Whole Wheat Gingerbread Cake
Indulge in the warm, spiced flavors of this Whole Wheat Gingerbread Cake, a wholesome twist on a holiday classic! Made with hearty whole wheat flour and infused with the cozy blend of ground ginger, cinnamon, nutmeg, and cloves, this moist and tender cake is perfectly balanced with the rich sweetness of molasses and a touch of buttermilk tang. With just 15 minutes of prep time, this healthier dessert option combines nostalgic flavors with a nutritious upgrade, making it a delightful treat for any occasion. Serve it as is for a simple, comforting snack, or top it with a dollop of whipped cream for an elegant finish. Perfect for holiday gatherings or an autumn afternoon, this easy-to-make gingerbread cake will fill your home with irresistible warmth and spice.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Molasses
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, or line it with parchment paper.
In a medium bowl, whisk together the whole wheat flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted butter, molasses, and brown sugar. Whisk until smooth and well combined.
Add the egg and vanilla extract to the wet mixture, and whisk again until fully incorporated.
Gradually stir in the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently after each addition until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake the gingerbread cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice the cooled cake into squares and serve plain or with whipped cream for an extra treat.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 470.9 g | 171% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 290.5 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1026 mg | 79% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5085 mg | 108% | |
*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.
