Moist Gingerbread Cake with Apples

Recipe for a quick and soft gingerbread with grated apples

If you’re looking for an idea for an express cake that you can bake quickly before the holidays, then be sure to check out this moist gingerbread cake with apples. The cake is incredibly simple and quick to prepare, and after baking, it’s soft, moist, and incredibly delicious! See my step-by-step recipe with photos and watch a short video where I show how to make gingerbread with grated apples and bake it for your loved ones :)

Quick Moist Gingerbread – Notes

In winter and late autumn, there’s no better cake than aromatic chocolate gingerbread. Nothing cheers me up then like a piece of delicious cake and a cup of good coffee or tea. My gingerbread today is the perfect winter comfort food. Addictive thanks to its chocolate flavor, with a sticky and sweet chocolate glaze and aromatic gingerbread spices. Thanks to the apple, the cake is exceptionally soft and nicely moist. Which allows it to stay fresh for a long time. My son took this cake to his class Christmas Eve party, and while still at school, he wrote to me that everyone wanted the recipe :) That’s probably the best recommendation, because pleasing teenagers isn’t easy ;)

And if you like such sweet gingerbread bakes, then to complete the set, I recommend the incredibly delicious and quick spiced cookies baked with plum jam :)

What ingredients are essential for baking a soft gingerbread?

To make this cake, you will only need a few basic ingredients. Below is a condensed list of products I used and possible substitutes.

• cocoa powder – use bitter cocoa here, it can be defatted or regular. If you’re not a big fan of chocolate cakes, you can omit the cocoa and add 3 extra tablespoons of wheat flour instead.
• gingerbread spice – use a good quality spice (preferably homemade); if you have store-bought spice, check its ingredients – one with flour as the first ingredient will be less aromatic, and the cake won’t smell and taste strongly of gingerbread after baking.
• natural yogurt – I used thick Greek yogurt, but you can use regular natural yogurt or even skyr here.
• oil – I used regular rapeseed oil, but you can replace it with any other oil with a light and neutral taste.
• whipping cream – for the glaze, I used liquid whipping cream in a carton with 30% fat content; you can optionally replace it with 36% cream.

How to store gingerbread cake with apples?

Once completely cooled, it’s worth storing the gingerbread cake in a container with a lid or covering it with a cake dome. This way, the cake won’t dry out and will stay fresh for a long time.

You can also freeze the cake for about 3 months.

I hope you try this recipe for soft gingerbread cake and that you and your loved ones enjoy it as much as we do :) I would be delighted if you share your thoughts in the comments under the recipe.

By the way, I highly recommend following my Instagram profile, where you’ll also find my recipes, and it’s easy to save them for later there.

Recommended gingerbread recipes

Be sure to also try my other recipes for delicious gingerbread, baked with various add-ins and even layered with creams. Here I recommend, among others, three such recipes: