This Gingerbread Cake is the perfect addition to your Holiday table. It's sweet, moist, and full of wonderful seasonal spices with added dark molasses. A classic Christmas dessert made with wholesome ingredients. Simple and easy recipe yet so delicious.
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The jolly Holiday season is finally upon us. We have just a few more weeks until Christmas, and I'm slowly filling my cookie box with 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, with fewer calories.
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, plus special mix of seasonal spices. You will need:
- Whole grain flour. I use whole grain flour for all my baking. It's a good and healthier alternative to all-purpose wheat flour. I used whole grain Spelt flour here. It's 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'ts unprocessed sweetener and great addition to gingerbread cake. It gave subtle sweetness and added a bit of 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.
- Gingerbread spice. I love 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.
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.
Recipe 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!
📖 Recipe
Gingerbread Cake
Equipment
- Electric mixer
Ingredients
- 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
- 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
- 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.
- 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.
Allyssa says
This tasted so amazing! Thanks a lot for sharing this super easy to make gingerbread cake recipe! Fam really loves it! Will surely have this again! Highly recommended!