Comments on: One-Bowl Gingerbread Cake with Lemon Cream Cheese Glaze

By: Audra

Audra — Wed, 26 Nov 2014 02:52:53 +0000

In reply to Terrie. Thanks Terrie! So glad you liked it

By: Terrie

Terrie — Mon, 24 Nov 2014 23:47:13 +0000

I adore this recipe!
When I made it, I cut the recipe in half, but still used the whole egg (lazy!) and to “fiber it up”, I replaced all the flour with King Arthur’s white wheat flour.
I’m trying to train myself to not crave super sweet stuff (so hard!), so I made the cream cheese icing with double the cream cheese, but only a couple tablespoons of powdered sugar and found that it was still plenty sweet with the cake.

I’m new to your blog, and I LOVE it! Can’t wait to try some more of your great recipes.

By: Mara

Mara — Mon, 17 Feb 2014 18:20:10 +0000

Just wanted to thank you for this wonderful recipe. I’ve made it several times replacing half the flour with whole wheat flour and 1/2 the molasses with apple sauce; I also don’t usually frost it, and we love it as an after dinner treat or for breakfast! Last week I went ahead and frosted it and oh boy!

By: Francesca

Francesca — Tue, 17 Dec 2013 18:30:07 +0000

Time flies with a bun in the oven :D I’m going to bake this for my colleagues :D

By: Julie

Julie — Tue, 17 Dec 2013 13:26:46 +0000

In reply to Audra. Well, shucks! That makes sense. Thanks so much for the prompt reply. Looking forward to my next baking adventure!

By: Audra

Audra — Tue, 17 Dec 2013 05:03:18 +0000

In reply to Julie. Hey Julie! It starts solid but you should melt it before measuring and using. I just microwave the whole jar!

By: Julie

Julie — Tue, 17 Dec 2013 00:51:47 +0000

I am a novice when it comes to baking with coconut oil. Please help me understand consistency. Is it supposed to come out like shortening from the jar? What about best ways to measure the amount needed accurately?

Thanks for all your great ideas!