Mini Gingerbread Cakes
Sometimes, you just need a little gingerbread goodness without committing to a whole cake. These mini cakes are like the quick fix for your cozy fall flavour cravings – and they’re so cute, too!
Ingredients
6 tbsp vegetable oil
1⁄4 cup molasses
1⁄3 cup brown sugar
1⁄2 cup Greek yogurt
1 tsp vanilla extract
2 eggs
1 1⁄3 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp Gingerbread Spices
Preparation
- Preheat oven to 350°F (180°C).
- In a medium bowl, add the first six ingredients and whisk until smooth.
- In another bowl, combine the remaining dry ingredients.
- Fold dry ingredients into wet ingredients until evenly combined.
- Place a Perfect Petites mold on a Sheet Pan. Using a basting brush, lightly brush with oil.
- Divide batter evenly between petites and bake until a toothpick inserted in centre comes out clean, 15–17 minutes.
- When cool to the touch, flip Perfect Petites mold onto Sheet Pan and twist to pop out gingerbread.
Nutritional Information
Per serving: Calories 70, Fat 3 g (Saturated 0.3 g, Trans 0 g), Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 9 g (Fibre 0 g, Sugars 4 g), Protein 1 g.
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