4 Reviews

I'm so pleased to find an egg-free cake recipe for my 2yo daughter that she likes! She's also wheat and milk free, so I used spelt flour and soured soy milk. I put the ingredients and bowl on the kitchen floor and let her mix it! A big mess, but she loved it. The gingerbread had a great rich flavour, and is very moist. Thanks for a keeper!

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Mrs. Danger_horse April 12, 2010

The best gingerbread!! Great spice combination. Awesome texture. I followed the direction but used expired half and half in place of buttermilk. SOOO TASTY!! Thanks for sharing.

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smsme_syd October 27, 2009

The bread is soft, substantial (weighty), flavorful and slightly sweet. It makes both a great snack and a dessert. In fact, it was tempting to make it a part of every meal of the day (as I did).

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sd3 January 02, 2006
The Best Gingerbread You'll Ever Have