Buttermilk Gingerbread


Warm up the holidays with organic gingerbread! 


  • 1 1/4 cups all purpose flour (sifted)
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt
  • 1/2 cup molasses
  • 1/3 cup raw sugar
  • 1/2 cup organic unsalted cultured butter, melted
  • 1/2 cup organic cultured lowfat buttermilk, chilled and well shaken
  • 1 organic extra large brown egg


  1. Preheat oven to 325F.
  2. Lightly grease an 8 x 8 x 2 inch baking pan.
  3. Sift flour, spices, baking soda, and sea salt into  mixing bowl. 
  4. In a large mixing bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold in the dry ingredients. 
  5. Pour gingerbread batter into the prepared baking pan. Place the pan on the middle rack of the oven. Bake for 25- 30 minutes or until an inserted tester comes out clean. Allow the cake to cook completely in the pan. 
  6. Cut into 16 squares. Top with homemade whipped coconut cream and garnish with candied ginger. 

Vegan option: Use 1 flax egg to replace the egg. Replace the buttermilk and butter with 3/4- 1 cup of organic coconut milk. 

Makes 16 servings

I hope your mouth is watering! Mine sure is. 

Want some more yummy recipes? Grab some holiday favorites by clicking on the Christmas Desserts digital cookbook below: 

Stay in touch and let me know which one  your new favorite is! 

Gaylene Gomez, NNCP, C.H.N.