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Gingerbread

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Gingerbread Cake

By: Maker of SPLENDA® Sweetener Products

"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."

Rate/Review | Read Reviews (16)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

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

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.

Footnotes

Serving Size: 1 slice (1/18 of cake)
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.