Whole Wheat Gingerbread Recipe

Whole Wheat Gingerbread picture


Preparation Time5 MinMethod
Main Ingredient


 Molasses1⁄4 Cup (4 tbs)
 Honey1⁄2 Cup (8 tbs)
 Vegetable oil1⁄2 Cup (8 tbs)
 Powdered ginger1 1⁄2 Teaspoon
 Cinnamon1⁄2 Teaspoon
 Powdered cloves1⁄2 Teaspoon
 Boiling water1 Cup (16 tbs)
 Baking soda1 Teaspoon
 Whole wheat pastry flour2 3⁄4 Cup (44 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2373 Calories from Fat 1011

% Daily Value*

Total Fat 114 g175.5%

Saturated Fat 14.6 g73%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1426 mg59.4%

Total Carbohydrates 333 g111.2%

Dietary Fiber 27.4 g109.7%

Sugars 170.3 g

Protein 19 g38.8%

Vitamin A 0.6% Vitamin C 5.6%

Calcium 35.9% Iron 66.1%

*Based on a 2000 Calorie diet


Preheat oven to 325° F.
Grease an 8-inch square pan.
Combine first 6 ingredients in a large mixing bowl. Stir in boiling water.
In a separate bowl, mix baking soda with flour. Add to molasses mixture. Stir to blend, then beat at medium speed for 2 minutes.
Turn batter into prepared pan. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
Place cake pan on a wire rack and let cool for 10 minutes. With a small flat spatula, carefully loosen sides of cake. Invert on the wire rack and remove pan.
Serve with a topping of whipped cream or applesauce, if desired.