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Chocolate Gingerbread Pound Cake Recipe
Chocolate Gingerbread Pound cake is a delicious combo of gingerbread and chocolate cake!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Servings
10
Calories
343
kcal
Author
Robin Gagnon
Ingredients
Chocolate Ginger Poundcake
¼
cup
unsalted butter
melted
¼
cup
oil
1 ¼
cup
sugar
or reduced/zero calorie natural sweetener that measures like sugar
½
teaspoon
Kosher salt
½
cup
molasses
unsulfured
1
teaspoon
pure vanilla extract
⅓
cup
apple sauce
2
large eggs
¼
cup
milk
1 ¼
teaspoon
baking soda
2
teaspoon
ground ginger
1 ½
teaspoon
cinnamon
½
teaspoon
nutmeg
¼
teaspoon
allspice
¾
cup
cocoa powder
½
cup
whole wheat flour
¾
cup
flour
non-stick cooking spray and flour for dusting
Ginger-Vanilla Glaze (optional)
1
tbs
melted butter
1 ½
tbs
confectionery sugar
¼
teaspoon
ground ginger
½
teaspoon
pure vanilla extract
1
teaspoon
milk
Instructions
Preheat oven to 350 degrees.
Place melted butter, oil, sugar and salt in mixing bowl. Whisk together well.
Add molasses, vanilla, applesauce, eggs and milk. Mix well.
In another bowl, whisk together the baking soda, spices and flours, then add to the wet batter, and mix until smooth and even.
Coat a loaf pan with cooking spray, and flour pan.
Pour batter into pan and bake for 55-65 minutes, until pick pulls clean from center. Set on rack to cool.
If you choose to glaze the cake, whisk together glaze ingredients until smooth, then drizzle over the cooled poundcake.
Nutrition
Calories:
343
kcal
|
Carbohydrates:
56
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
48
mg
|
Sodium:
308
mg
|
Potassium:
407
mg
|
Fiber:
3
g
|
Sugar:
40
g
|
Vitamin A:
235
IU
|
Calcium:
63
mg
|
Iron:
2.6
mg