Black Ginger Cake (Low Fat) Recipe

Name: Black Ginger Cake (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose white flour; 1/2 cup sugar; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger; 1/2 teaspoon salt; 1/4 cup crystallized ginger, finely chopped; 1 1/2 teaspoons baking soda; 2/3 cup hot coffee (strong!); 1 cup molasses; 1 large egg white; 1 tablespoon canola oil; confectioners' sugar (for dusting)

Servings: persons

2 cups all-purpose white flour
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/4 cup crystallized ginger, finely chopped
1 1/2 teaspoons baking soda
2/3 cup hot coffee (strong!)
1 cup molasses
1 large egg white
1 tablespoon canola oil
confectioners' sugar (for dusting)

1
Preheat oven to 350u00b0F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.
2
Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
3
In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough.
4
Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.
5
Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose white flour, 1/2 cup sugar, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, and more.

Yes, Black Ginger Cake (Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Ginger Cake (Low Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions