Gingerbread Tea Cake is a timeless, warmly spiced dessert that feels like comfort in every bite. Softer and lighter than traditional gingerbread loaf cakes, this tea cake is delicately sweet, beautifully aromatic, and designed to be enjoyed with a cup of tea or coffee. Made with molasses, ginger, cinnamon, and other classic spices, it delivers deep flavor without heaviness.

Perfect for holiday gatherings, afternoon tea, or simple winter baking, gingerbread tea cake is elegant, easy to prepare, and endlessly comforting.

What Is a Tea Cake?

A tea cake is a lightly sweetened cake intended to be served plain or with minimal embellishment. Unlike frosted layer cakes, tea cakes emphasize:

Subtle sweetness
Tender crumb
Balanced spice

Versatility

Gingerbread tea cake follows this tradition beautifully, offering rich spice flavor without overwhelming sweetness.

Why Gingerbread Tea Cake Is So Beloved

This cake stands out because it is:

Moist yet light
Gently spiced, not overpowering
Easy to slice and serve

Perfect for make-ahead baking
Ideal for holidays and everyday moments

Its simplicity is part of its charm.

Key Flavors in Gingerbread Tea Cake

Classic gingerbread flavor comes from a harmonious blend of spices:

Ground ginger for warmth
Cinnamon for sweetness

Cloves or nutmeg for depth
Molasses for richness and color

Together, these ingredients create a nostalgic, comforting aroma that fills the kitchen as the cake bakes.

Ingredients for Gingerbread Tea Cake

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder

½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon

¼ teaspoon ground cloves
¼ teaspoon nutmeg

Wet Ingredients

½ cup unsalted butter, softened

½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg

¾ cup molasses
¾ cup hot water or brewed tea
1 teaspoon vanilla extract

Optional Add-Ins

Orange zest
Chopped crystallized ginger
Toasted nuts

Why Molasses Matters

Molasses is the heart of gingerbread. It adds:

Deep caramel flavor
Moisture

Dark color
Balanced sweetness

Use unsulphured molasses for the best results. Avoid blackstrap molasses, which can be too bitter for baking.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch loaf pan or square baking pan.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.

Step 3: Cream Butter and Sugars

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Step 4: Add Egg and Molasses

Beat in the egg, followed by molasses and vanilla extract.

Step 5: Alternate Wet and Dry

Add dry ingredients in batches, alternating with hot water or tea, beginning and ending with dry ingredients. Mix just until combined.

Step 6: Bake

Pour batter into prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool

Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Texture: Soft, Moist, and Tender

This gingerbread tea cake is intentionally lighter than dense gingerbread loaves. The hot liquid helps bloom the spices and create a soft, tender crumb that stays moist for days.

Expert Tips for Best Results

Use hot liquid to activate spices

Do not overmix once flour is added
Measure molasses accurately
Allow cake to rest—flavor improves after a day

Bake low and steady for even texture

Serving Suggestions

Plain with powdered sugar
With whipped cream or crème fraîche

Spread with butter or honey
Alongside lemon curd
With tea, coffee, or chai

This cake is elegant enough to serve guests but simple enough for everyday enjoyment.

Flavor Variations

1. Orange Gingerbread Tea Cake

Add 1 teaspoon orange zest.

2. Gingerbread Apple Tea Cake

Fold in finely diced apple.

3. Lemon-Glazed Gingerbread Cake

Drizzle with lemon glaze for brightness.

4. Vegan Gingerbread Tea Cake

Use dairy-free butter and flax egg.

5. Gluten-Free Version

Use a 1:1 gluten-free flour blend.

Storage and Make-Ahead Tips

Room Temperature

Store covered for up to 4 days.

Refrigeration

Keeps well for up to 7 days when wrapped tightly.

Freezing

Freeze slices or whole cake for up to 3 months.

Common Mistakes and How to Avoid Them

Dry cake: Overbaking or too much flour
Dense texture: Overmixing batter
Bitter flavor: Using blackstrap molasses
Cracked top: Oven temperature too high

Nutritional Notes

While gingerbread tea cake is a treat, it’s lighter than frosted cakes and satisfying in smaller slices. Spices like ginger and cinnamon also provide aromatic depth without added calories.

Frequently Asked Questions

Q1: Can I use brewed tea instead of water?
Yes—black or chai tea works beautifully.

Q2: Can I make this cake ahead of time?
Absolutely—flavor improves overnight.

Q3: Does gingerbread tea cake freeze well?
Yes, very well.

Q4: Can I add icing?
Yes, but it’s traditionally served plain or lightly dusted.

Q5: Is this cake very sweet?
No—it’s gently sweet and balanced.

Why This Gingerbread Tea Cake Recipe Works

Balanced spice blend
Moist, tender crumb

Simple pantry ingredients
Flexible serving options
Ideal for holidays or daily baking

This recipe honors tradition while remaining approachable and versatile.

Conclusion

Gingerbread Tea Cake is the kind of dessert that invites you to slow down and savor the moment. Warmly spiced, softly textured, and endlessly comforting, it’s perfect for quiet afternoons, festive gatherings, or thoughtful homemade gifts.

If you love gingerbread but want something lighter and more refined, this tea cake is a must-bake.

Gingerbread Tea Cake: A Moist, Spiced Classic Perfect for Cozy Moments

Author: WAFA LI

Print Recipe

Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ½ tsp baking soda
• ¼ tsp sea salt
• 3 tbsp brown sugar–style monk fruit blend (e.g., Lakanto Golden—key for caramel depth!)
• ¼ cup unsweetened applesauce (mimics molasses moisture & sweetness)
• 2 tbsp blackstrap molasses substitute:
— Option 1 (keto): 1 tbsp blackstrap-flavored liquid sweetener (e.g., Bragg Liquid Aminos + ½ tsp caramel extract + pinch of mineral salt)
— Option 2 (low-sugar): 1 tbsp regular blackstrap molasses (adds 4g sugar/serving—omit if strict keto)
• 2 tbsp melted coconut oil or butter
• 1 large egg
• 1 tsp pure vanilla extract
• Optional: ¼ cup chopped crystallized ginger (sugar-free) or toasted pecans

Instructions

Preheat oven to 350°F (175°C). Grease a 6″ round cake pan (or 8×4″ loaf pan) and line bottom with parchment.

Whisk almond flour, coconut flour, spices, baking soda, and salt.
In another bowl, whisk brown sugar substitute, applesauce, molasses substitute (or real molasses), oil, egg, and vanilla until smooth.
Fold dry ingredients into wet just until combined. Stir in optional ginger or nuts.

Pour into pan. Smooth top. Optional: sprinkle with coarse sugar substitute + cinnamon.
Bake 30–35 min (round pan) or 38–42 min (loaf) until a toothpick comes out clean and edges pull slightly from pan.
Cool 15 min in pan, then transfer to a rack. Serve slightly warm or at room temperature.

Optional Glaze (for extra indulgence):
→ Whisk ¼ cup powdered monk fruit blend + ½–1 tsp hot water or strong brewed chai. Drizzle over cooled cake.