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This whole wheat gingerbread with lemon sauce recipe is the perfect healthy dessert! The honey-sweetened lemon sauce perfectly complements the sweetly spiced gingerbread.
Why We Love This Recipe
- Quick and Easy: This recipe only takes about 45 minutes to make, and it’s easy to mix up.
- Delicious: The spiced gingerbread is sweetened with maple syrup and molasses, and the lemon sauce takes it to the next level.
- Healthy Ingredients: I love that this delicious dessert uses freshly milled flour (you can also use store-bought flour) and natural sweeteners.
For more freshly milled flour recipes, try these Whole Wheat Chocolate Chip Cookies, Whole Wheat Fruit Cobbler, Whole Wheat Thumbprint Cookies, and Whole Wheat Cranberry Nut Bread.
How to Make Whole Wheat Gingerbread With Lemon Sauce
Maple Gingerbread
2 1/4 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/3 cup oil
1/2 cup maple syrup
1/2 cup molasses
1/2 cup yogurt
2 eggs
Preheat oven to 350°. Oil a 9″x9″ baking dish (or 18 muffin tins). Combine dry ingredients in a large mixing bowl. Combine wet ingredients in a smaller bowl. Add wet ingredients to the dry ingredients and mix until well blended. Pour into the baking pan and bake about 30 minutes. Bake cupcakes for 20-25 minutes. Serve warm with lemon sauce.
Lemon Sauce
2 Tb cornstarch
1 1/2 cups water
1/3 cup honey
1 egg
1/4 cup lemon juice
2 tsp grated lemon rind
1 Tb butter
dash of nutmeg
In a medium saucepan, mix the cornstarch with a small amount of the water; stir until dissolved. Add the remaining water, honey and egg. Blend well and heat over medium heat, stirring until the mixture comes to a boil. Remove from heat and add the rest of the ingredients. Spoon it generously on servings of gingerbread.
We love this whole wheat gingerbread with lemon sauce recipe, as it just says “Autumn” to me. Last week my daughter helped me make this, and it was so delicious! ♥
More Freshly Milled Flour Recipes
- Freshly Milled Whole Wheat Bread (Large Batch)
- Whole Wheat Pizza Dough
- Whole Wheat Banana Bread
- Whole Wheat Zucchini Bread
- Spelt Gingerbread Cookies
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Whole Wheat Gingerbread with Lemon Sauce
This whole wheat gingerbread with lemon sauce recipe is the perfect healthy dessert! The honey-sweetened lemon sauce perfectly complements the sweetly spiced gingerbread.
Ingredients
Maple Gingerbread
- 2 1/4 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp powdered ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/3 cup oil
- 1/2 cup maple syrup
- 1/2 cup molasses
- 1/2 cup yogurt
- 2 eggs
Lemon Sauce
- 2 tablespoons cornstarch
- 1 1/2 cups water
- 1/3 cup honey
- 1 egg
- 1/4 cup lemon juice
- 2 teaspoons grated lemon rind, from 1 lemon
- 1 tablespoon butter
- dash of nutmeg
Instructions
Make the Gingerbread
- Preheat oven to 350°.
- Grease a 9"x9" baking dish (or 18 muffin tins).
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients in a smaller bowl.
- Add wet ingredients to the dry ingredients and mix until well blended.
- Pour into the baking pan and bake about 30 minutes. Bake cupcakes for 20-25 minutes. Serve warm with lemon sauce.
Make the Lemon Sauce
- In a medium saucepan, mix the cornstarch with a small amount of the water; stir until dissolved. Add the remaining water, honey and egg. Blend well and heat over medium heat, stirring until the mixture comes to a boil. Remove from heat and add the rest of the ingredients. Spoon it generously on servings of gingerbread.
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This is one of my favorite fall desserts! I love how healthy it is, while still being delicious.