New This Month

Guilt-Free Gingerbread


This year, don't reach for powdered ginger. Fresh ginger gives this traditional dessert a healthy, flavorful update.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Body+Soul, November/December 2005


  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1 cup whole-wheat flour
  • 3/4 cup turbinado sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup light molasses
  • 2 large eggs, lightly beaten
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 2 teaspoons baking soda
  • 1 cup boiling water
  • 1/2 cup firmly packed minced fresh ginger
  • Confectioners' sugar, for dusting


  1. Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake out the excess.

  2. In a large bowl, whisk together the flours, turbinado sugar, cinnamon, and salt; set aside.

  3. In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.

  4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.

  5. Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners' sugar.

Reviews Add a comment

  • Smoothis
    20 MAR, 2011
    Is this the same gingerbread that used to be on the Whole Living website? I had a link to that one, but when I followed it, I was redirected to the main page.
  • chefette86
    12 JAN, 2009
    Molasses is very thick, and I don't think maple syrup would be an adequate substitute. Not only because of the consistency, but also flavour. Molasses gives gingerbread its traditional flavour and colour. Turbinado sugar is raw sugar that has blond-coloured crystals, with a delicate molasses flavour.
  • Lillianmjones
    8 JAN, 2009
    It's also known as demerara sugar
  • mickyghersi
    21 DEC, 2008
    hi, i'm micky and i'm writing from italy. does someone there can please explain what is 'turbinado sugar' and if in this recipe we can replace canola oil with olive oil and molasses with maple syrup? thank you!