Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
The most fluffy gingerbread cake you will ever make! I can’t get over the texture on this grain free holiday-inspired cake!
HOW is it already almost Christmas you guys?! A year has never flown by so quickly for me I swear. I’m really trying to slow things down this week and soak in all the family time. And make all the holiday things 😉
I based this one off my favorite lemon yogurt breakfast cake. It’s an almond flour cake, and the super fluffy and moist texture (yea, I said it!) comes from the addition of greek yogurt. Plus it adds a little protein boost! You could probably be fine subbing a vegan yogurt, but I haven’t tried. Let me know if you do 🙂
The molasses and the ginger are what give that classic gingerbread flavor. Black strap molasses is sold in most stores near the other sweeteners. It has a unique flavor, and also a lower glycemic index (mean it does not effect your blood sugar levels as much as regular sugar would).
You should be fine subbing this with maple syrup, but just know you’ll miss out on some of that gingerbread taste!
Layer this up with your favorite frosting. I used this one, but use any you like (or homemade)! And don’t forget to sprinkle that cinnamon on top! Adds the perfect little flavor addition.
This is the perfect little treat to make this week for the holidays. I’m so excited for you guys to try this one! Be sure to leave a rating and comment if you give this one a go 🙂 Happy holidays!!
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
This recipe is one of my favorites! Consistently easy and so so good. The last time I made it, I made it dairy free by subbing in a dairy free yogurt and dairy free butter. Because the dairy free yogurt had a wetter texture, I ended up having to bake it for ten minutes longer that the recipe states. It still turned out great, but if you do a dairy free sub, make sure to use a yogurt with a thick texture. Dairy free sour cream might also work.
This is such a great recipe. I made it for my family and everyone loved it. Even my dad and brother who usually complain about “healthy” treats. They loved it, had no idea it had better for you ingredients, that is best stamp of approval. They literally had half the cake in one day. Thanks Mia you crushed it!!!
Hello,
Can I ask if the flax seeds are necessary for baking or just added for additional nutrition? I know they are very good for most people but I have an intolerance.
If doubling the recipe, do we need to use a 9 x 13″ baking pan? WIll it cook properly in the center?
Hi Samantha,
I haven’t tried doubling it before but that should work! I would keep an eye on it for bake time by checking it with a toothpick!
This recipe is one of my favorites! Consistently easy and so so good. The last time I made it, I made it dairy free by subbing in a dairy free yogurt and dairy free butter. Because the dairy free yogurt had a wetter texture, I ended up having to bake it for ten minutes longer that the recipe states. It still turned out great, but if you do a dairy free sub, make sure to use a yogurt with a thick texture. Dairy free sour cream might also work.
★★★★★
This is such a great recipe. I made it for my family and everyone loved it. Even my dad and brother who usually complain about “healthy” treats. They loved it, had no idea it had better for you ingredients, that is best stamp of approval. They literally had half the cake in one day. Thanks Mia you crushed it!!!
Hello,
Can I ask if the flax seeds are necessary for baking or just added for additional nutrition? I know they are very good for most people but I have an intolerance.