This recipe is moist, delicious, allergy friendly (nut, egg, dairy free), and it can be mixed straight in the pan which maximizes cleanup.

Gingerbread Cake Pan Cake:

You can certainly mix this in a bowl or a mixer and add the batter to two regular round floured cake pans, or you can grab a 9×13” casserole and a fork and get busy.

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

1 tsp salt

2 tsp baking soda

1 tsp cinnamon

2 tsp ground ginger

Add all of the following into your bowl or directly into your 9×13” casserole and mix with a fork until all the dry ingredients are combined.

Then add…

1/3 cup oil

1 cup water

1 tsp apple cider vinegar

1 tsp vanilla

1/2 cup honey

1/4 cup molasses

Add all of the above ingredients into the bowl or cake pan and stir with the fork until all the lumps of flour have been mixed. Be sure to scrape to the bottom.

Bake 350 degree for 45-50 minutes or until a cake tester comes out clean.

Enjoy!