Gingerbread Cake

Sweet, moist, and just beautiful, this Gingerbread Cake is the perfect addition to your Holiday table. It's full of wonderful seasonal spices and deep dark molasses. A classic Christmas treat made with wholesome ingredients. Simple and easy recipe yet so delicious and totally guilt-free.

The holiday season has finally come. We have a few more weeks until actual Christmas, and my trays are slowly but surely filling with the family's favorite seasonal treats. I already made Almond Crescent Cookies and I'm planning to bake Honey Cinnamon Cookies this week. But there's still time to do a few more delicious desserts.

This Gingerbread Cake is one of the many sweets that I will bake this year. Sweet, rich, and beautifully spiced, filled with seasonal flavors and deep dark molasses, this cake represents the true spirit of Christmas.

This recipe is actually a classic recipe for old-fashioned Gingerbread Cake many of you know and probably bake during the Holiday season. I've put a healthy twist on this traditional dessert recipe and made it healthier, more nutritious, with fewer calories. Meaning totally guilt-free.

But just because I used wholesome ingredients and swapped unhealthy sugars for healthier ones, that doesn't mean cake is less delicious. Quite the opposite. It's more enjoyable and equally delicious. The perfect dessert to enjoy after the Christmas dinner.

Ingredients used

This gingerbread cake recipe is super simple. It calls for only a few pantry ingredients + a special mix of seasonal spices and one ingredient known to represent all Christmas treats. You will need: 

• WHOLE GRAIN FLOUR: I used whole grain Spelt flour. But you can easily use ANY whole grain flour here. I use whole grain flour for all my baking. It's a good and healthier alternative to all-purpose wheat flour. Spelt flour is an ancient grain with a nutty and mild sweet taste. It’s packed with nutrients – especially fibers. 
• COCONUT OIL: I like to use unrefined extra virgin coconut oil because it’s full of nutrients and very light. If you're worried about coconuty aftertaste, don't be. You CAN NOT taste coconut in this cake.  
• COCONUT SUGAR: I used organic coconut sugar. It gave subtle sweetness and perfect caramel flavor.
• BLACKSTRAP MOLASSES: No gingerbread recipe would be complete without blackstrap molasses. It is dense, deep dark, with a beautiful taste and a subtle sweetness. Molasses is actually a great addition to your healthy diet because it contains many essential vitamins and minerals – like iron, calcium, magnesium, vitamin B6, and selenium (1). 

To spice things up, I used my homemade Gingerbread Spice mix. It's a blend of warm Christmasy spices: cinnamon, ginger, nutmeg, allspice, and cloves. It’s aromatic, sweet, and perfectly scented. It is filled with seasonal flavors and the perfect addition to this delicious gingerbread cake.

Other pantry ingredients you’ll need:

• Egg - I used free-range, pasture-raised.
• Baking soda.
• Vanilla extract.
• Salt - I used Himalayan salt.

How to make Gingerbread Cake

Gingerbread Cake is quite easy to make. It requires some mixing but you'll need only basic equipment.

Equipment used

• Measuring cups.
• Two mixing bowls.
• Electric mixer. 
• Square 9"x9" baking pan.

Step by step instructions

• Position an oven rack in the lower third of the oven and heat to 350F (175C). 
• Prepare a 9"x9" baking pan by either generously greasing and flouring or by lining with parchment paper.  Set aside.
• Prepare and measure all ingredients using measuring cups. 
• In a mixing bowl whisk together flour, baking soda, gingerbread spice mix, and salt. Set aside.
• In another larger mixing bowl, combine softened coconut oil and coconut sugar and use an electric mixer to beat until creamy.  
• Add molasses and stir with mixer until well combined.
• Add egg and stir again.
• Gradually add dry ingredients to wet until everything is completely combined. The batter will be quite dense.
• Carefully stir in boiling water until ingredients are smooth and well-combined.
• Pour batter into prepared baking pan and bake for 40minutes (until a toothpick inserted into the center come out almost clean).
• Remove the cake from the oven. Allow it to cool in the pan for a few minutes before carefully lifting it out. Cool completely on a wire rack. Once cool, slice, and serve. 

Useful tips

• To check whether the cake is done, insert a skewer or toothpick into the center. If the toothpick comes out clean or with just a few crumbs on it, the cake is ready to come out of the oven.
• Make sure you use eggs at room temperature. Pull them out of the fridge before baking so they can rest for a bit. Or run the eggs under warm water to speed this process or set them in a bowl of warm water.
• Let the cake cool in the pan for 15 minutes before removing it.

Substitutions

• You can substitute coconut sugar with brown sugar in its place. A 1:1 ratio will work perfectly, though it’s important to note that brown sugar is slightly sweeter.
• You can substitute molasses with date syrup, or maple syrup at a 1:1 ratio. Just note that molasses is what gives this cake authentic gingerbread flavor.
• Substitute coconut oil with butter at a 1:1 ratio. I suggest using grass-fed unsalted butter. 
• You can substitute whole grain flour with all-purpose flour. Note that whole grain flour is much healthier and will give a desired dense texture. 

Tips for storing

• Store the cake in a sealed container. It will stay tasty and fresh on the counter for about 2-3 days, and in the refrigerator for up to 5 days.
• HOW TO FREEZE: Wrap cooled cake in aluminum foil and put it in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature. You can reheat the cake in the microwave.

Tips for serving

This gingerbread cake is absolutely fantastic on its own– you don’t need anything on it! BUT if you want to make it a little more special, you can:

• Sprinkle the cake with powdered sugar.
• Put the whipping cream on top and dash it with more Gingerbread Spice or cinnamon.
• Serve it with vanilla ice cream. 
• Drizzle with molasses, maple syrup, or honey.

Each bit of this wonderful cake is perfectly flavored, so dense and moist, yet so soft. Melt in your mouth. It's the perfect treat to have during the holidays. 

I'm sure your family will go crazy over this amazing and simple gingerbread cake. And your house will smell wonderful while baking. So Christmassy. So warming. 

Enjoy!

Gingerbread Cake

By Natalie

Sweet, moist, and just beautiful, this Gingerbread Cake is the perfect addition to your Holiday table. It's full of wonderful seasonal spices and deep dark molasses. A classic Christmas treat made with wholesome ingredients.

5 from 38 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Dessert

Cuisine American, International

Servings 12 slices

Calories 272 kcal

Equipment

• Measuring cups
• Mixing bowls
• 9x9 inch baking pan
• Electric mixer

Ingredients

  

1x2x3x

• 2 ½ cups whole grain flour
• ½ cup coconut sugar
• ½ cup coconut oil softened
• 1 large egg
• 1 cup molasses
• 2 teaspoons Gingerbread Spice mix
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup boiling water

Instructions

 

• Position an oven rack in the lower third of the oven and heat to 350F (175C).
• Prepare a 9"x9" baking pan by either generously greasing and flouring or by lining with parchment paper.  Set aside.
• Prepare and measure all ingredients using measuring cups.
• In a mixing bowl whisk together flour, baking soda, gingerbread spice mix, and salt. Set aside.
• In another larger mixing bowl, combine softened coconut oil and coconut sugar and use an electric mixer to beat until creamy.
• Add molasses and stir with mixer until well combined.
• Add egg and stir again.
• Gradually add dry ingredients to wet until everything is completely combined. The batter will be quite dense.
• Carefully stir in boiling water until ingredients are smooth and well-combined.
• Pour batter into prepared baking pan and bake for 40minutes (until a toothpick inserted into the center come out almost clean).
• Remove the cake from the oven. Allow it to cool in the pan for a few minutes before carefully lifting it out. Cool completely on a wire rack. Once cool, slice, and serve.

Notes

As a measure, I used US cup (240ml).

Substitutions

You can substitute coconut sugar with brown sugar in its place. A 1:1 ratio will work perfectly, though it’s important to note that brown sugar is slightly sweeter.
You can substitute molasses with date syrup, or maple syrup at a 1:1 ratio. Just note that molasses is what gives this cake authentic gingerbread flavor.
Substitute coconut oil with butter at a 1:1 ratio. I suggest using grass-fed unsalted butter.
You can substitute whole grain flour with all-purpose flour. Note that whole grain flour is much healthier and will give a desired dense texture.

Tips for storing

Store the cake in a sealed container. It will stay tasty and fresh on the counter for about 2-3 days, and in the refrigerator for up to 5 days.
HOW TO FREEZE: Wrap cooled cake in aluminum foil and put it in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature. You can reheat the cake in the microwave.

Nutritional Disclaimer

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 14mg | Sodium: 263mg | Potassium: 507mg | Fiber: 3g | Sugar: 25g | Vitamin A: 20IU | Calcium: 68mg | Iron: 2mg

Keyword classic gingerbread cake, gingerbread cake, gingerbread cake recipe, healthy gingerbread cake

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

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