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Whole Grain Gingerbread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Whole Grain Gingerbread Recipe

Flavorful whole grains are paired with classic spices for an updated take on this beloved old-fashioned cake.

At a glance

Prep
Bake
Total
Yield
one 8" or 9" cake
Nutrition information

Ingredients

Choose your measure:

Cake

Frosting

  • 1/4 cup vegan margarine
  • 1/8 teaspoon salt
  • 2 1/2 cups confectioners' sugar, sifted
  • 1 tablespoon almond or coconut milk
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract
  • diced crystallized ginger, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
  2. For the cake: In a large bowl, whisk together the flour, brown sugar, salt, baking soda, and spices. In a medium bowl, whisk together the molasses, oil, and apple juice (or cider).
  3. Stir the wet ingredients into the dry until evenly moistened. Stir in the crystallized ginger, then transfer the batter to the prepared pan.
  4. Bake the cake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs cleaning to it. Remove from the oven and cool completely before frosting.
  5. To make the frosting: In a large bowl, beat together the margarine, salt, and half the confectioners' sugar. Add the milk, mix until smooth, then add the remaining confectioners' sugar. Mix until incorporated, then add the rum and vanilla extract. Beat until fluffy and spreadable. Frost cake and sprinkle with diced ginger if desired.
  6. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 2" square, 74g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 270
  • Calories from Fat 81
  • Total Fat 9g
  • Saturated Fat 1g
  • Trans Fat .5g
  • Cholesterol 0mg
  • Sodium 190mg
  • Total Carbohydrate 47g
  • Dietary Fiber 2g
  • Sugars 36g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.