A perfectly spiced, moist, and tender gingerbread cake that fills my kitchen with all the warm, nostalgic holiday aromas. This cake has the classic rich flavor of molasses and ginger, but I love how it’s made with wholesome ingredients and can easily be adapted to suit a gluten-free lifestyle. It’s a healthier twist on a holiday favorite, and it’s just as satisfying as the original.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups spelt flour or gluten-free all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup unsulphured molasses
1/2 cup pure maple syrup or honey
1/4 cup coconut oil or melted butter
1/2 cup unsweetened applesauce
1/4 cup milk of choice
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
Directions
I preheat my oven to 350°F (175°C) and either grease an 8×8-inch square baking pan or line it with parchment paper.
In a large bowl, I whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
In another bowl, I combine the molasses, maple syrup (or honey), coconut oil (or melted butter), applesauce, milk, vinegar, and vanilla until smooth.
I pour the wet ingredients into the dry mixture and stir gently until just combined, making sure not to overmix.
Then I transfer the batter into the prepared pan and smooth the top with a spatula.
I bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Next I let the cake cool in the pan for at least 15 minutes before slicing.
I like serving it plain, with a dusting of powdered sugar, or with a generous dollop of dairy-free whipped cream.
Servings and timing
This recipe makes 9 generous servings.
Prep time: 10 minutes
Bake time: 35 minutes
Total time: 45 minutes
Calories per serving: 210 kcal
Variations
Gluten-Free: I often use a 1:1 gluten-free all-purpose flour blend to make this recipe completely gluten-free. It works beautifully.
Sweeter Version: If I’m making this for kids or anyone with a sweet tooth, I’ll use honey instead of maple syrup for a slightly sweeter touch.
Spicier Kick: I like increasing the ginger or adding a pinch of black pepper for a bit more spice.
Frosted: For a festive presentation, I sometimes top it with vegan cream cheese frosting or lemon glaze.
Cupcakes: This batter also works well in muffin tins to make gingerbread cupcakes—just adjust the baking time to about 20–22 minutes.
Storage/Reheating
I store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I wrap slices tightly and freeze them for up to 2 months. When I want to reheat, I warm individual slices in the microwave for about 15–20 seconds or let them come to room temperature naturally.
FAQs
How do I make this gingerbread cake gluten-free?
I simply swap the spelt flour for a gluten-free all-purpose flour blend (make sure it includes xanthan gum for best results). It bakes up just as moist and flavorful.
Can I make this cake vegan?
Yes, I already use coconut oil and dairy-free milk, and I stick to maple syrup instead of honey to keep it fully plant-based.
What’s the best molasses to use?
I always use unsulphured molasses for a rich, mellow flavor. Blackstrap molasses is too bitter for this kind of cake.
Can I use regular all-purpose flour?
Yes, I can substitute spelt or gluten-free flour with regular all-purpose flour without any issues. The texture will still be soft and moist.
Can I add mix-ins like raisins or nuts?
Absolutely. I like folding in 1/2 cup of chopped walnuts or raisins before baking for extra texture and flavor.
Conclusion
This gingerbread cake is a celebration of everything I love about the colder months—warm spices, rich flavors, and the comfort of home baking. Whether I make it gluten-free or stick to the spelt version, it always turns out moist, flavorful, and perfect for sharing. It’s a dessert I come back to again and again during the holidays, and I hope it brings as much warmth to your table as it does to mine.
Recipe:
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The Best Gingerbread Cake
- Total Time: 45 minutes
- Yield: 9 servings
- Diet: Gluten Free
Description
A moist, tender, and perfectly spiced gingerbread cake made with wholesome ingredients. Naturally sweetened and dairy-free, with an easy gluten-free option, this cozy holiday dessert is a comforting classic with a healthier twist.
Ingredients
1 1/2 cups spelt flour or gluten-free all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup unsulphured molasses
1/2 cup pure maple syrup or honey
1/4 cup coconut oil or melted butter
1/2 cup unsweetened applesauce
1/4 cup milk of choice
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×8-inch square baking pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate bowl, mix together molasses, maple syrup (or honey), coconut oil (or melted butter), applesauce, milk, vinegar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes before slicing.
- Serve plain, dusted with powdered sugar, or with a dollop of dairy-free whipped cream.
Notes
Use a 1:1 gluten-free flour blend with xanthan gum for a gluten-free version.
For a sweeter flavor, opt for honey instead of maple syrup.
Increase ginger or add a pinch of black pepper for a spicier version.
Top with vegan cream cheese frosting or lemon glaze for a festive touch.
Turn this batter into cupcakes by baking in muffin tins for 20–22 minutes.
Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
