Lunch With Loni

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Lighter Gingerbread Cake February 8, 2014

Filed under: Uncategorized — lonislens @ 10:36 pm

Healthy and tasty?  Yep.  As advertised, this gingerbread makes a good “dessert for breakfast” recipe.  There is a recipe for a cream cheese frosting you can put on it, but I stuck with just the cake.  While the chocolate gingerbread cake I made this fall wins the gingerbread war, this is a great healthier alternative!  It’s also a great way to utilize carrot juice.  I keep some in the fridge that I put in fruit smoothies, but when I came across this recipe I figured I’d put it to use in another way.

  Original Recipe From: Katie of the blog, “Chocolate Covered Katie”

  Original Recipe Located At:

  Gingerbread Light


  • 2/3 cup milk of choice
  • 1/4 cup molasses (blackstrap or regular) (50g)
  • 1/4 cup liquid sweetener of choice (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 whole wheat pastry flour (or Bob’s gluten-free mix or spelt flour) (120g)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp powdered ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 cup xylitol or brown sugar (45g)
  • 1/2 cup raisins, optional


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.


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