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Ginger Snap Cake With Anise Icing

Developed by Jack Achenbach, RDN, LD

If there's one thing I dislike, it's decorating. Yes, it's beautiful and satisfying if it turns out the way you want it to, but it's not my skill set;  so 9 out of 10 times, I'm going to be dissatisfied. However, this one turned out fairly well! Whether you're a master decorator or just a lover of cake, try out this fantastically rich ginger snap cake!

Servings: 24 cookies

Level: Hard 

Prep Time: 2 hours



Coconut oil

Dark brown sugar



Vanilla extract


Ground ginger


Ground cloves


Zucchini (shredded)

Baking soda

Cake flour

Coconut oil

Confectioners sugar

Anise extract


Brown sugar

Coconut oil




1/2 c.

1.3 c.

1.3 c.

2 E.

1 T.

1 t.

4 t.

3 t.

1 t.

1/2 c.

2 c.

1 t.

3 c.


1/4 c.

2 c.

1/2 t.



1 c.

1/4 c.

1 T.

1/4 t.


Cake: In a stand mixer, cream coconut oil, brown sugar, and molasses for 4 minutes. Mix in the wet ingredients, then add the dry ingredients and mix until just combined.

Transfer batter to a greased baking dish and bake at 350F for 1 hour until an inserted knife comes out clean. Cool completely before icing.

Icing: Whip together the ingredients. 

Sauce: Combine ingredients and boil for 4 minutes. Cool completely.


To Serve:

Drizzle with caramel sauce and dig in!


Cooking note:

Stubborn cakes can be frozen to assist in removing them from the pan without harm.


Storage Instructions:

Store in the refrigerator in an air tight container.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach


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