of the mess that happened when I made this cake, my camera (Canon Rebel T6) was frustrating me. My camera was frustrating me because I had to rearrange my scene 100 times because of the crop sensor. Yes, I need to invest in a full frame camera. One day!
Back to the chocolate cream gingerbread cake. I didn’t want to make a huge amount of cupcakes because I have nowhere to store them. My refrigerator is completely stuffed. My deep freezer does have room to store cupcakes but the frosting would end up getting messed up. I did end up storing this cake in my freezer in some zip lock bags. The only thing I dislike about baking is storing my desserts. I always have issues storing my desserts because I always lose the tops to my container. For some reason, I always end up storing my desserts in ziplock bags. I know, so embarrassing. Haha.
How to make a chocolate cream gingerbread cake:
First off, cream together some butter and sugar. After creaming together the butter and sugar, add some molasses. As far as molasses, use whatever molasses you have on hand. I enjoy the taste of blackstrap molasses. Although, I know that a lot of people do not like blackstrap molasses and prefer to use unsulphured molasses in their recipes.
Next, add some flour! I used Bob’s Red Mill gluten free baking flour for this chocolate cream gingerbread cake. I love Bob’s Red Mill flours, they always give me the best texture in my recipes.
After adding some flour, you’re gonna have to heat up some milk! I warmed up some Macadamia milk in the microwave and then I added some baking powder to the milk! I read online (I honestly forgot the site, wish I could credit the site!) while doing research on how to bake a cake that you should warm up your milk and then add baking soda (or powder). Doing this makes sure that you get the texture of a soft cake apparently. Well, I’m here to tell you that it worked! I didn’t want to use my cake flour for this recipe, so it worked out. I’m going to use this step each time I make a cake with an alternative flour now.
Lastly, spice it up! For this chocolate cream gingerbread cake, I used ground ginger, ground cinnamon, allspice, and ground cloves. I would have used my star anise, but unfortunately I have no idea where it is. I have so many spices in my house that sometimes I end up buying duplicates because I cannot find them.
Want more recipes?
- Graham Cracker Gingerbread Waffles
- Christmas Cookie Skillet
- Baked Maple Butter Donuts
- Cinnamon Sugar Bagels
For The Cake:
- 2 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1/2 cup Butter, softened
- 1 cup White Sugar (or Monk fruit sugar)
- 1 cup Molasses
- 2 Egg Replacers From Bob’s Red Mill (whole egg)
- 2 Egg Replacers From Bob’s Red Mill (egg whites)
- 2 tsp Baking Powder (or baking soda)
- 1 cup Macadamia Milk
- 1 tbsp Vanilla Extract
- 2 1/2 tsp Ground Ginger
- 1/4 tsp All Spice
- 1/4 tsp Ground Cloves
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- Bakers’ Spray, for spraying
For The Chocolate Sauce:
- 1 cup Coconut Cream
- 1/2 cup Chocolate Chips
For The Cream Cheese:
- 1 block Cream Cheese, softened
- 1 tsp Vanilla Extract
- 2 cups Powdered Sugar
- 1 cup Coconut Cream
- 1/4 cup Granulated Sugar
- Start by preheating your oven to 375 degrees F. Spray a springform pan with baker’s spray and set aside.
- Start by preparing your egg replacers. Combine 2 tbsp of the egg replacer with 4 tbsps of water into a bowl. Set aside.
- For the egg whites, into another bowl, combine 1 1/2 egg replacer with 1 tbsp of water and stir. (Do the egg white step twice, I didn’t do it all at once just to make sure the texture of the egg white was correctly). Set aside.
- Add your butter and sugar to a stand mixer and mix on low. After creaming the butter and sugar together, add the molasses. Allow this mixture to combine very nicely. Mix for 3 minutes.
- While allowing this mixture to mix, add your flour and spices to a bowl. Set aside.
- To a microwave safe cup or bowl, add your milk. Microwave for 2 minutes and then add your baking powder. The baking powder should bubble up in the milk.
- Stop mixing the molasses, butter, and sugar and then add your flour. Once the flour has combined with the molasses mixture, add your milk. Mix on low (level 2) for about 5 minutes. Remember to scrape down the sides to make sure all of the flour is inside of the cake.
- Pour the cake mixture into the springform pan and drop the pan on a surface to remove any air bubbles.
- Bake in the oven for 28 minutes. Allow to cool before adding the chocolate or cream cheese or slicing.
- After allowing to cool completely, top with the cream cheese mixture first. And then proceed to top with the chocolate. Pouring the chocolate will create a drip like effect. Then proceed to top with the graham cracker crumbs if desired. Place in the freezer for at least two hours before serving.
For The Cream Cheese:
- Add all of the cream cheese ingredients into a stand mixer and allow to mix until it turns into a frosting.
For The Chocolate:
- Microwave coconut cream for 45 seconds. After 45 seconds, proceed to add chocolate chips. Using a whisk or a spoon, continue to stir until all of the chocolate has melted inside the coconut cream. Do this step after the cake has cooled completely because you want the chocolate to set on the cake.
Instructions for storing and serving:
- The cake must freeze for 2-8 hours before serving. You cannot add the toppings and then eat this cake immediately!
- Make the cream cheese and chocolate toppings after the cake has cooled completely.
- Allow the cream cheese topping to cool (unlike me) if you’re going to be using a piping bag!
- You can slice this as big or small as you’d prefer, I sliced it into 15 slices.
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