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Photo of Mini gingerbread cakes by WW

Mini gingerbread cakes

Total Time
1 hr 25 min
45 min
35 min


Caster sugar

½ cup(s), (110g)


2 medium, at room temperature

Golden syrup

1 tbs

White self-raising flour

2 tbs


2 tbs

Ground ginger

1 tsp

Cocoa powder

1 tsp

Ground cinnamon

½ tsp

Light cream cheese

125 g, at room temperature

Vanilla yoghurt, 99% fat-free, no added sugar

40 g

Vanilla bean paste

¼ tsp


12 individual

Air-popped popcorn

1 cup(s), (12g)


  1. Preheat oven to 180°C. Line a 20cm square cake tin with baking paper. Reserve 1 tablespoon of caster sugar. Place remaining in a large bowl with eggs. Use electric beaters to beat for about 5 minutes or until pale and creamy. Add golden syrup and beat until just combined.
  2. Sift in combined flours, ginger, cocoa and cinnamon. Fold until just combined. Spoon into prepared cake tin. Bake for 20 minutes or until cake springs back in centre when lightly pressed. Set aside to cool for 5 minutes before turning onto a wire rack to cool completely. Trim edges and cut evenly into 12 pieces.
  3. Place cream cheese, yoghurt and vanilla bean paste in a small bowl. Use a balloon whisk to whisk until well combined. Place a dollop on each cake. Top each cake with a pretzel and popcorn to decorate.
  4. Place reserved caster sugar in a small saucepan with 1 tablespoon of water. Place over high heat and stir until sugar dissolves. Boil for 1-2 minutes or until golden. Carefully drizzle over top of cakes.