Gingerbread Cake Recipe

Name: Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups applesauce; 3/4 cup molasses; 1/3 cup canola oil; 3 large eggs; 3 cups all-purpose flour; 1 cup Splenda granular (Granular); 2 teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves

Servings: persons

2 cups applesauce
3/4 cup molasses
1/3 cup canola oil
3 large eggs
3 cups all-purpose flour
1 cup Splenda granular (Granular)
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

1
Preheat oven to 350u00b0F.
2
Spray Bundt pan with cooking spray; set aside.
3
Pour applesauce, molasses and oil into a large bowl; add eggs.
4
Stir well.
5
In a separate bowl mix all dry ingredients.
6
Add dry ingredients to applesauce mixture; stir well.
7
Pour cake batter into prepared pan.
8
Bake at 350u00b0F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
9
Remove from oven.
10
Cool cake in pan on a wire rack about 20 minutes. Invert cake on serving plate.
11
Serve warm or cool.
12
Sprinkle with powdered sugar or ground Splenda if desired.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 cups applesauce, 3/4 cup molasses, 1/3 cup canola oil, 3 large eggs, and more.

Yes, Gingerbread Cake 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.

Gingerbread Cake

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