Honey Gingerbread

Recipe Rating:
 2 Ratings
Serves: 18
Prep Time:
Cook Time:


1/2 c honey
1/2 c brown sugar(i use succanat or turbinado)
1 c plain yogurt
1/4 c oil(i use light olive, grapeseed or coconut oil)
1 tsp vanilla
2 1/2 c flour(i used a combination of oat flour and spelt flour to make this a whole-grain treat. you could also use ap or a combo of ap and whole wheat.)
1 1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp ginger
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
optional toppings: whipped cream, powdered sugar, confectioners glaze or caramel glaze(see my caramel applesauce bars for recipe)

The Cook

cindy sandberg Recipe
Well Seasoned
carlisle, IN (pop. 692)
Member Since Sep 2011
cindy's notes for this recipe:
I was hungry for gingerbread and didn't have any molasses. I decided to see if I could adapt a recipe and come up with something that still tasted like gingerbread without the molasses. This turned out really good. A purist may miss the molasses, but we didn't! This was dark and fragrant with spices and sweetened perfectly with honey and natural brown sugar! This cake is super moist due to the yogurt in the batter. I've replaced the ap flour with whole grain flours, so, it's pretty healthy, too, as far as treats go!
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Preheat oven to 375F. Combine the honey, sugar, yogurt, oil and vanilla. In another bowl whisk together the flour(s), baking soda, salt and spices. Add the dry to the wet and mix well. Pour into greased loaf pan or 8 in square pan. Bake 30-45 min. (depending on pan size) until cake tests clean with a toothpick. Cool in pan on wire rack and top with topping of choice. Pictured is caramel glaze with gingerbread man sprinkles!

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user cindy sandberg cindyLs - May 29, 2012
cindy sandberg [cindyLs] has shared this recipe with discussion groups:
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user Alice Bowers momsgarden - May 29, 2012
Cindy, your recipe made my mouth water just thinking about gingerbread. When I was expecting my first baby I would eat a box of "ginger snaps" and milk. Not sure if that is the correct name, that was 50+ years ago. LOL.............but I still like the taste of ginger, put a slice in my green tea each day.
user cindy sandberg cindyLs - May 29, 2012
Isn't it funny how so many memories are tied to tastes and smells? I like ginger too..sometimes I put a few slices of ginger and some slices of lemon in a pitcher of water to keep in the fridge...so refreshing!
user gaynel mohler gaynel - May 29, 2012
I love ginger too, is probably why I love asian dishes. I know it is good for you. this cake looks yummy. saved
user Carla Hurst-Chandler yspyg45 - May 30, 2012
Carla Hurst-Chandler [yspyg45] has shared this recipe with discussion groups:
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