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Vanilla Ice Cream with Coffee-Dusted Ginger Cake

Vanilla Ice Cream with Coffee-Dusted Ginger Cake


this quick-stirred cake is mixed right in the baking pan—no mess to clean up! serve hot-from-the-oven with Häagen-Dazs® vanilla ice cream and a sprinkling of ground coffee, for a perfect cold-weather dessert.

makes 9 servings.

1-3/4 cups all-purpose flour
1/4 cup packed brown sugar
1-1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
3/4 tsp baking soda
1/3 cup vegetable oil
1/2 cup molasses
1/4 cup water
2 Tbs white or cider vinegar
1/4 cup chopped crystallized ginger
2 tsp finely ground espresso coffee
Häagen-Dazs® vanilla ice cream


preheat oven to 350 degrees Fahrenheit.

coat an 8- or 9-inch square pan with cooking spray. measure flour, sugar, spices, and baking soda directly into pan. mix thoroughly with a whisk or fork. make three wells in the dry mixture.

measure oil in a 1-cup measuring cup. pour into one of the wells. use the same cup to measure the molasses (molasses will slip right out of the oiled cup), and pour into another well. pour water and vinegar into the third well. immediately mix with a fork, scraping corners and sides of pan to completely mix wet and dry ingredients. batter should foam slightly from the reaction of vinegar with baking soda. sprinkle crystallized ginger on top.

bake 18 to 22 minutes, until a toothpick inserted in center comes out clean. cool 10 to 15 minutes. cut into squares and place on dessert plates. put coffee into a mesh sieve; sprinkle lightly over cake squares. top cake with scoops of vanilla ice cream.