Crazy Good Healthy Gingerbread Cake

Tested and perfected–this recipe for healthy, homemade gingerbread cake is crazy good! Made with almond flour, applesauce, plenty of spices, and molasses (no refined sugar!), you won’t believe how moist it is. Level up with a thick layer of healthy cream cheese frosting! Ready in 40 minutes.

Step aside holiday cookies, the quintessential winter dessert has arrived! Legit, out of all the healthy cakes we’ve mastered around here (hi, healthy carrot cake), this one feels like it needs it own category.

The combo of warm ginger and punchy molasses with sweet, tangy cream cheese frosting is supreme. The moistness level of this cake tops the charts. Have I ever been this excited to share a recipe with you? I think not. Cake is eeeeeasy, you guys!

The low down on our key ingredients

Almond flour: The healthy fats in almond flour make this cake stay moist forever, even in the fridge. It also means we don’t need much butter! I get Kirkland brand from Costco.
Ground flax: To help bind the cake and create the ideal texture.
Eggs: Key for rise and structure.
Maple syrup + molasses: Our natural sweetener dynamic duo. Pure maple syrup has a more caramely, milld flavor while molasses has a rich, warm flavor that’s a must in classic gingerbread. I used blackstrap molasses, which is stronger in flavor and less sweet but you can totally use regular molasses, too.
Applesauce: Key for moisture without extra oil, just like in my moist healthy apple cake.
Spices: The combo of ground ginger, cinnamon, and allspice make this truly next level.

Let’s make it!

Whisk flour, flax, baking soda, ginger, cinnamon, allspice and salt.

eggs in mixing bowl with dry ingredients.

Add applesauce, maple syrup, molasses, eggs, vanilla and butter.

Whisk it like you mean it!

Spoon into prepared baking dish and use a rubber spatula to smooth the top.

Bake, make frosting, cool and devour!

Storage

The cream cheese frosting needs to be refrigerated within two hours, so I recommend leaving the cake unfrosted (unless you’re planning to eat it all within one sitting). Store any frosted cake in the fridge within two hours.

Unfrosted cake can be left on the counter, covered, for up to 3 days. But I honestly like this cake from the fridge the best! Like most baked goods, the flavor gets better with age.

brown cake with frosting and bite taken out of it.

I hope you’re as obsessed with this dreamy cake as I am!

I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave.

In my best Great British Baking Show voice…BAKE!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon