This Healthy Gingerbread Cake is the ultimate treat for anyone looking for a delicious and healthier dessert during the holiday season! It's completely vegan, gluten-free, and packed with wholesome ingredients.

You'll love the less sugar approach that keeps this cake lower calorie without sacrificing any of that delightful taste of gingerbread. Each bite delivers a taste of the holidays with a guilt-free edge. Plus the cozy gingerbread spices will make your kitchen smell like an absolute dream. Enjoy this healthy cake recipe as a cozy treat any time of the year!

If you love this recipe, you need to check out my Vegan Carrot Cake Bars, Vegan Cheesecake Cookie Dough Bars and No Bake Blueberry Cheesecake.

Ingredients

oat flour
almond flour
baking powder
baking soda
applesauce
almond milk
flax egg (ground flax + water)
blackstrap molasses
coconut sugar
cinnamon
ground ginger
salt
vanilla

Frosting:

greek yogurt
almond butter
pure maple syrup
cinnamon

See recipe card for quantities.

Instructions

Preheat oven to 350F and grease or line an 8x8 baking pan.
Combine dry ingredients.
In a separate bowl, combine wet ingredients .
Pour wet into dry and stir till just combined.
Transfer batter to baking pan and bake at 350F for 35 to 40 minutes. Let cool at least 20 minutes before frosting.
For frosting, combine all ingredients till smooth. Spread over cake and enjoy!

Substitutions For Easy Gingerbread Cake Recipe

Maple Yogurt Frosting: You can use store-bought frosting or a healthy cream cheese frosting if you prefer! My homemade cashew cream frosting is also great on this pumpkin snack cake.
Almond Milk: Feel free to substitute any nut milk or non-dairy milk of your choice.
Flax Egg: If you’re not vegan, you can use a regular egg instead.
Oat Flour - if preferred, white whole wheat flour or gluten-free flour can be used instead.

To enhance the cozy spices in your cake, try adding a bit of fresh ginger for an extra burst of flavor.

Equipment

8x8 square baking pan
Parchment Paper
Mixing Bowls
Cutting Knife

How To Store Simple Gingerbread Cake

To store your healthier gingerbread cake, refrigerate in an airtight container for up to 5 days. For best results, reheat individual slices in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5 minutes.

3 Top Tips For Success

Cool completely before frosting: if you try to spread your frosting before your cake is cooled, it will melt into your gingerbread cake and become sticky
Don't overmix your cake batter: Mix your dry and wet ingredients until they are just combined. This is crucial for a light and airy texture.
Find Your Favorite Way to Serve: Experiment with different toppings or frostings to find your favorite way to enjoy this cake. Whether it's a simple glaze or fresh fruit, make it your own!

FAQs

Is this gingerbread cake healthy?

This easy recipe is made with natural sweeteners and is both vegan and gluten free. It doesn't contain any of the usual butters or refined sugars that are normally found in cake recipes, making this a healthy twist on classic gingerbread cake.

What can I substitute for coconut sugar?

Using coconut sugar will keep this gingerbread cake recipe refined sugar free. If you don't have coconut sugar, you can use brown sugar as a substitute.

When is the best time of year to make this cake?

This cake is perfect for any time of year, but it shines especially during the holiday season when gingerbread flavours are in full swing.

📖 Recipe