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.
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In another larger mixing bowl, combine softened coconut oil and coconut sugar and use an electric mixer to beat until creamy.
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Add molasses and stir with mixer until well combined.
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Add egg and stir again.
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Gradually add dry ingredients to wet until everything is completely combined. The batter will be quite dense.
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Carefully stir in boiling water until ingredients are smooth and well-combined.
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Pour batter into prepared baking pan and bake for 40minutes (until a toothpick inserted into the center come out almost clean).
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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
Equipment
- Electric mixer
Ingredients
- 2 1/2 cups whole grain flour
- 1/2 cup coconut sugar
- 1/2 cup coconut oil softened
- 1 large egg
- 1 cup molasses
- 2 teaspoons Gingerbread Spice mix
- 1 1/2 teaspoons baking soda
- 1/2 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
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
More gingerbread recipes
If you’ve tried this Gingerbread Cake recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
I loved the flavor of this Gingerbread Cake! When I was a child my aunt used to make something very similar and I loved it. Unfortunately, we never got the recipe for this cake. Yours tastes almost EXACTLY like hers. This was amazing! I may not have her recipe but I have yours and it's VERY close!!! Saving this recipe!
Happy Holidays
Came out really well. We all are it the same day and no leftovers. Will bake again .
Gingerbread cake looks like a perfect holiday treat to savor and share with someone special! Your photos are gorgeous!
I adore old fashion recipes like Gingerbread cakes. I really love that you made this traditional recipe healthier than the type our grandmothers made. I think this may make an appearance on our dessert table for Christmas.
I’ve been meaning to make a gingerbread cake for quite some time now and I finally found the perfect recipe for it! This cake looks super fluffy and delicious. I cant wait to try, thank you for sharing.
Clearly it's been too long since I made gingerbread, though I always enjoy it when I do. I can imagine that the molasses and coconut sugar must give a tremendous burst of caramel flavor, yum.
This recipe looks absolutely delicious and healthier than other Gingerbread cakes recipes. With a toddler, we always look for healthier recipes so we can all enjoy dessert together. This will definitely be on our table this year! Thank you for sharing
Delish!! I could eat that today and tomorrow and the next day. lol. I really love Gingerbread cake and this one is perfect!
Oh yummy! I have never had this before, so will definitely try your recipe someday soon😍 It looks delicious ❤️
Never had a gingerbread cake before. This looks amazing and would like to try it.
Yum... my kids love gingerbread! The cake looks so moist. It's a perfect cake for Christmas~
I wanted to make a gingerbread cake the other day but couldn't find my recipe! I'll try yours yay!
This Gingerbread Cake recipe is a must-have and a must-try! It's really delicious and satisfying in every bite!
Gingerbread cake looks delicious perfect for holiday festivies. This sounds like great recipe .
This cake looks so soft and delicious. Gingerbread cake is a holiday classic.
This is a wonderful, wholesome recipe for gingerbread cake! I love how easy this is to make! Delightful!
This cake is so flavorful and looks amazing! It's on my baking list for Christmas!
Hi Natalie,
this gingerbread cake look delicious. Thank you for sharing this recipe as I'm going to try my hand on this one.
I'm a lousy cook though.
Wish me luck!
This cake looks quite moist and delicious. This is a nice alternative to gingerbread and gingerbread cookies.
I will be making this for Christmas! Love all the delicious gingerbread spices for the holidays.
I've never had gingerbread cake before, only gingerbread cookies. That looks delicious!
This recipe looks absolutely delicious, I can't wait to make and taste it
This sounds good to me, I'd need a portion for one because my fam won't eat it :(
My teenage daughter has been looking for new recipes to try making! Since her grandfather's favorite cookie is gingerbread, I bet he'd love it if she made this cake for him. Can't wait to share this recipe with her!
Gingerbread is one of those things that reminds me of the holidays. There’s nothing like the smell of fresh ginger bread with a cinnamon flavor left into the house. Sounds like a great recipe can’t wait to try it
Gingerbread is one of the goodies my wife loves to bake every Christmas. I'm sure she'll try this
Been thinking of what to add on our potluck Christmas party. This one sounds great for it
It looks so soft. I love gingerbreads,I would definitely try this
I have never tried baking my own ginger bread but now I consider cooking! Ginger bread is always part of the holidays!
I want this tomorrow morning with my coffee! It looks so good!
This sounds really tasty. Surprisingly, I have never tried to make anything with gingerbread *(cookies or cakes) before! This may be the first! Thanks for sharing!
This cake looks and sounds so delicious. Would love to try making this one day.
I’ve never had gingerbread cake before. Looking forward to trying this recipe.
This looks so good. I love the flavor of gingerbread. It's such a great taste. I don't think I have tried gingerbread cake yet. I'd love to try this.
I have some molasses to use up in my pantry that this sounds perfect for! Love a warm holiday inspired cake, this will be awesome to make this weekend.
I love gingerbread, but making gingerbread cookies is so hard for me for some reason. I can't wait to try this!
I am curious about this recipe, as I would like to recreate a recipe from my childhood. Will try.
Amazing! The perfect balance of sweetness and depth of flavors! So Good!!
My favorite cookies in cake form!! I love this!
Oh yum! I have a preference for uncomplicated cakes so this recipe is right up my alley! Nothing too fancy and simple in flavour and technique. I'm also a sucker for gingerbread anything. Definitely trying this out on the weekend!
This sounds absolutely fantastic. My son loves gingerbread so I'll have to try this.
I love making ginger molasses cookies at Christmas but have never made Gingerbread Cake! This recipe looks festive and delicious!
I love gingerbread desserts, so I am excited to try this one out. It looks amazing!
Great way to swipe out sugar and use wholesome ingredients.
This looks and sounds so good!!I love gingerbread, especially this time of year
I am so making this for my next book club! The girls will love it!
I love gingerbread anything so this cake was calling my name! Love that this is the perfect festive recipe for the holidays!
I'm obsessed with gingerbread so this cake was perfect for my family and I! Thank you for the recipe!
I have to make this as a Christmas treat for my family. I love that classic holiday gingerbread flavor, and the cake looks so moist and delicious.
This looks delicious, and well now I'm starving. Screenshotting and saving to make for later!
I am rapidly adding more recipes to my "to make" list from this site than I might ever be able to make. LOL. This is another really good one.
Yum! Thanks for a healthier version of my family's favorite holiday cake!
The gingerbread spice in this cake is so warming and delicious!
It would be a struggle for me to NOT eat the entire cake. NOT GOING TO LIE! haha!
Love the texture of this cake! Do you think it will work if I use an egg replacement to make it vegan? So looking forward to trying this!
I love seeing a healthier twist on an old classic. Thanks for sharing this.
Gingerbread is to Christmas what pumpkin is to Thanksgiving and is so festive. I know about the houses but the cake looks just as good and so tasty.
Gingerbread cake that is moist, perfectly spiced, and guilt-free! Heck yeah!
I love how moist and flavorful this cake looks. I'm in charge of desserts for Christmas dinner this year, and can't wait to make this!