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Gingerbread Spice Cake

Published in Recipes, Desserts

Recipe adapted from Deceptively Delicious


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. allspice
  • ¾ cup firmly packed brown sugar
  • 1 large egg
  • 1 cup vegetable puree (green beans or broccoli)
  • ½ cup carrot puree
  • 1 cup nonfat plain Greek yogurt
  • ¼ cup molasses
  • 2 tsp. vanilla extract
  • 1 Tbsp. orange zest, optional


Preheat oven to 375 degrees. Coat muffins tins with non-stick spray or put muffin papers into tins. In a bowl, mix the flours with the baking soda, ginger, cinnamon, cloves, and allspice. Set aside.

In a large mixing bowl, beat the sugar, and egg until smooth. Beat in the vegetable purees, yogurt, molasses, and vanilla. Add the flour mixture and mix until smooth.

Pour the batter into the pan or muffin tins. Bake until a toothpick comes out clean when inserted into the center of the cake, 45-50 minutes for the pan, or 15-18 minutes for the muffins. Cool 5 minutes in the pan before turning the cake onto a rack to cool completely.

Makes 18 cupcakes

Nutrition Information Per Serving
  • Calories: 110
  • Fat: .5 g.
  • Sat. Fat: 0 g.
  • Trans Fat: 0 g.
  • Sodium: 87 mg
  • Carbs: 25 g.
  • Fiber: 1.3 g.
  • Protein: 3 g.