New recipes

Healthy gingerbread cake recipe

Healthy gingerbread cake recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Ginger cake

This gingerbread cake is made with healthier ingredients, including pureed butternut squash - which helps to keep it moist without a lot of fat. This cake is also dairy free!

11 people made this

IngredientsServes: 10

  • 4 tablespoons extra virgin coconut oil
  • 125g plain flour
  • 125g wholemeal flour
  • 4 tablespoons ground linseeds (flax seeds)
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon grated root ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon sea salt
  • 110g dark brown soft sugar
  • 1 organic egg
  • 280g butternut squash - cooked, cooled and pureed
  • 125ml organic coconut milk
  • 4 tablespoons treacle
  • 2 teaspoons pure vanilla extract

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Preheat oven to 190 C / Gas 5. Coat a 2lb loaf tin with extra virgin coconut oil.
  2. Place 4 tablespoons coconut oil in a microwave-safe bowl and place in microwave for 30 seconds, or until melted. Set melted coconut oil aside.
  3. In a large bowl, mix the flour, bicarb, ginger, cinnamon, allspice and salt; set aside.
  4. In a large mixing bowl, add the sugar, coconut oil and egg; beat until smooth. Add the butternut squash puree, coconut milk, treacle and vanilla extract. Add dry ingredients in with the wet and mix until smooth.
  5. Tip the cake mixture into the tin and smooth the top. Bake on the middle rack in the centre of the oven until a skewer comes out clean when inserted into the centre of the cake, 45 to 55 minutes. Cool 5 minutes in the tin before turning the cake out onto a rack to cool completely.


To make the butternut puree, you can steam or boil cubed butternut squash. Puree and then cool before using in the recipe.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (0)

Healthy Gingerbread Loaf Cake

Irresistibly soft and full of warm winter spices, this Gingerbread Loaf Cake is ideal for upcoming Holidays. It's made with all HEALTHY wholesome ingredients and refined sugar-free. Guilt-free dessert that goes perfectly with cup of tea or coffee.

I really thought that my Almond Sugar Cookies will be the last recipe that I publish before I unplug myself from the internet and go on deserved holiday break. But things quickly turn around in this digital world of food blogging.

So on Sunday, I decided to make Gingerbread Loaf Cake for dessert. Nothing fancy. Just plain simple gingerbread cake for us family to enjoy after dinner.

And that afternoon when I served the fully decorated cake on the table and wanted to pierce it with my cake knife and slice it, my hubby stopped my hand literally in the air. And then he asked me that ultimate THE question: Are you sure you don't want to photo shoot that gingerbread loaf cake first? (. crickets).

That Sunday I didn't plan to turn on my camera or to take any pictures of ANY food. Or do anything blogging related. But he insisted that I take few pictures of that Gingerbread Loaf Cake before we rush to it.

So I set up my studio in a hurry, adjusted the cake for photo shooting and took few photos before daylight was completely gone.

Husband also INSISTED that I post the recipe before Christmas. That Sunday my weakness was that Gingerbread Loaf Cake . and my husband.

After dinner, we all throw ourselves on the couch and enjoy in that fragrant perfection that lured us all afternoon with its fragrance. Our favorite Christmas movie was on,The Christmas Story.

And so the season of watching movies and enjoying in holiday atmosphere officially started in our house.

This Gingerbread Loaf Cake is made with whole wheat flour and is full of fragrant winter spices - cinnamon, minced ginger, allspice, cloves and vanilla. I wanted to emphasize the taste of ginger, so I added some freshly grated ginger too. Fresh ginger gave a slight spiciness to the cake and deepened its fragrant aroma.

I sweeten the cake with molasses, unrefined brown sugar rich in caramel flavor. Molasses gave the cake that beautiful brow color. Instead of butter, which is normally used for making gingerbread, I used super healthy coconut oil. That way I enriched furthermore this Gingerbread Loaf Cake with nutritious and healthy ingredients.

I decorated the cake with royal icing made from xylitol or birch sugar. Xylitol is a granulated sweetener that looks like white sugar and tastes almost exactly like it but is 34% lower in calories than table sugar and has a much lower glycemic index which makes him a healthier alternative. So I made this Gingerbread Loaf Cake and the royal icing completely healthy and perfect for a carefree holiday enjoyment.


  • made with all healthy ingredients,
  • needs only a few simple ingredients,
  • doesn't contain unhealthy fats, refined white sugar or white flour,
  • rich in nutrients,
  • full of super spices - Ceylon cinnamon and fresh ginger,
  • full of high quality fibers.

This Gingerbread Loaf Cake is so irresistibly fragrant, soft and just perfect for holidays. Or actually, perfect for cold winter days. It may seem simple, rustic, but the taste and texture are just superb.

You can serve this cake with a cup of freshly brewed coffee or hot tea, and I bet your kids will love it with the cup of warm milk.

How Can You Make a Healthy Gingerbread Recipe?

#1: Reduce the sugar

The most obvious thing to do is to reduce the sugar. Your average gingerbread spice cake recipe calls for a most unhealthy 2 cups of sugar. I managed to reduce the sugar to only 1/2 cup Coconut Palm Sugar, and 1/4 cup molasses. Coconut Sugar is an unrefined sugar that still contains all of its vitamins and minerals. Plus I added molasses, which at least contains trace minerals like iron, zinc, chromium and copper.

But not to worry, I promise my Healthy Gingerbread Recipe still tastes sweet as pie! In fact, I bet you could even reduce the sugar by another 1/4 cup and not notice the difference.

As a side note, there’s an interesting “sweet point” phenomenon I’ve experienced when making desserts…you actually only taste the sweetness up to a certain point. After you reach the critical “sweet point” adding more sugar doesn’t necessarily make the dessert taste much sweeter.

However, there’s a definite fine line here…if you reduce the sugar too much it won’t be sweet enough. You sort of have to experiment with the “sweet point”. In this recipe I still think you just might be able to reduce the sugar by another 1/4 cup without sacrificing taste…

2. Be sure to use whole grain, gluten-free flour.

Your conventional gingerbread spice cake calls for all-purpose flour (which is highly processed, fiber-less and enriched with synthetic nutrients). But, why use any nutrient-poor and refined all-purpose flour at all? You can still get an amazing tasting cake by using 100% whole wheat flour, or better yet, a whole grain, gluten-free flour!

If you are not gluten-free, Biodynamic Whole Wheat Flour is my top choice (if you are gluten-sensitive biodynamic whole wheat flour just might actually be a flour you can tolerate! Click HERE to read more about how some non-celiac gluten-sensitive people find they can still tolerate this particular flour and to learn why it is my favorite all-purpose flour.)

However, for those who are gluten-free, try Bob’s Red Mill All-Purpose Gluten Free Flour (it is the most nutritious one I have seen on the market and also has fiber, which many all-purpose gluten free flours are lacking.)

3. Add freshly grated ginger

In Ayurvedic (Indian) medicine, ginger is known as the “universal remedy”. It’s got potent anti-inflammatory properties and is also rich in antioxidants. Plus, fresh ginger also adds a richness you just can’t get from bottled ground ginger.

4. Swap refined, empty calorie oil for coconut oil

Low-quality refined oil is one of the most harmful foods that can be consumed, and unfortunately, it lurks everywhere, and are the most popular cooking oils. Read more about healthy cooking oils here! To read more about the health promoting benefits of extra virgin coconut oil click HERE.

5. Add in hidden fruits or veggies

I added in one 10-oz box of frozen butternut squash (Deceptively Delicious called for 1 cup of broccoli puree and 1/2 cup carrot puree. I added the butternut squash only for convenience because it was already pureed! It’s not any healthier, just less work on my part. By the way, if you are making this for Halloween you can absolutely substitute canned pumpkin puree for the butternut squash.

6. Swap the dairy

I swapped the yogurt for organic coconut milk. I did this because I’m not a fan of milk (click HERE to read why). Coconut milk contains important plant-based phytochemicals not found in any animal foods, including milk. And, the coconut milk makes the gingerbread spice cake ultra moist.

7. Add in superfoods

I also added 1/4 cup ground flaxseeds to give my gingerbread spice cake a healthy omega-3, fiber and phytochemical kick!

How to make Healthy Gingerbread Sheet Cake

  • I used avocado oil instead of butter in the cake. It gives it a very tender cakey crumb.
  • I used dark pure maple syrup to sweeten the recipe. It really makes the cake very tender and moist and gives it richness.
  • I replaced some of the fat with applesauce. This keeps the cake very moist as well- are your noticing a trend? This cake is moist!!
  • I used dark coffee (cold) in the batter too. It adds a subtle richness that you would miss if it wasn&rsquot there, but doesn&rsquot give the cake a super strong coffee flavor.
  • The molasses gives the cake classic old fashioned gingerbread flavor. I used Grandma&rsquos Original Unsulphered Molasses.
  • Both molasses and maple syrup have trace minerals.
  • The cake is made with white-whole wheat and some ap-flour for structure.
  • Note, using a liquid fat means that the batter is very easy to make, because you just stir the ingredients together. In order to keep the batter from becoming lumpy, I found that whisking alternating wet and dry ingredients into the egg and oil mixture worked really well.

Gingerbread Cake Is A Sweet And Spicy Holiday Treat

Gingerbread just might be the quintessential holiday dessert. Somehow, gingerbread is versatile enough to be created into something as simple as reindeer cookies while at the same time form the foundation for amazing architectural achievements like a gingerbread replica of Downton Abbey.

There is something so traditional and simple about gingerbread, isn’t there? Whether you love the houses, gingerbread men or other cut-out cookie favorites, most gingerbread recipes are the perfect palette for some fancy royal icing decoration.

Yet, gingerbread is meant for more than just cookies! Its sweet yet spicy flavor lends itself to cakes as well. The secret to a successful gingerbread cake is finding a recipe that produces a tender, moist cake — and this recipe from Sally’s Baking Addiction looks like it does just that.

Sally’s Moist Gingerbread Snack Cake looks more like a holiday showcase dessert than an ordinary snack. And shouldn’t all holiday treats give off that kind of vibe? Each bite should look and taste like a celebration.

Most of the ingredients for this cake are your typical pantry staples, with a few minor additions you can easily find at your local grocery store. You will need the essentials for any cake, such as flour, sugar, butter, eggs and baking soda to give it a lift.

Now, we get into the special ingredients that will make this a glorious gingerbread cake: cinnamon, cloves, ground ginger and dark molasses — which is really the secret ingredient for a fabulous gingerbread flavor.

You’ll want to check the ingredient list and read the full recipe at Sally’s Baking Addiction.

We also loved that Sally added a cream cheese frosting to her gingerbread cake. It’s not a requirement, but she said the “slather of sweet and tangy cream cheese” frosting is “absolute heaven on this not-too-sweet gingerbread spice cake.”

Sounds irresistible! And, who are we to argue with the recipe creator? Add that frosting and you’ll have a dessert decked out with tons of holiday flair!


Place oven rack in the middle of the oven heat to 350 degrees Fahrenheit.

Whisk the flour, ginger, cocoa powder, cinnamon, cloves, nutmeg, allspice, baking soda and salt together in a medium bowl set aside.

Beat the molasses, sugar and melted butter together in a large bowl with an electric mixer on low speed until combined, 1-3 minutes.

Beat in the egg until combined, about 30 seconds.

Beat in the buttermilk until combined, about 30 seconds.

Beat in the flour mixture until the batter is smooth and thick, 1-3 minutes.

Scrape the batter into a greased 8-inch-square baking pan smooth the top.

Gently tap the pan on the counter to settle the batter.

Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35-40 minutes, rotating the pan halfway through baking.

Tricks for Super Moist Gingerbread Cake

Sometimes when you're baking, things can be a little dry. And we definitely don't want that with this gingerbread cake. We want it to be soft, spongy and moist.

Here are some tips for getting super moist gingerbread cake:

  • Swap in some oil. Fat adds moisture to baking and since we aren't using any in this recipe, you could add a tablespoon or two in. What I would recommend is reducing the plant milk by 2 tablespoons and replacing that with coconut oil.
  • Add banana. Banana will definitely add more moisture to your cake than pumpkin will, but the tradeoff is the flavor. I purposely didn't want the banana flavor, but if you like it, go for it! The two can be swapped 1:1.
  • Reduce the baking time. I always recommend doing your first check 2 minutes before a recipe calls for it. Every oven is different, so it's better to be on the safe side. Check your cake at around the 38-minute mark to see how you're doing.

Gingerbread Loaf Cake

Gingerbread cake is such a classic when it comes to home baked cake recipes, don&rsquot you think folks?

I&rsquove got very fond memories of it always being available whenever there were school holidays and in particular at this time of year.

Also, there&rsquos no mistaking that unique distinctive smell as it&rsquos baking.

The one that makes your whole house smell amazing!

So what I&rsquove got for you here is a really easy version of gingerbread cake, in loaf form. Gingerbread loaf cake!

This easy to make gingerbread loaf recipe is made with no butter.

I don&rsquot have any issues with using butter in my baking but if I can get away with it and use healthier ingredients without ruining a great original recipe then so much the better!

So I&rsquove been able to substitute butter here with a little oil and some Greek yogurt.

That helps to keep the calorie count down to only 209 calories a slice. Compare that to Starbucks gingerbread which is 400 calories per slice!

In making the batter you&rsquoll need two bowls. One to put the dry ingredients in and one for the wet ingredients.

Gently fold the wet ingredients in with the dry ingredients until there are no lumps.

Then scoop the batter into the greased loaf tin and bake in your oven until the loaf has risen and smells amazing.

It&rsquos really as easy as that.

Then enjoy this ginger loaf cake by sharing with friends and family.

If its too temping to have lying around then cut it into slices and freeze it. Take it out slice by slice when needed, like when unexpected guests arrive!

For This Gingerbread Loaf Cake Recipe You May Need&hellip.

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product, I&rsquoll get a small commission (at no extra cost to you of course).

If you do click through, then thanks for being a part of Neil&rsquos Healthy Meals!

This is the basic loaf tin I use. As you can see it&rsquos relatively inexpensive and its perfect for loaf cake recipes. Plus it&rsquos teflon coated and comes with a lifetime guarantee.

Subscribe to Neil&rsquos Healthy Meals

Don&rsquot miss future updates and new recipes. Make sure you&rsquore subscribed to Neil&rsquos Healthy Meals.

Subscribe here to add your email to the subscription list.

And you can follow me too via your favourite social channels :-

*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.

Other Popular Delicious Loaf Cake Recipes For You To Try

    is an easy and delicious budget cake with all the flavours of a bakewell tart. Topped with a layer of icing sugar it&rsquos perfect for sharing with friends. is such a delicious and easy cake to make. It&rsquos based on Starbucks lemon loaf cake so if you love that but want a healthy version with less calories and fat then this is for you! is an easy healthy Greek yogurt cake recipe. Delicious, moist and fluffy. This loaf cake is just packed full of blueberry and lemony goodness!

  • 2 Cups all-purpose flour
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon baking soda
  • 1 Teaspoon ground ginger
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon allspice
  • 1/2 Cup (or 1 stick) softened unsalted butter
  • 1/2 Cup packed light brown sugar
  • 2 Eggland's Best large eggs
  • 1/2 Cup molasses
  • 1 Cup buttermilk

Preheat oven to 350 degrees F. Prepare a 9-inch springform or round cake pan with non-stick cooking spray and set aside.

Sift flour, cinnamon, baking soda, ginger, salt, and allspice together in a medium bowl and set aside.

In a large bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment, cream butter and brown sugar until well combined. Add eggs, mixing well after each addition. Blend in molasses and mix well.

Add buttermilk and dry ingredients alternately until all ingredients are combined, and mix for 2 minutes.

Pour into prepared pan and bake for 40 to 45 minutes or until a tester inserted in the middle comes out clean.