Easy Gingerbread Snack Cake

Moist Gingerbread Snack Cake

When the holiday season kicks in, the baking excitement takes over! Our favorites are these healthy sugar cookies and EASY gingerbread cookies. They’ve become a beloved tradition as they’re such a joy to make and decorate with the kids. And when we’re in the mood for cake, I go for this easy gingerbread treat—it not only satisfies the craving but also fills our house with that wonderful festive scent! With wholesome ingredients and much less sugar than most recipes, it still delivers those classic gingerbread flavors. You can enjoy as is or top with this delicious and healthy cream cheese frosting, My kids love it with a dollop of yogurt or a drizzle of peanut butter too. And vanilla ice cream is always a good idea :). This ginger cake is perfect for snacking, dessert, or as a make-ahead breakfast option. Enjoy with a glass of milk or warm healthy hot chocolate.

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

White whole wheat flour – it’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. You can use all purpose flour if you prefer. Molasses- look for unsulfured molasses. I do not recommend blackstrap molasses as it is more intense and has a more bittersweet flavor. It’s perfect for these homemade graham crackers too! Yogurt – will make the cake moist while boosting protein and healthy fat. Applesauce – provides natural sweetness, adds moisture and flavor. Use store-bought or homemade unsweetened applesauce. Pure maple syrup – can also use honey or date syrup. Warm spices – ground ginger, cinnamon, and cloves for that classic gingerbread flavor. Cream cheese frosting (optional). This is the healthiest and easiest cream cheese frosting you will ever make!

Step-by-Step Instructions

Tips for Success

Use room temperature eggs and yogurt to achieve the most tender cake. Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. Do NOT over-mix the batter after combining the dry and wet ingredients. Mix lightly with a spatula until just combined. Otherwise, you will end up with a dense cake. Cool completely before frosting (optiona). Once frosted, refrigerate for 30 minutes to help the frosting set, giving you a cleaner slice. Make ahead of time if you can. You will notice the cake tastes sweeter with the warm gingerbread spices truly shining through.

Make Ahead Tips

Prepare the cake, cool completely, cover tightly and refrigerate for up to 2 days or freeze up to 3 months. Thaw overnight in the refrigerator. When ready to enjoy, bring to room temperature, and frost (or not).

Storage Suggestions

Transfer to an airtight container and store in the refrigerator for up to 5 days. If frosted, let the cake sit at room temperature so the frosting softens. To freeze individual slices (don’t frost), I recommend flash freezing. It’s exactly the same as freezing muffins.