Gingerbread Coffeecake (Splenda) Recipe

Name: Gingerbread Coffeecake (Splenda)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup Splenda granular; 3/4 teaspoon cinnamon; 3/4 teaspoon ginger; 1/4 teaspoon allspice; 4 tablespoons margarine; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup low-fat buttermilk; 1 tablespoon molasses; 2 teaspoons molasses; 1 large egg; 1 tablespoon Splenda granular; 1 teaspoon cinnamon

Servings: persons

1 cup all-purpose flour
1/2 cup Splenda granular
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
4 tablespoons margarine
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1 tablespoon molasses
2 teaspoons molasses
1 large egg
1 tablespoon Splenda granular
1 teaspoon cinnamon

1
Preheat oven to 350 degrees.
2
Spray an 8-inch round cake pan with nonstick cooking spray.
3
Stir flour and lightly measure 1 cup.
4
Combine flour, 1/2 cup Splenda, and spices in a large bowl.
5
Cut in the margarine using a pastry blender or fork until the mixture resembles small crumbs.
6
Measure out 1/2 cup and set aside.
7
To the large bowl of flour, add the baking powder, baking soda, buttermilk, molasses, and egg.
8
Beat with a spoon or on low speed with a mixer until smooth.
9
Spoon into the prepared pan.
10
Add the tablespoon of Splenda and teaspoon of cinnamon to the reserved crumb mixture.
11
Sprinkle mixture over the top of the cake.
12
Bake for 25 minutes or until the center of the cake springs back when touched lightly.

355

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup Splenda granular, 3/4 teaspoon cinnamon, 3/4 teaspoon ginger, and more.

Yes, Gingerbread Coffeecake (Splenda) 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!

Gingerbread Coffeecake (Splenda)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions