Mini Maple Ginger Cake

(*See below for Giveaway Winner)

The "soup can birthday cake" changed my life when I discovered it almost two years ago (and it was also when I found her blog, drool).  It can elevate any small celebration that otherwise might go unnoticed.  Your kid scores a soccer goal?  Mini cake!  Your husband finally fixes that thing he was supposed to fix for a couple of months?  Mini cake!  You get down to your goal weight?  Mini cake!  (Yeah, you can tell I have issues with dieting.)  The point is, it will take you 5 minutes to bake, and by adding different sweeteners and spices, it can transform to fit any occasion.  This particular cake has maple syrup, molasses and ground ginger, which makes it perfect for a winter-time celebration.  Then cream cheese vanilla bean frosting on top?  JOLLY.  

Mini Maple Ginger Cake

(Makes 1 cake)

Printable Recipe

Cake:

2 T sugar

1 egg white

2 T melted unsalted butter, cooled

1 tsp maple syrup

1/4 tsp molasses

1/4 cup flour

1/4 tsp baking powder

1/8 tsp ground ginger

Pinch of salt

Preheat oven to 350.  Line the bottom of a clean soup can with parchment paper, and line the rest with baking spray.  In a small bowl, whisk together the sugar and egg white.  Add the melted butter, maple syrup and molasses and whisk until smooth.  Stir in the flour, baking powder, ginger and salt until combined.  Pour into soup can, and bake for 20-25 minutes, or until an inserted toothpick comes out clean.  Let cool before using a serrated knife to slice into 3 layers.    

Frosting:

2 T unsalted butter, room temp

2 T cream cheese, softened

1/4 cup powdered sugar

1/4 tsp vanilla

1/2 tsp milk

Whisk all ingredients until smooth.  Spread between cake layers and on top.

*The winner of the Acacia Wood Giveaway is Mia Stizzo!  Please email me (contact info above)