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!
30 min
30 mini cakes
70 calories
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
Instructions
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 (Fiber 0 g, Sugars 4 g), Protein 1 g.