First there was the gingerbread latte, then gingerbread muffins. Now, less than a month later, here’s a gingerbread cake. Yes—I’m a little gingerbread-obsessed.
It’s only three days after Christmas and many people are tired of dessert, but this dark, moist, deeply spiced cake with maple-sweetened cream cheese frosting felt like the perfect thing to share.
Today happens to be my birthday, and when your birthday falls so close to the holidays, you make yourself a gingerbread cake.
Make this for New Year’s Eve, for the often-overlooked late-December birthday person in your life, for New Year’s Day brunch, or simply for a cozy winter Wednesday. Cake is always a good idea.
After the holidays I often crave simple recipes—nothing fussy and minimal dishes. That’s why this is an easy, single-layer 8-inch square cake topped with a thick layer of whipped cream cheese frosting. It yields about 9–12 small slices: plenty for sharing without adding to the pile of holiday leftovers in the fridge.
If you’d prefer a layer cake, double the batter and bake in two 8-inch rounds.
The cake is made with wholesome ingredients—molasses, maple syrup, warming spices, whole wheat flour, and coconut oil—and is finished with a fluffy maple-sweetened cream cheese frosting. If you’d rather skip frosting, a dusting of powdered sugar turns it into a lovely snack cake for tea or coffee, but the cream cheese frosting really elevates it for special occasions.
This cake is:
simple
rustic
maple-sweetened
tender
moist
gingerbread-infused
perfect for sharing
It will fill your home with the comforting scent of gingerbread—an easy way to make everyone feel cozy during cold winter months.
If you make this cake, I’d love to hear how it turns out—leave a comment or share a photo on Instagram.
Whole Wheat Gingerbread Cake with Maple Cream Cheese Frosting
Chelsea Colbath
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Ingredients
- 1/2 cup molasses
- 1/3 cup maple syrup
- 1/2 cup milk whole cow’s milk or canned coconut milk works best here
- 1/2 cup coconut oil melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups white whole wheat flour
- 1/2 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 Tablespoon cinnamon
- 1 Tablespoon ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
Whipped Cream Cheese Frosting
- 8 oz cream cheese at room temperature
- 1/2 cup heavy cream
- 1/4 cup maple syrup*
- 1/4 teaspoon vanilla
- a pinch of salt
Instructions
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1. Preheat the oven to 350°F (175°C). Grease an 8-inch square pan with nonstick spray or line it with parchment paper.
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2. In a large bowl whisk together the molasses, maple syrup, milk, melted coconut oil, egg, and vanilla. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Stir just until combined—do not overmix.
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3. Pour the batter into the prepared pan and bake 16–20 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed.
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4. While the cake bakes and cools, make the frosting. If the cream cheese is not soft, warm it briefly in the microwave in 5-second bursts until room temperature. In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the cream cheese and heavy cream on medium-high until fluffy, scraping down the bowl as needed. Add the maple syrup, vanilla, and a pinch of salt; whisk on high until soft peaks form, about 2 minutes. Chill the frosting while the cake cools.
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5. When the cake is completely cool, spread or dollop the frosting over the top. Cut into 9 larger or 12 smaller pieces and serve. Store leftovers tightly wrapped in the fridge for up to 5 days; bring slices to room temperature before serving for best flavor.
Notes
*The 1/4 cup of maple syrup in the frosting provides a gentle maple flavor without making the frosting runny. If you prefer a sweeter, thicker frosting, add powdered sugar a tablespoon at a time (start with 2 tablespoons) instead of extra maple syrup. For a doubled layer cake, consider using powdered sugar to achieve a firmer frosting.
Adapted from Cookie and Kate