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Apple Gingerbread Cake

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Course: Dessert
Cook Time: 35 minutes
Servings: 12 slices


  • 2 8-inch round cake pans


  • Nonstick cooking spray
  • 2 tsp. flaxseed meal
  • 5 Tbsp. water
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1/2 cup canola or avocado oil
  • 3/4 tsp. vanilla extract
  • 1 1/2 cups milk (your choice)
  • 2 unpeeled apples (grated, discard stem and core)
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. ground ginger
  • 1 1/4 tsp. ground cinnamon
  • 1 1/2 cups whole wheat flour
  • 1/2 cup rolled oats


  • Preheat oven to 325°F and grease two 8-inch round cake pans or an 8×8 baking dish with cooking spray.
  • In a large mixing bowl, prepare the flax eggs by mixing flaxseed meal with water. Allow them to sit for about 5 minutes.
  • Combine sugar, molasses, oil, vanilla, milk and grated apples with the flax eggs. Whisk well.
  • Add all remaining ingredients and stir until combined. Pour batter into prepared pans.
  • Bake for about 30-35 minutes if using two round cake pans or40-50 minutes for an 8×8 dish. A toothpick inserted into the center should come out clean, and the edges should be visibly browned.
  • Remove from oven and allow to cool before removing the cake from the pan.



If you don't have flaxseed meal, use an egg.
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