Name: Kefir Gingerbread Cake without Eggs – moist “one-two” sheet cake
Total time: 45 min
Yield: 16 servings
Ingredients: Batter; 300 g plain wheat flour; 80 g spelt or semi-coarse flour (can also be additional plain flour); 40 g cocoa (unsweetened, Dutch-processed); 160 g granulated or cane sugar; 15 g baking powder; 5 g baking soda; 12 g gingerbread spice; 2 g pinch of salt; 450 ml kefir or another cultured milk drink (acidophilus, kyška); 80 ml vegetable oil (rapeseed, sunflower); 20 ml milk or water (as needed to thin the batter); 30 g jam or fruit preserves (e.g., plum – optional for extra moistness); Simple cocoa glaze (optional); 60 g butter; 40 g powdered sugar; 20 g kakaa; 30 ml milk

Kefir Gingerbread Cake without Eggs – moist “one-two” sheet cake

This kefir gingerbread without eggs is exactly the kind of cake you whip up in one bowl, pour onto a sheet, and soon the whole apartment smells amazing. The kefir makes the batter nicely moist and you don’t need to beat eggs or do any pastry tricks – just mix the dry ingredients, add the wet ones, stir and bake. The gingerbread is mildly cocoa-flavored, scented with gingerbread spice and perfect with coffee, as a snack for kids’ lunchboxes or as a quick “rescue” when guests are coming and there’s nothing sweet at home. If you like, you can pour a simple cocoa glaze over it or just dust with icing sugar – it’s truly a “easy” style recipe.

⏱ 45 min● easy♨ 16 servings

Step by step

Instructions

0 z 8

1Step 1First prepare the baking tray – either line it with parchment paper or grease it and dust with coarse flour. Preheat the oven to 170–180 °C (top/bottom heat) so it’s ready when the batter is finished.
2Step 2Put the plain and spelt/medium-ground flour, cocoa, sugar, baking powder, baking soda, gingerbread spice, and a pinch of salt into a large bowl. Whisk the dry ingredients well so the spices and leavening agents are evenly distributed in the flour and you don’t get “lumps” of cocoa or baking soda in the batter.
3Step 3In another bowl (or directly into the dry mixture) pour kefir, oil, and optionally jam or preserves if using. Pour everything into the dry mixture and stir with a whisk or spoon until you have a smooth, rather thick batter with no visible dry spots. If it seems too stiff (almost like bundt cake batter), add a little milk or water – start with about 20 ml and add as needed; the goal is a denser but still pourable batter.
4Step 4Pour the batter onto the prepared tray and spread it evenly to the edges. You can gently tap the tray on the counter a few times to release large air bubbles and level the surface.
5Step 5Place the tray in a preheated oven and bake for about 25–30 minutes. Baking time depends on the batter height and your oven, so near the end do the usual toothpick test – insert it into the center of the cake, and if it comes out clean or with just a few crumbs, it’s done. If raw batter sticks to the toothpick, bake a few more minutes.
6Step 6Remove the baked gingerbread from the oven and let it cool for a while right on the tray. You can simply cover it lightly with a clean cloth so it stays moist and doesn’t dry out on the surface. If you don’t feel like making a glaze, you can just lightly dust it with powdered sugar after it cools.
7Step 7If you want a cocoa glaze, put butter in a small saucepan and melt it over low heat. Stir in powdered sugar and cocoa, then gradually add milk until you get a smooth, rather runny glaze that’s easy to spread. Let it cool briefly so it’s not piping hot, then pour it over the warm cake and spread across the surface.
8Step 8Let the gingerbread cool completely so it slices well and holds its shape. Cut into squares or slices and serve with coffee, a cup of cocoa, or as a packed snack. Thanks to the kefir it will stay moist for several days, unless someone eats it the same evening.

Kitchen tip

You can safely replace the kefir in this recipe with any fermented milk drink – acidophilus milk, kyska or even thicker plain yogurt thinned with a little water. And if you have leftover fruit preserve or jam, definitely add it to the batter – the cake will be even moister and a bit more interesting in flavor without making the recipe complicated.

Customize this recipe

Variants and alternatives

Slightly “fit” version: replace part of the sugar with honey or chicory syrup and use more spelt flour. The taste will still be gingerbread-like, but the ingredients a bit healthier.

Approximate per serving

Nutritional values

Energie210 kcalProteins5 gSacharidy32 gTuky7 g

Kefir Gingerbread Cake without Eggs – moist “one-two” sheet cake

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

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Write a comment Cancel reply

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