- 3 cups whole wheat pastry flour (see notes)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 teaspoons ginger
- 2 teaspoons ground cinnamon
- 1/2 tsp ground cloves (if you don’t have these spices on hand don’t worry about buying them)
- 1/4 tsp nutmeg
- 1 cup brown sugar, packed
- 1/2 cup oil (light olive, sunflower, etc.)
- 2/3 cup applesauce
- 1/3 cup molasses
- 3 large eggs, room temp
- 1 TBSP vanilla extract
- 1 cup milk (of choice), room temp
confectioners sugar for dusting
Preheat oven to 350ºF and grease 10-12 cup bundt pan; set aside.
In medium-large bowl, add all dry ingredients (flour, baking soda/powder, salt, spices). Whisk to combine and set aside.
In large bowl beat together sugar, oil, applesauce and molasses until combined (medium-high speed with electric mixer). Add in eggs and vanilla, beating on medium speed until combined.
Begin adding bowl of dry ingredients, alternating with milk (about 1/2 cup of flour alternating with about 1/4 cup milk) mixing on low speed until just combined. Do not over-stir or cake will be tough.
Immediately pour batter into greased bundt pan. Bake for 40-45 minutes. Cake is done when inserted toothpick comes out with little to no crumbs. Allow cake to cool in pan about 15 minutes before removing from pan. Let cake to cool a bit longer before adding powdered sugar dusting.
Cake was photographed with honey, so if you notice your cake is a bit darker, this is correct! Using molasses will make the cake a darker color. That being said, if you don’t like molasses flavor as much, you can make this cake with honey and still have gingerbread spices come through!