Gingerbread Cake with Peach Whipped Cream

Drop that fruitcake and make this gingerbread cake recipe this holiday season.

November 30, 2012

Serves: 10
Prep:  10min
Cook: 30min
Total: 50min

  • 1 1/2 cups oat flour
  • 3/4 cup whole grain pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • pinch of salt
  • 1/3 cup organic canola oil
  • 1/4 cup light molasses
  • 1 1/4 cups hot tap water
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup sugar
  • 1/2 cup heavy cream, chilled
  • 3 tablespoons peach all-fruit preserves, melted



1. Preheat the oven to 350°F. Coat an 8" round cake pan with cooking spray.

2. In a medium bowl, mix the oat flour, pastry flour, baking powder, ginger, cinnamon, cloves, and salt.

3. In a large bowl, mix the oil and molasses.

4. In a 2-cup glass measure, mix the water and baking soda. Whisk into the molasses mixture.

5. Gradually whisk in the flour mixture. Whisk in the egg, egg yolk, and sugar. Pour into the prepared pan.

6. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from the pan and place on the rack to cool completely.

7. Place the cream and preserves in a medium bowl. Using an electric mixer on medium speed, beat until soft peaks form. Serve over wedges of the cake.

Nutritional Facts per serving

Calories                    251.9 cal
Fat                            14.3 g
Saturated fat             3.8 g
Cholesterol                57.9 mg
Sodium                      255.8 mg
Carbohydrates           28.8 g
Total sugars               12.7 g
Dietary fiber                2.5 g
Protein                        3.9 g

Healthy Recipe Courtesy of Rodale Recipe Finder

Photo: Mitch Mandel