Low Fat Gluten Free Gingerbread Cake
Indulge in the holiday flavors you love with this Low Fat Gluten Free Gingerbread Cake, a lighter twist on a classic treat that doesn’t sacrifice richness or warmth. Made with a perfectly balanced blend of gluten-free all-purpose flour and fragrant spices like ground ginger, cinnamon, and nutmeg, this cake delivers all the cozy nostalgia of traditional gingerbread. Naturally sweetened with honey or maple syrup, molasses, and unsweetened applesauce, it’s a health-conscious choice that’s also dairy-free. With just 15 minutes of prep and a quick bake, this moist and tender cake is ready in no time, making it perfect for festive gatherings or a weeknight dessert. Serve it plain, dusted with powdered sugar, or topped with whipped coconut cream for an irresistible gluten-free holiday delicacy.
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 120 milliliters Unsweetened applesauce
- 120 milliliters Honey or maple syrup
- 60 milliliters Molasses
- 1 whole Large egg
- 1 teaspoons Vanilla extract
- 120 milliliters Unsweetened almond milk (or other dairy-free milk)
Instructions
Preheat your oven to 175°C (350°F) and grease or line an 8x8-inch (20x20 cm) baking pan with parchment paper.
In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until well combined. Set aside.
In a large mixing bowl, whisk together the unsweetened applesauce, honey or maple syrup, molasses, egg, and vanilla extract until smooth and fully blended.
Gradually add half of the dry ingredients to the wet ingredients, stirring until just incorporated.
Pour in the unsweetened almond milk and stir to combine, then add the remaining dry ingredients and mix until the batter is smooth and free of lumps.
Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack before slicing and serving.
Optionally, dust with powdered sugar or serve with a dollop of whipped coconut cream for garnish.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 396.2 g | 144% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 173.3 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 490 mg | 38% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
