Ginger Spice Chocolate Chip Cake

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Yogurt makes this quick snacking cake moist. Like most gingerbread, this one tastes better the next day.

Tags: Intermediate, One Hour, Desserts, Snacks, Rice & Grains, Chocolate, Baking, Holiday Insider’s Report 2011, President's Choice Blue Menu, Vegetarian
Serves: 16
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 35  minutes
Total: 50  minutes
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Additional Information


1 2/3 cups (400 mL) PC Organics All Purpose Flour - Unbleached
1 tbsp (15 mL) cinnamon
1 tbsp (15 mL) ground ginger
1 1/4 tsp (11 mL) baking soda
1/2 cup (125 mL) molasses
1/2 cup (125 mL) boiling water
1/2 cup (125 mL) PC Blue Menu Finesse 0% Vanilla
1/4 cup (50 mL) PC 100% Pure Safflower Oil
1 egg
1/2 cup (125 mL) PC The Decadent Semi-Sweet Chocolate Chips


  1. Preheat oven to 350°F (180°C). Spray 8-inch (2 L) square metal cake pan with PC Blue Menu Canola Oil Cooking Spray.
  2. In large bowl, stir together flour, cinnamon, ginger and baking soda. In another bowl, whisk together molasses and boiling water; whisk in yogurt and oil. Whisk in egg. Stir molasses mixture into dry ingredients just until moistened. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake in centre of oven for 25 to 30 minutes or until cake tester inserted in centre comes out clean. Cool in pan for 5 minutes. Turn out onto rack to cool completely.
  4. Cut into 16 squares. If desired, serve dusted with sifted icing sugar.

Chef's Tips

PC Chef's Tips / For an easy icing, sprinkle an extra 1/2 cup (125 mL) chocolate chips over cake as soon as it comes out of the oven. Let stand for 5 minutes, then spread with a knife over cake’s surface.

Variation: Omit chocolate chips altogether if you don’t like chocolate.

Nutritional Information

Per serving
Calories 160 Cal
Fat 6 g
Sodium 95 mg
Carbohydrate 24 g
Fibre 1 g
Protein 3 g