One-Bowl Gingerbread Cake with Lemon Cream Cheese Glaze
Yield: 1 - 9 inch cake
  • ½ cup white sugar
  • ½ cup plus 2T vegetable oil (I used coconut)
  • 1 egg
  • 1 cup molasses
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • ⅛ teaspoon ground cayenne pepper
  • ½ teaspoon salt
  • 1 cup hot water
For the glaze:
  • 2 oz. cream cheese
  • 2 cups powdered sugar
  • zest and juice of a lemon
  • milk for thinning
  • Candied ginger for garnish (optional)
  1. Preheat oven to 350 degrees F. Grease and flour a 9 inch bundt pan (or a 9-inch square pan) and set aside.
  2. In a large bowl, whisk together the sugar and oil. Add in the egg, and mix in the molasses, whisking until smooth.
  3. Sprinkle the flour over the sugar/oil mixture and then follow by sprinkling the spices, baking soda and salt over the flour.
  4. Stir, starting with gently combining the dry ingredients, then working the wet into the dry until almost completely incorporated.
  5. Add the hot water and gently whisk until mixture is smooth and well combined- (though a few small lumps are fine.)
  6. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
For glaze:
  1. Soften the cream cheese. (I like to melt it for about 45 seconds in the microwave.) and whisk in 2 cups of powdered sugar. Add in the lemon zest and juice and continue to whisk. To thin the glaze out- add a teaspoon of milk at a time until you reach the desired consistency. (If you thin it out too much you can add more powdered sugar it's as thick as you like.)
  2. Drizzle over cooled cake and top with candied ginger if desired.
Recipe adapted from: All Recipes
Recipe by The Baker Chick at