The perfect healthy gingerbread recipe that does not taste even the slightest bit healthy!
This healthy gingerbread has three secret ingredients.
The cake turns out soft and incredibly moist, with the same deeply rich flavor as traditional gingerbread laden with eggs and butter and sugar…
Yet this is probably the healthiest gingerbread recipe you’ll ever eat!
It is especially delicious with Healthy Cream Cheese Frosting on top.
The Secret Ingredients:
The gingerbread recipe is sweetened with blackstrap molasses – a sweetener that is actually good for you! Unlike regular white sugar, blackstrap molasses is a great source of calcium and iron (20% RDA of each in just one tablespoon!), copper, manganese, magnesium, and potassium.
The recipe also employs Omega-3-rich flaxmeal instead of eggs, allowing this gingerbread to be completely cholesterol-free.
And the final secret healthy ingredient in this gingerbread recipe is…
Carrot Juice.
Did you see that one coming?!
I added the carrot juice in a spell of creativity, believing the sweet and earthy flavor of the carrots would complement both the cinnamon and molasses in the gingerbread.
The carrot juice also adds moisture to the recipe, which keeps the fat content low without sacrificing richness.
Healthy Gingerbread Recipe
Healthy Gingerbread Recipe
Print This Recipe
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Ingredients
- 2/3 cup milk of choice
- 1/4 cup molasses (blackstrap or regular) (50g)
- 1/4 cup liquid sweetener, such as pure maple syrup (60g)
- 1/3 cup carrot juice (80g)
- 1 tbsp white or apple cider vinegar (15g)
- 2 tbsp vegetable or melted coconut oil (20g)
- 2 tbsp ground flaxmeal (12g) (or 2 tsp energ)
- 1 cup ww pastry, white, spelt or bob's gf flour (120g)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp each powdered ginger and cinnamon
- 1/2 tsp allspice
- 1/4 cup xylitol or brown sugar (45g)
- 1/2 cup raisins, optional
Instructions
Gingerbread Recipe: Preheat oven to 400 F and grease an 8×8 pan. In a large measuring bowl, whisk together the first seven ingredients (all liquid ingredients and the flax). Let sit at least 5 minutes. In a separate measuring bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just evenly combined. Do not overmix. Pour into the pan and bake 25 minutes, then remove from the oven and let sit another 20 minutes to cool and achieve the correct texture. If desired, frost with my homemade cream cheese icing recipe linked below the second photo in this post.
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Celine says
I did it, it’s perfect. Thank you 🙂
Note : I didn’t use carrot juice also, but water instead of.
Gabriela says
Katie, your recipe sounds amazing and I am preparing to make it. I would like to replace the ground ginger with fresh ginger, how much freshly grated amount do you suggest for the recipe?
Thank you
TeenChef says
Just made this gingerbread! Turned out soooo delicious! Brilliant as usual, Katie.
Lauren E says
Hi Katie,
Thank you for this wonderful recipe. I made it, basically as directed. I made one small change because I didn’t have carrot juice. I replaced the carrot juice with water based on what other readers had said, as well as looking at your gingerbread loaf recipe, which seems similar to this recipe (double this recipe). I also added about 1/4 cup of chocolate chips. I thought this was a very good recipe. I live in Colorado, so high altitude baking can be a challenge, but I just follow recipes exactly as written and adjust the bake time (by about 5-10 minutes, checking often). Thank you for such a great recipe.
CCK Media Team says
Thank you for trying it!
Anne says
Yum! This is dark, moist, rich, and perfectly-spiced. And since this is Chocolate Covered Katie, I thought you might like to know that in the corner of the world where I come from, gingerbread is served with chocolate sauce instead of whipped cream or lemon curd. I highly recommend it! A simple vegan chocolate sauce can be made by mixing cocoa powder with maple syrup.