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Home By Meal Dessert

Healthy Gingerbread Cake with Cream Cheese Frosting

★★★★★ 6 Reviews Recipe Print
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By: Erin12/19/19

This post may contain affiliate links. Please read my disclosure policy.

The entire family will love this healthy gingerbread cake with cream cheese frosting. It’s a soft, moist delicious cake and requires just one hour to make.

bite of cake on fork and plate

A delicious gingerbread cake recipe

As the holiday season quickly approaches, you’re probably on the hunt for some healthy sweet treats. This healthy gingerbread cake is just that! Made with delicious cream cheese frosting, this is THE cake of all cakes.

I absolutely love putting a healthy twist on classic dessert recipes, and this one is no different! It’s made with whole foods in mind to serve as a healthier alternative to typical holiday treats.

This cake is nothing short of magical. It’s incredibly delicious, and perfect for enjoying after dinner while cuddled up on the couch with a warm beverage!

To complete your holiday dessert tray, you can make my Healthy Gingerbread Men cookies too.

Ingredients for gingerbread cake with cream cheese frosting

This recipe requires two sets of ingredients: those for the cake, and those for the frosting. You’ll notice the use of coconut sugar and whole wheat flour, two ingredients that I find make this recipe a bit healthier than usual!

Cake Ingredients:

  • Eggs
  • Coconut sugar
  • Coconut oil
  • Molasses
  • Warm water
  • White whole wheat flour
  • Baking soda
  • Cinnamon
  • Ginger
  • Cloves
  • Salt

Frosting Ingredients:

  • Cream cheese
  • Butter
  • Powdered sugar
  • Salt
  • Vanilla

Kitchen tools required to make gingerbread cake

To make this recipe, there are a few kitchen tools that you’ll need to have on hand.

  • 9×13 pan
  • Two mixing bowls
  • Food processor or spatula

A healthy dessert recipe

Throughout this recipe, there are certain ingredients that I use to make it a healthier gingerbread cake. In doing so, not only are some bad nutrients and chemicals removed, but healthy nutrients are added! These swaps make this a cake that not only tastes good, but is good.

Here are the swaps that I’ve made:

  • White whole wheat flour: This flour has more fiber, iron, calcium, and B-vitamins than it’s all-purpose flour counterpart.
  • Coconut sugar: By using coconut sugar in this recipe, we remove the refined sugar and use a natural alternative in its place!
  • Coconut oil: Coconut oil is filled with healthy fats and is a great alternative to olive, vegetable, and canola oil.
healthy gingerbread cake

How to make healthy gingerbread cake with cream cheese frosting

I love this cake recipe because it’s so simple, and it isn’t a huge time commitment. From start to finish, expect this recipe to take about one hour.

To start, go ahead and preheat your oven to 350F, and grease your 9×13 pan.

In a large bowl, wisk together your eggs and coconut sugar. Then, add in the coconut oil and molasses, and stir until it’s well combined. Next, whisk in your warm water.

In a second bowl, mix the flour, baking soda, cinnamon, ginger, cloves, and salt. Add the dry ingredients into the wet ingredients, half at a time. Each time, stir until completely combined.

Pour your final mixture into your greased cake pan, and bake for 20-25 minutes (or until a toothpick comes out clean).

While your cake is cooling, you can make your frosting! Using a food processor or spatula, blend the frosting ingredients until they’re smooth. If warm, allow chill the mixture to chill in the fridge.

Frost the cake once it is completely cooled.

Ta-da!

How to make the cream cheese frosting recipe ahead of time

If you’d like to speed up your cooking process, feel free to make your frosting ahead of time.

  1. Using a food processor or a mixing bowl and spatula, mix cream cheese frosting ingredients, blending until smooth.
  2. Store in an airtight container in the refrigerator for up to one day.
  3. Before spreading, let the frosting sit out for about 30 minutes or until it reaches a spreadable consistency.
  4. Note: Cake must be completely cooled before frosting.

Variation and substitution options

If you’d like to put your own twist on this healthy cake recipe, here are some substitution ideas that you can try!

  • Coconut sugar substitute: If you’re not a huge fan of coconut sugar, you can use brown sugar in its place. A 1:1 ratio will work perfectly, though it’s important to note that brown sugar is slightly sweeter.
  • Molasses substitute: You can use maple syrup in place of molasses at a 1:1 ratio. Just know you may be missing some of the authentic gingerbread flavor.
  • Chopped pecans: To give your cake an added crunchy twist, sprinkle chopped pecans on top of the frosting!

How to store healthy gingerbread cake

Gingerbread cake is quite an easy dish to store. With any leftover cake, feel free to store it in an airtight container, or cover in tight saran wrap in it’s original dish.

It will stay tasty and fresh on the counter for about 2-3 days, and in the refrigerator for 3-4.

slice of gingerbread cake on plate with coffee cup

More healthy dessert ideas

Here are some more healthy dessert ideas that you can whip up this holiday season!

  • Healthy Apple Crisp
  • Healthy Pecan Pie Bars
  • No-Bake Pumpkin Bites
gingerbread cake
★★★★★ 4.8 from 6 reviews

Healthy Gingerbread Cake with Cream Cheese Frosting

The entire family will love this healthy gingerbread cake with cream cheese frosting. It’s a soft, moist delicious cake and requires just one hour to make.

Prep: 15Cook: 25Total: 40 minutes
Yield 1 large cake 1x
Print Pin it Rate

Ingredients

  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil
  • 3/4 cup molasses
  • 1 cup very warm water
  • 2 1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 3 tsp ground ginger
  • 1 tsp cloves
  • 1/2 tsp salt

Frosting:

  • 1 8oz block cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1/8 tsp salt
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350F and grease a 9×13 pan.
  2. In a large bowl, whisk together eggs and coconut sugar. Add in coconut oil and molasses. Stir until well combined.
  3. Whisk in warm water.
  4. In another bowl, mix flour, baking soda, cinnamon, ginger, cloves, and salt.
  5. Add dry ingredients into wet, half at a time. Stir until completely combined.
  6. Pour into greased cake pan and bake for 20-25 minutes or until toothpick comes out clean. Let cool completely.
  7. Make frosting while cake is cooling.
  8. Using a food processor or spatula, blend together frosting ingredients until smooth. Chill in fridge if warm to touch.
  9. Frost cake once it is completely cooled.
  10. Store sealed in a cool place.
Author: Erin MorrisseyCategory: whole-wheat, nut-freeMethod: bakeCuisine: american
gingerbread cake

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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  1. Emily says

    Posted on 1/5 at 3:42 pm

    I’ve made this recipe twice now, and it’s sooo good even without icing.

    I used 1 cup of brown sugar instead of coconut sugar. Because it’s less absorbent than the coconut, I ended up adding about 1 cup of flour (half cup to start, and more as needed). Also used canola oil instead of coconut oil. The subs all worked out really well.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/6 at 3:50 pm

      Hi Emily, I am so happy you enjoyed it and made it your own! 🙂

      Reply
  2. Jessica says

    Posted on 12/6 at 3:02 pm

    This was so easy to make and was the perfect holiday dessert! I sweetened my cream cheese frosting with maple syrup and it was a perfect complement to the flavors in the cake!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/7 at 4:29 pm

      Hi Jessica, I am so glad you loved them! 🙂

      Reply
  3. Eileen Veihmeyer says

    Posted on 12/1 at 8:16 pm

    Hi Erin – is there another flour you can use instead of white flour? if so what do you recommend?

    Reply
    • Erin says

      Posted on 12/2 at 3:48 pm

      Hi Eileen, yes you can use any flour you have/prefer. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out! 

      Reply
  4. Ervien says

    Posted on 11/4 at 8:11 pm

    I made this today for my bf. He loves it!! But it’s gooey in the middle, what makes it gooey?

    Reply
    • Erin says

      Posted on 11/10 at 12:21 pm

      Hi Ervien, ahhh! It may just need a little more time in the oven. Let me know if you try it again!

      Reply
  5. Kristen says

    Posted on 1/19 at 1:23 pm

    This is seriously the best gingerbread cake!! My whole extended family went wild over it!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/11 at 9:12 am

      Hi Kristen, thanks for your kind words! I am so happy everyone enjoyed it! 🙂

      Reply
  6. Supriya Kutty says

    Posted on 1/17 at 6:18 am

    This is just an insane recipe that you have shared with us I am surely gonna try this recipe as it has been a long time since I have not prepared any such unique recipes, maybe this recipe would be loved by my kids as well. Thank you for sharing such a nice recipe with us.

    ★★★★

    Reply
    • Erin says

      Posted on 8/12 at 7:37 am

      Hi Supriya, thank you so much for your kind words!! Let me know how your cake came out! 🙂

      Reply
  7. Tessa says

    Posted on 1/2 at 8:47 pm

    Made this for a New Years party and it was a hit! So easy and so delish! The frosting recipe doesn’t make a ton of frosting but that was perfect for me since I find too much frosting overpowers the cake. I mixed chopped candied ginger into the cake batter too!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/5 at 5:28 pm

      I love that you added candied ginger, that sounds amazing!

      Reply
  8. Kelly says

    Posted on 12/22 at 10:52 am

    Hi! Is there any gluten free substitutions that would work for this recipe? Looks delicious!

    Reply
    • Erin says

      Posted on 12/23 at 11:08 am

      I made it with GF flour and it was too dry! You could try a mixture of almond and coconut but I suggest my Gingerbread Loaf for that!

      Reply
  9. Stephanie says

    Posted on 12/21 at 1:59 am

    I made this tonight and it was delicious! My boyfriend (who isn’t a huge fan of ginger-flavored anything) had 2 big slices 🙂 I love that it is just the right amount of sweet, and the cream cheese frosting to top it off is perfect. This recipe is already a favorite!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/21 at 4:11 pm

      Aw, that is so great to hear Stephanie! I’m so glad both you and your boyfriend enjoyed it.

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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