Recipe onlinefamilyhomerecipes.com/recipe/one-bowl-apple-gingerbread-sheet-cake/Scan the code to open the recipe on your phone

Baked goods

One-bowl apple gingerbread sheet cake

Name: One-bowl apple gingerbread sheet cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Slovak
Ingredients: 600 g Semi-coarse wheat flour; 400 g Powdered sugar; 6 tbsp Cocoa powder; 200 ml Vegetable oil; 200 ml Milk; 4 Eggs; 5–6 Apples; 2 tsp Baking soda; 2 tsp Gingerbread spice

A one-bowl cocoa gingerbread cake with grated apples and gingerbread spice, baked for about 25 minutes. Makes 8 servings and stays moist.

Slovak cuisine · Quick recipes in 35 minutes · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Temperature: 180 °C (350 °F)
Servings: 8 servings
Difficulty: Easy

Jump to recipe

This moist, one-bowl apple gingerbread is an easy sheet cake that stays fresh thanks to the grated apples. Mix semi-coarse wheat flour, sugar, cocoa, oil, milk, eggs, baking soda, and gingerbread spice in one bowl with five to six grated apples. If the apples are very juicy, squeeze out the juice or add a little flour so the cake rises well.

Bake for about 25 minutes at 180 °C (350 °F). Spread the baked cake with jam and pour chocolate over it, or simply dust it with powdered sugar.

Ingredients

8 servings

Semi-coarse wheat flour 600 g
Powdered sugar 400 g
Cocoa powder 6 tbsp
Vegetable oil 200 ml
Milk 200 ml
Eggs 4
Apples 5–6
Baking soda 2 tsp
Gingerbread spice 2 tsp

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Start by preheating the oven to 180 °C (350 °F). Mix all the ingredients in a bowl.
Coarsely grate some of the apples and finely grate the rest. If the apples are very juicy, add more flour or squeeze out their juice.
Too much juice could keep the cake from rising properly. Pour the batter into a greased and floured baking pan and smooth it with a spatula.
Bake for about 25 minutes. Spread the baked gingerbread cake with jam and pour chocolate over it, or simply top it with chocolate or dust it with powdered sugar.
Tip: These amounts are for a large baking pan. Use half the recipe for a smaller pan or a round cake pan.

Tip: Warm the jam slightly before spreading it so it thins out and spreads over the cake without tearing the surface. Pour on the chocolate only after the jam has cooled and set.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 795 kcal
Protein: 13 g
Carbohydrates: 129 g
of which sugars: 63 g
Fat: 27 g
of which saturates: 4.0 g
Fiber: 6.4 g
Salt: 0.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vláčny jablkový perník z jednej misy