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
Prep Time: 2 hours
Dark brown sugar
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.