Dark Ginger Rye Cake With Yogurt and Honey
Dark Ginger Rye Cake With Yogurt and Honey is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Lightly coat pan with nonstick spray.
Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate.
Remove from heat and stir in baking soda; let cool.
Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl.
Stir in baking powder and salt.
Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine.
Whisk in coconut oil, vegetable oil, and cooled molasses mixture.
Add dry ingredients and fold just until blended.
Scrape batter into prepared pan.
Bake cake until a tester inserted into the center comes out clean, about 1 hour.
Transfer pan to a wire rack and let cake cool in pan 10 minutes.
Run a knife around sides of cake and unmold.
Let cool completely.
Break cake into large pieces and arrange on a platter.
Swirl honey into yogurt in a small bowl and serve alongside cake.
Cake can be made 3 days ahead.
Store tightly wrapped at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.