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Healthy Gingerbread Recipe

The perfect healthy gingerbread recipe that does not taste even the slightest bit healthy!

THREE secret ingredients make this the moistest gingerbread recipe you will ever eat... Every year, I count the days until the Christmas season when I get to make this gingerbread again! @choccoveredkt


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!

Gingerbread Cream Cheese Cake

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…

Gingerbread Cake

Ginger Cake


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 4.89/5
Healthy Gingerbread Recipe


  • 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


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.

Gingerbread Recipe Nutrition Facts


Link Of The Day:

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4.89/5 (9)

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Published on December 13, 2013

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    • Chocolate Covered Katie says

      I think it would not work because the dough is for cake, not cookies. I do have a gingerbread cookie recipe going in my cookbook (out in late 2014) but am unfortunately not allowed to publish it here for copyright reasons :(.

  1. LisaKCorcoran says

    This looks FABULOUS! I am going to make it in mini-s for holiday treats. I, too, an wondering if it would work with Gluten-Free baking mix? Have you experimented with any other types of flours?

      • LisaKCorcoran says

        WOW! Finally made this bread last night at a GF Baking Party! Came out sooo good. Used a GF All-Purpose Flour..Bob’s Old Mill, homemade carrot juice and maple syrup for sweetener. I made a batch in a 6 Mini-Loaf pan and cooked for the same amount of time. They came out MOIST and SO DELICIOUS..of course, we had to sample one right out of the oven;-). Frosted the loaves with a Vegan/Allergy Free Tofu Frosting recipe. Super perfect. Really amazed at how good and sweet and wonderful this recipe is. THANK YOU AGAIN)

  2. Claire Elizabeth says

    Where do you get carrots juice? Could I find and organic carrot juice? This recipe sounds great! My Holistic dr. says my spleen needs the molasses, so it’d be a yummy way to get it! Lol! 🙂

  3. Lena says

    Ginger alone is something I can’t stand eating, but I’m always so tempted to try gingerbread recipes. This one looks really good! Maybe I’ll try it with less ginger…

  4. Julia says

    Oh my goodness, Katie! I’m devouring a big piece of this right now, and it’s so good! My grandmother makes fantastic gingerbread, but I haven’t had it since before I went vegan. It sucks that I can’t have her gingerbread anymore, but the outcome of this recipe really reminded me of hers! It’s just as moist, with this amazing little crust on the outside. <3 I halved the recipe and added a pinch of cloves as well as 1 tsp of soy cream, though.

    I won't be the only one not having gingerbread this year. Thanks for saving my Christmas. 🙂

  5. Abby @ Change of Pace says

    This looks absolutely amazing!! Thanks so much for a healthy holiday recipe; I’ve been looking for something to take to our family potluck, and I think this is a winner!

  6. Jessica says

    Hmm… I LOVE me some gingerbread. The only problem is, I’ve been trying to drop a couple of pounds. This time of year KILLS me as I have an incredibly large sweet tooth. 🙂 Thanks for sharing this recipe of a healthy version… I will certainly make use of this! (Minus the raisins though! 😉 I’m off to grab my carrots and my juicer!

  7. Lu says


    I just read your recipe and I’d love to make this gingerbread! I’ve been looking for such a “dark and moist” gingerbread for a loooong time! The problem is I am french so I don’t understand everything well….
    Is “flaxmeal” some kind of flour made of flaxseed? I know flaxseed meal but I think I’ve never seen flaxmeal anywhere.
    What is “allspice”? A special mix of spices for gingerbread? (We can find something called “4 épices (4 spices)” in France).

    Many thanks for your answers! 🙂

    • Hannah says

      Hi Lu,

      Flaxmeal is flaxseed (also known as linseed) ground down into a powder (I like to use a coffee grinder for mine!)
      Allspice is a spice in its own right, coming from one plant. I think it is what is known as le piment de la Jamique in France.

      Hope this helps! 😀

      • Lu says


        I’m sorry to disturb again, but I’m searching for equivalences on the internet…for flour, they say 1 cup = 140g, you say 120g, should I put 120g as you say? 🙂
        And as concerns milk, can you help me? They say 160ml but I’m not so sure ^^ If you could tell me in grams or ml?

        Many many thanks!

        • Chocolate Covered Katie says

          It depends on if it’s packed or not packed… I wish everyone used food scales, as it would make things a whole lot easier. So yes, 120g. Always go with the gram measurements if they are included. Same with the milk. Go with the grams listed.

      • I_Fortuna says

        Normally flaxseed meal is found in the same aisle as flour often on the top shelf in a box. It can be used as an egg or oil replacement. I am not sure of the substitute measurements, however. Hubby sprinkles it on PB sandwiches, it can go on salads, cereals, breads, cakes, smoothies, just about anything. Flax has omegs 3’s so I buy several boxes and put them in the freezer. The meal itself does not freeze and is usable right out of the freezer. Freezer storage keeps it fresh.

  8. Stefanie says

    Oh my gosh, I am seriously drooling! I was just thinking that I need to look for a vegan gingerbread recipe… the search is over!

  9. becauseHeloves! says

    This looks seriously amazing! I have been wanting to make a healthy gingerbread for a while, and this looks like the perfect recipe!

  10. Pam says

    I made this this afternoon and it was really yummy. Bolthouse Farms has 100% carrot juice. It was $2.39 for 15 ozs. Since I will definitely be making this again, I am going to freeze the carrot juice. The cake was moist and flavorful. I prepared the recipe exactly as written and loved it! Didn’t put any glaze or topping on it, just to save calories. Thanks Katie for another great recipe!

  11. Katy says

    Carrot juice- what a great idea! An excellent way to slip some extra vitamins into your cake. Moisture is a must in gingerbread cakes and it looks like you accomplished that feat.

  12. Nicole says

    I just made this with homemade carrot juice and followed the recipe exactly except I added nutmeg and a lemon cream cheese glaze (and no raisins)! Soooooooo moist and delicious! This was my first time making gingerbread and I’m so happy I used your recipe, thanks Katie!

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