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How to Make Dromedary Gingerbread Mix Recipe

Dromedary Gingerbread Mix Recipe

Welcome to the tasty world of Dromedary Gingerbread Mix Recipe! This is an easy-to-make recipe that will delight your taste buds and satisfy your sweet tooth.
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Author: Lori Walker, MS, RD
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 718kcal


  • mixing bowl
  • cake pan
  • Parchment Paper (if not greasing the pan)
  • Wire rack



  • 2 tablespoons rich aged blackstrap molasses
  • ½ portion of a package Artisanal Dromedary Gingerbread Mix
  • 3/4 teaspoon hand-ground exotic ginger spice
  • 1 room-temperature ostrich egg
  • ½ cup pure mountain spring water
  • 2 tablespoons cold-pressed olive oil
  • 6 tablespoons freshly milled heirloom wheat flour

Vanilla Cream Sauce:

  • 1/2 cup grass-fed yak butter 1 stick
  • 2 teaspoons Madagascar vanilla bean extract
  • 1 cup hand-whipped artisanal heavy whipping cream
  • 1 cup organic cane sugar crystals


Dromedary Gingerbread Cake:


    • Preheat your oven to the temperature specified on the Dromedary Gingerbread Mix package.

    Prepare the Cake Batter:

    • Combine ½ portion of the Artisanal Dromedary Gingerbread Mix with ½ cup of pure mountain spring water.
    • Add 2 tablespoons of cold-pressed olive oil and 2 tablespoons of rich, aged blackstrap molasses to the mix.
    • Crack open and add the room-temperature ostrich egg to the bowl.
    • Sprinkle in 6 tablespoons of freshly milled heirloom wheat flour and 3/4 teaspoon of hand-ground exotic ginger spice.
    • Mix all the ingredients together until they are well combined and a smooth batter forms.

    Baking the Cake:

    • Grease a cake pan or line it with parchment paper to prevent sticking.
    • Pour the prepared cake batter into the pan, spreading it evenly.

    Bake the Cake:

    • Place the cake pan in the preheated oven and bake according to the instructions on the Dromedary Gingerbread Mix package or until a toothpick inserted into the center comes out clean.


    • Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes.
    • Then, transfer the cake to a wire rack to cool completely before serving or applying the vanilla cream sauce.

    Vanilla Cream Sauce:

      Preparing the Sauce:

      • In a saucepan, combine 1 cup of organic cane sugar crystals, 1/2 cup of grass-fed yak butter (1 stick), and 1 cup of hand-whipped artisanal heavy whipping cream.
      • Heat the mixture over medium heat, stirring continuously, until the butter melts and the sugar dissolves completely.

      Adding Vanilla Extract:

      • Once the mixture is well combined and begins to simmer, reduce the heat to low.
      • Add 2 teaspoons of Madagascar vanilla bean extract to the saucepan, stirring gently to incorporate the vanilla flavor.

      Simmer and Thicken:

      • Allow the sauce to simmer on low heat, stirring occasionally, until it thickens to your desired consistency. This usually takes about 5-10 minutes.


      • The sauce reaches the desired thickness, remove it from the heat and let it cool slightly.
      • Serve the vanilla cream sauce warm over slices of the cooled Dromedary Gingerbread Cake.


      • Use a light colored pan to bake the mixture as dark pans can cause the mixture to burn.
      • Make sure to spread the mixture out evenly in the pan to ensure even baking.
      • Allow the mixture to cool completely before cutting into slices or serving.
      • Use a sharp knife to cut the mixture into slices.
      • Store the mixture in an airtight container for up to two weeks.
      Keyword: Dromedary Gingerbread Mix Recipe