Look out, Gingerbread Man! Here comes a delicious, satisfying cake that puts you and your hard cookie family to shame! This cake is infused with the sophisticated flavors of orange and spice. On top is a light, sweet brown sugar glaze with a hint of white chocolate. Enjoy this cake for breakfast or dessert! It is made with 100% whole wheat pastry flour and Greek yogurt, so it’s a seasonal indulgence you can feel good about.
Ginger Orange Cake with White Chocolate Brown Sugar Glaze
Based on recipe from joyofbaking.com
makes one 9″ round cake
- 2 cups whole wheat pastry flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1 overflowing tsp ginger
- 1/8 tsp cloves
- 2 eggs (I used egg substitute)
- 1/4 cup organic raw agave syrup
- 1/2 cup organic maple syrup
- 3/4 cup skim milk
- 1 Chobani brand blood orange Greek yogurt
- zest of one orange
- 1/2 cup Ghiradelli brand white chocolate chips
- 1 tbl water
- dash cinnamon
- 2 tbls brown sugar
For cake: Preheat oven to 350 Fahrenheit. Spray a 9″ round cake pan with cooking spray.
In a large bowl, combine flour, baking soda, salt, and spices. Mix well.
In a small bowl, combine eggs (or egg substitute), agave, and maple syrup. Beat vigorously.
Pour the egg mixture into the dry mixture. Add yogurt and milk. Mix well. Stir in orange zest.
Bake in preheated oven for 26 minutes or until cake tester comes out clean.
For glaze: Make a double broiler out of a deep saucepan with an inch of water inside, and a bowl on top. Place white chocolate chips and 1 tbl water in the bowl. Heat the saucepan to medium. Stir the chocolate chips and water until mixture is completely melted and smooth.
Add 2 tbls brown sugar and a dash of cinnamon. Blend until mixture is smooth. Consistency will be sticky.
Refrigerate glaze to cool it. When cake has cooled, pour glaze over the surface of the cake, distributing glaze as evenly as possible.
Savor a warm slice of this festive fall cake.
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