Gingerbread Cake
Who can resist a warm freshly baked gingerbread cake? This reduced-calorie version will let you enjoy that rich gingerbread flavor without all of the added sugar.
- Serves: 18
- Prep Time: 20 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour 20 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 18
Serving Size: 1 slice (1/18 of cake)
- Amount Per Serving
- Calories:
- 180
- Calories from Fat:
- 45
- Total Fat:
- 5g
- Saturated Fat:
- 1g
- Cholesterol:
- 35mg
- Sodium:
- 240mg
- Total Carbs:
- 30g
- Dietary Fiber:
- 1g
- Sugars:
- 13g
- Protein:
- 3g
DIRECTIONS
Preheat oven to 350 degrees F. Spray Bundt pan with butter-flavored cooking spray. Set aside.
Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
Blend remaining dry ingredients in a separate bowl. Mix well.
Add dry ingredients to the applesauce mixture. Stir well.
Pour cake batter into prepared pan. Bake in preheated 350 degrees F oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool.
NOTE
Serve with sauteed apples or non-dairy topping.
Optional garnish: Place 1/2 cup SPLENDA® Granulated Sweetener in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar.
INGREDIENTS
- 2 cups unsweetened applesauce
- 3/4 cup molasses
- 1/3 cup vegetable oil
- 3 eggs
- 3 cups all-purpose flour
- 1 1/3 cups SPLENDA® No Calorie Sweetener, Granulated
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
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