Gingerbread Cake made with 100% Whole Wheat and Coconut Oil

This treat is my take on a German classic, Gewürzkuchen, which translates into “spice cake”. And it’s a healthier version, perfect during a time where we’re all overindulging: 100% whole wheat without any butter or refined oil. This cake came out so delicious, you won’t believe there’s no white flour or butter! Check out my gingerbread cookies for a more traditional recipe.

Coconut oil (I use my staple organic virgin) works really well here and you can barely taste the coconut. This is great served warm during the holidays paired with a cup of hot spiced tea or cranberry tea.

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Whole Wheat Gingerbread Cake

6 tablespoons coconut oil or butter, softened
1/4 cup granulated natural cane sugar
2 tablespoons agave nectar or maple syrup
1 egg
1/4 cup molasses
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons ground ginger
3/4 cup milk
2 teaspoons coarse sugar, for sprinkling on top
powdered sugar, for sprinkling decoration (optional)

Preheat oven to 350°F. Coat an 8-inch square or round cake pan with coconut oil (or butter).

Add coconut oil and cane sugar to a bowl. Beat on high with a hand or stand mixer until smooth. Mix in agave, egg and molasses, on high until light and fluffy.

Add in whole wheat flour, baking powder, salt and spices to the bowl, then pour in milk. Mix until ingredients are fully incorporated and mixture is smooth.

Pour cake batter into your prepared pan. Sprinkle the top with coarse sugar. Bake for 35-40 minutes, until the top is slightly crackled. Set the cake on a wire rack and cool completely before serving. Sprinkle with powdered sugar on top for a more festive look (optional).

Total Time: 50 minutes
Yield: makes 10-12 servings
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