Molasses Free Gingerbread
This Molasses-Free Gingerbread recipe offers a lighter twist on classic holiday baking, replacing molasses with rich, golden honey for a subtly sweet and warmly spiced treat. Perfectly balanced with aromatic ground ginger, cinnamon, nutmeg, and cloves, this fluffy and moist cake is ideal for those looking for a gingerbread option without the heavy flavor of molasses. With just 15 minutes of prep, the batter comes together effortlessly using pantry staples like brown sugar, butter, and all-purpose flour, making it a fuss-free option for busy bakers. Bake to perfection in under 30 minutes, and serve it plain, dusted with powdered sugar, or paired with a dollop of whipped cream for a festive finish. Whether for holiday gatherings or cozy evenings at home, this easy gingerbread recipe is a crowd-pleasing dessert that’s sure to delight!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Brown sugar, packed
- 0.5 cups Honey
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and brown sugar together until light and fluffy, about 2 minutes.
Add the honey, eggs, and vanilla extract to the butter mixture, beating until well incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared baking dish. Use a spatula to smooth the top evenly.
Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the gingerbread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, slice into squares and serve as is, or dust with powdered sugar or top with whipped cream for an extra treat!
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 496.8 g | 181% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 256.5 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 601 mg | 46% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1162 mg | 25% | |
*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.
