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–+ servings
easy recipe soft traditional gingerbread without eggs

Easy Moist Eggless Gingerbread Cake

5 de 4 votes
An easy traditional recipe for moist eggless gingerbread, perfect to enjoy at Christmas on its own or served with foie gras. This homemade gingerbread fills the house with a wonderful aroma while baking and stays soft for a long time.
SERVING:12
PREPARATION10 minutes
COOKING TIME1 hour
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Course: Cakes, Christmas recipe, Snack
Cuisine: French cuisine
Keyword: egg-free gingerbread, gingerbread, soft gingerbread, traditional gingerbread
Author: Rachida

INGREDIENTS
 
 

For a 22 to 23 cm loaf pan (about 9 inches)

  • 250 g all purpose flour
  • 180 g honey use a dark honey
  • 100 g granulated sugar
  • 100 g unsalted butter
  • 150 ml orange juice no pulp
  • 1 teaspoon orange zest
  • 1 teaspoon baking soda
  • 2 teaspoons gingerbread spice mix about 4 g. You can use less for a milder flavor
  • 1 teaspoon ground cinnamon optional
  • 1/2 teaspoon ground ginger optional
  • 1 teaspoon vanilla powder or vanilla extract optional
  • 1 pinch of salt

For a 26 cm loaf pan (about 10 inches)

  • 375 g all purpose flour
  • 270 g honey use a dark honey
  • 150 g sugar
  • 150 g unsalted butter
  • 225 ml orange juice no pulp
  • 1 1/2 teaspoons orange zest
  • 1 1/2 teaspoons baking soda
  • 3 teaspoons gingerbread spice mix about 6 g. You can use less for a milder flavor
  • 1 1/2 teaspoons ground cinnamon optional
  • 1 teaspoon ground ginger optional
  • 1 1/2 teaspoons vanilla powder or vanilla extract optional
  • 1 pinch of salt

PREPARATION

  • It is not necessary to preheat the oven.
  • In a saucepan, gently heat the honey with the butter and half of the orange juice until the mixture is smooth and fully combined.
  • Remove from the heat, add the remaining orange juice, and let it cool slightly.
  • In a large bowl, mix the flour, sugar, baking soda, gingerbread spices, and salt.
  • Pour the warm honey butter and orange juice mixture into the dry ingredients in three additions, mixing gently in a circular motion from the center outward. Do not whisk.
  • You should end up with a smooth, lump free batter. Do not try to lighten the batter by whisking it.
  • Pour the batter into a greased and lined loaf pan. Lining the pan is optional, but I prefer to do it for easy unmolding and better storage.
  • Turn the oven on to 165 °C (330 °F, conventional bake) and place the pan in the oven immediately. Bake for about 1 hour, depending on your oven. The 26 cm loaf took about 1 hour and 10 minutes. Check for doneness by inserting a skewer into the center of the gingerbread. It should come out clean.
  • Let the gingerbread cool slightly, then unmold it onto a wire rack.
  • Once it is just warm, wrap it tightly in plastic wrap.
  • Enjoy once completely cooled. It tastes even better the next day and continues to improve over the following days.
  • Brush the top with a little warm honey if you want to decorate it with candied orange slices and star anise.
  • It keeps very well at room temperature for about ten days.