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+ servings

Old-Fashioned Gingerbread Cake

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings


  • 1/4 cup butter softened
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup dark molasses
  • 1/4 cup plain yogurt
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • Whipped cream and chopped candied nuts for serving optional


  • Preheat oven to 350F. Lightly grease and flour an 8x8 square baking pan. Set aside.
  • In a large bowl with a handheld electric beater, beat butter, sugar, and molasses on low speed until smooth. Increase speed to medium and beat in yogurt, milk, egg, and vanilla until smooth and combined.
  • In a small bowl, whisk flour, baking powder, baking soda, salt, and spices. Gently fold flour mixture into liquid, stirring until just combined.
  • Scrape batter into prepared pan and smooth top. Bake gingerbread at 350F 25-30 minutes or until a toothpick comes out clean. Cool completely on a wire cooling rack before cutting into squares. Serve with whipped cream and chopped candied nuts if desired.


Store gingerbread in an airtight container at room temperature up to 5 days.