45 min
8 servings
$1.07/servingThank you, Jenn Nguyen, for this recipe. Make your next party fa-la-la-la-fabulous with these individual dessert bowls! Gingerbread cookies have a special place in our holiday hearts, but we’re taking it up a notch this year with a delightful twist on tradition. Plus, these are totally gluten- and nut- free so more people can enjoy the merry magic. It’s the most wonderful time of the year!
CAKE
WHIPPED CREAM
Toppings (optional): toasted pecans (see Tip), icing sugar
- Preheat oven to 350° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner.
- In a large bowl, whisk eggs. Whisk in oil and molasses. Stir in mix. Scrape batter onto pan.
- Bake 15 min, or until golden brown and cooked through. Let cool 10 min, then flip cake onto Cooling Rack. Freeze 10 min.
- Meanwhile, using a hand mixer on medium-high, beat whipping cream, sugar, vanilla, and spices in a large bowl until fluffy.
- Remove cake from the freezer. Using a small gingerbread man cookie cutter, cut out 8 gingerbread shapes.
- Divide cake scraps between 8 bowls. Top with whipped cream and toasted pecans, if desired. Place a gingerbread cutout on each bowl. Add a sprinkle of icing sugar and more pecans, if desired.
To toast pecans, heat a small pan over medium-high heat. Add 3⁄4 cup pecans to pan and spread them evenly over the surface. Stir every 10 sec until nuts are fragrant, about 3–4 min. Set aside; let cool slightly.
Per serving: Calories 390, Fat 26 g (Saturated 8 g, Trans 0 g), Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 26 g (Fibre 2 g, Sugars 20 g), Protein 5 g.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
CAKE
WHIPPED CREAM
Toppings (optional): toasted pecans (see Tip), icing sugar
45 min8 servings$1.07/serving- Preheat oven to 350° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner.
- In a large bowl, whisk eggs. Whisk in oil and molasses. Stir in mix. Scrape batter onto pan.
- Bake 15 min, or until golden brown and cooked through. Let cool 10 min, then flip cake onto Cooling Rack. Freeze 10 min.
- Meanwhile, using a hand mixer on medium-high, beat whipping cream, sugar, vanilla, and spices in a large bowl until fluffy.
- Remove cake from the freezer. Using a small gingerbread man cookie cutter, cut out 8 gingerbread shapes.
- Divide cake scraps between 8 bowls. Top with whipped cream and toasted pecans, if desired. Place a gingerbread cutout on each bowl. Add a sprinkle of icing sugar and more pecans, if desired.
To toast pecans, heat a small pan over medium-high heat. Add 3⁄4 cup pecans to pan and spread them evenly over the surface. Stir every 10 sec until nuts are fragrant, about 3–4 min. Set aside; let cool slightly.
Per serving: Calories 390, Fat 26 g (Saturated 8 g, Trans 0 g), Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 26 g (Fibre 2 g, Sugars 20 g), Protein 5 g.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
