Whole Grain Gingerbread Cake
Warm up your kitchen with the rustic flavors of Whole Grain Gingerbread Cake, a healthier twist on a classic holiday favorite. This wholesome dessert combines the hearty goodness of whole wheat flour and ground oats with an irresistible blend of ginger, cinnamon, and cloves for a fragrant spice profile that fills your home with seasonal cheer. Sweetened with rich molasses and brown sugar, this cake is perfectly moist thanks to the addition of tangy buttermilk. Ideal for festive gatherings or cozy afternoons, this gingerbread cake bakes to perfection in just 35 minutes and can be served plain, dusted with powdered sugar, or topped with a dollop of whipped cream. It's the perfect balance of indulgence and nutrition, making it a guilt-free treat your whole family will love!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats (ground into a fine flour)
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Brown sugar (packed)
- 0.5 cups Molasses
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cups Buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the whole wheat flour, oat flour (ground rolled oats), ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture and beat until well combined.
Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve plain, dusted with powdered sugar, or topped with whipped cream. Enjoy!
Nutrition Facts
Calories |
3081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 480.5 g | 175% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 303.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 881 mg | 68% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3952 mg | 84% | |
*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.
