The perfect holiday treat
When the holidays roll around it becomes Baking Headquarters in my house! I mean, I love sweets no matter the time of year, but something about the holidays just makes them taste that much better.
This holiday season, try something new with this delicious and fluffy healthy gingerbread bundt cake! This recipe is a simple one to create and uses healthier baking staples like almond flour, coconut sugar, and coconut oil. We’ll add almond butter, molasses, cinnamon, and ginger to achieve a delicious gingerbread flavor that tastes like the holidays wrapped up in a dessert!
This is a must for serving at your annual holiday dinner or friend’s gift swap. Enjoy!
Ingredients in this gingerbread bundt cake recipe
When it comes to the ingredients in this cake, we certainly are not skimping out on flavor! Each item contributes to the cake in some way whether it be the flavor, texture, or overall consistency.
- Almond butter: To start, begin with 1/2 cup of almond butter. This adds texture and contributes to the gingerbread flavor of the cake!
- Coconut sugar: Next, 1/3 cup of coconut sugar will sweeten things up.
- Coconut oil: Use 1/4 cup of coconut oil as the oil portion of the recipe. This will help the ingredients bind together well.
- Molasses: 1/4 cup of molasses is one of the magic ingredients for achieving the delicious gingerbread flavor.
- Eggs: Use 2 eggs to bind all of the ingredients together.
- Vanilla: 1 tsp of vanilla adds the perfect flavor to the cake.
- Almond flour: We will mix in 2 cups of almond flour to form the cakey texture!
- Baking powder: Use 1 tsp of baking powder to help the cake rise and bake properly.
- Spices: For flavor, add the following spices: 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt.
- Chocolate chips: Last but not least, add chocolatey goodness with 1/2 cup of chocolate chips! You can also use salted caramel or white chocolate chips.
- Optional: Feel free to add an extra touch by using melted white chocolate as an icing!
Tools needed to make this gingerbread cake
For measuring, you will need 1/4 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make a healthy gingerbread bundt cake
Making this cake couldn’t be simpler. We’ll start by mixing the dry ingredients, then the wet, and then we’ll combine them before baking for 30 minutes.
Start by preheating the oven to 350°F and greasing a bundt pan.
Add the eggs and vanilla, and then whisk everything together. Set aside.
Then, add the almond flour, baking powder, and all of the spices to a medium-sized bowl and mix.
Add the dry ingredients to the wet and stir until everything is well combined. Then, stir in the chocolate chips.
Pour the batter into the greased bundt pan and bake for 30 minutes or until a toothpick comes out clean.
Let cool, and then add the white chocolate on top if desired!
If you find yourself missing an ingredient or two, feel free to use these substitute options.
- Almond butter: You can use any nut butter in place of almond at a 1:1 ratio.
- Coconut sugar: If you’re out of coconut sugar and have granulated handy, that will work! Use the same amount.
- Coconut oil: Coconut oil can be replaced with any baking oil like vegetable or canola.
- Molasses: You can use maple syrup or honey in place of molasses.
- Chocolate chips: Finally, feel free to switch up the flavor a bit by using salted caramel or white chocolate chips!
How this recipe is healthier
To make this bundt cake healthier, I made five key ingredient swaps. All are simple to use and make for a delicious cake!
First, I skipped regular peanut butter and opted for almond butter instead! I recommend an all-natural version for the most vitamins and minerals.
Next, we omitted regular white granulated sugar in favor of coconut sugar. This is an easy, seamless swap that tastes delicious and uses a 1:1 ratio. It’s so simple to use this rather than granulated in any baked recipe!
Leftover healthy gingerbread bundt cake can be stored on the counter or in the refrigerator for a longer shelf life. No matter where it’s stored, be sure to keep it in an airtight container to maintain fresh flavors.
If you liked this recipe, you’ll want to try these!
For some more delicious cake ideas, try one of these recipes! The cinnamon coffee cake is a personal fave.
- Banana Cake (Gluten Free)
- Paleo Cinnamon Coffee Cake
- Healthy Carrot Cake (Gluten Free)
- Healthy Yellow Cake (Paleo, Gluten Free)
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
- 1/2 cup almond butter
- 1/3 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup molasses
- 2 eggs
- 1 tsp vanilla
- 2 cup almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/2 cup chocolate chips (I used salted caramel but white would be good here)
- optional: white chocolate melted for ‘icing’ on top.
- Preheat oven to 350F and grease a bundt pan.
- In a large bowl, whisk together almond butter, coconut sugar, coconut oil, and molasses.
- Add in eggs and vanilla and then whisk. Set aside.
- In a medium bowl, stir together almond flour, baking powder, and all spices.
- Add dry ingredients to wet and stir until totally combined. Stir in chocolate chips.
- Pour into greased bundt pan and bake for 30 minutes or until toothpick comes out clean.
- Let cool before adding white chocolate on top.
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