Tested and perfected--this recipe for healthy, homemade gingerbread cake is crazy good! Made with almond flour, applesauce, plenty of spices, and molasses (no refined sugar!), you won't believe how moist it is. Level up with a thick layer of healthy cream cheese frosting! Ready in 40 minutes.
Step aside holiday cookies, the quintessential winter dessert has arrived! Legit, out of all the healthy cakes we've mastered around here (hi, healthy carrot cake), this one feels like it needs it own category.
The combo of warm ginger and punchy molasses with sweet, tangy cream cheese frosting is supreme. The moistness level of this cake tops the charts. Have I ever been this excited to share a recipe with you? I think not. Cake is eeeeeasy, you guys!
The low down on our key ingredients
- Almond flour: The healthy fats in almond flour make this cake stay moist forever, even in the fridge. It also means we don't need much butter! I get Kirkland brand from Costco.
- Ground flax: To help bind the cake and create the ideal texture.
- Eggs: Key for rise and structure.
- Maple syrup + molasses: Our natural sweetener dynamic duo. Pure maple syrup has a more caramely, milld flavor while molasses has a rich, warm flavor that's a must in classic gingerbread. I used blackstrap molasses, which is stronger in flavor and less sweet but you can totally use regular molasses, too.
- Applesauce: Key for moisture without extra oil, just like in my moist healthy apple cake.
- Spices: The combo of ground ginger, cinnamon, and allspice make this truly next level.
Let's make it!
Whisk flour, flax, baking soda, ginger, cinnamon, allspice and salt.
Add applesauce, maple syrup, molasses, eggs, vanilla and butter.
Whisk it like you mean it!
Spoon into prepared baking dish and use a rubber spatula to smooth the top.
Bake, make frosting, cool and devour!
Storage
The cream cheese frosting needs to be refrigerated within two hours, so I recommend leaving the cake unfrosted (unless you're planning to eat it all within one sitting). Store any frosted cake in the fridge within two hours.
Unfrosted cake can be left on the counter, covered, for up to 3 days. But I honestly like this cake from the fridge the best! Like most baked goods, the flavor gets better with age.
I hope you're as obsessed with this dreamy cake as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave.
In my best Great British Baking Show voice...BAKE!
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Crazy Good Healthy Gingerbread Cake
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 12 pieces 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Tested and perfected--this recipe for healthy, homemade gingerbread cake is crazy good! Made with almond flour, applesauce, plenty of spices, and molasses (no refined sugar!), it's super moist and tender. Level it up with a thick layer of healthy cream cheese frosting. Ready in 40 minutes!
Ingredients
- 2 tbsp unsalted butter, melted
- 2 cups super fine blanched almond flour
- ¼ cup ground flaxseed
- 1 tsp baking soda
- 1 ½ tsp ground ginger
- 1 tsp cinnamon
- ½ tsp allspice
- ¼ tsp fine sea salt
- ⅓ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- ¼ cup molasses
- 2 large eggs
- 1 tsp vanilla extract
- healthy cream cheese frosting
Instructions
- Melt butter and set aside. Preheat oven to 350F. Spray an 8x8 inch baking dish with cooking spray or line with parchment paper. Be sure your cream cheese is out of the fridge to soften for frosting.
- Whisk almond flour, flax, baking soda, ginger, cinnamon, allspice and salt in a medium mixing bowl.
- Add applesauce, maple syrup, molasses, eggs, vanilla and melted butter. Whisk until smooth.
- Spoon into prepared baking dish and use a rubber spatula to smooth the top. Bake for 28 minutes, or until a knife comes out clean.
- Meanwhile, make frosting. Cool cake on a wire rack. Once completely cool, add frosting. Store in the fridge--it's delish cold and is gets even better the next day. (Frosted cake must be refrigerated within 2 hours. Unfrosted cake can sit on the counter for up to 3 days).
Notes
There are no subs for almond flour in this recipe; other flours will not work!
Nutrition information below includes frosted cake. Nutrition info without frosting: Calories: 191, Fat: 7.1g, Sat Fat: 1.6g, Cholesterol: 36.1 mg, Sodium: 169.8mg, Carb: 14.9g, Fiber: 1.5, Sugar: 10.6g, Protein: 4.2g
Kori says
Not only did this together so easily but it was amazing! My 2.5-year-old loved it, and I was able to make it in advance along with your healthy cream cheese frosting. I love having this cake recipe for when I need something healthy but still with plenty of flavor.
Alexis Joseph, MS, RD says
Awww how fun that your 2.5 year old liked it, too! Thank you, Kori!!
Janny says
We made this a couple days in advance for our Christmas dinner. It was so good. Thanks a lot for your delicious recipes. Have a very merry Christmas.
Alexis Joseph, MS, RD says
Thank you for letting me know it was a Christmas hit! Happy holidays!
Libby says
So good and so moist! I added mini chocolate chips and made it without frosting for more of a snack cake. Planning to make it again soon with a chocolate ganache (as I love gingerbread + chocolate!). I'm sure it would be amazing with the cream cheese frosting, too! 🙂
Alexis Joseph, MS, RD says
I'm thrilled it was a hit, Libby! Thank you!
Kristiana says
My husband is a self-proclaimed gingerbread hater. I made this tonight with the cream cheese frosting and he LOVED it. I loved it, of course too.
Fabulous!!! Frosting put it over the top!
Alexis Joseph, MS, RD says
Yayyyy this made my day, Kristiana! So thrilled to hear he’s now converted 😉