Apple Gingerbread Recipe

  • Yield: 12 servings

This dense, not-too-sweet cake is finished off with a drizzle of honey and fresh lemon juice. It's perfect for brown bag lunches.


unit cooking spray
1 1/2 cups whole wheat flour
3/4teaspoon ground cinnamon
3/4teaspoon ground ginger
1/8teaspoon ground cloves
1/2teaspoon baking powder
1/2teaspoon baking soda
1/4teaspoon salt
1/2cup light molasses
1/2cup lowfat buttermilk
1/4cup canola oil
2units eggs
1teaspoon vanilla extract
2medium apples (Fuji or Gala), grated with skin
1/4cup chopped toasted walnuts (optional)
3tablespoons honey
2tablespoons lemon juice


1. Preheat oven to 350 degrees F. Lightly coat a round 9-inch layer cake pan with cooking spray.

2. Combine flour and next 7 ingredients (flour through salt) in a medium mixing bowl. Set aside.

3. Combine molasses, buttermilk, oil, eggs and vanilla. Add molasses mixture to flour mixture, stirring gently. Add apples and nuts, if using; mix well.

4. Pour batter into prepared pan and bake 30 to 35 minutes, until a toothpick inserted in center comes out clean.

5. Combine honey and lemon juice. Heat in a microwave until warm. Poke holes evenly in the top of cake. Drizzle honey mixture over cake. Cut in wedges and serve warm. Serves 12.

Nutritional Info *per serving

  • Calories 200
  • Fat 8g
  • Sodium 150
  • Carbohydrate 31g
  • Fiber 3g
  • Protein 4g