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Gingerbread Cake
 

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.

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  • 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

  1. Preheat oven to 350 degrees F. Spray Bundt pan with butter-flavored cooking spray. Set aside.

  2. Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.

  3. Blend remaining dry ingredients in a separate bowl. Mix well.

  4. Add dry ingredients to the applesauce mixture. Stir well.

  5. 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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