Low-Sugar Chocolate-Ginger Christmas Cake Recipe

Name: Low-Sugar Chocolate-Ginger Christmas Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; Pinch of salt; 1 1/2 teaspoons baking soda; 1 teaspoon ground nutmeg; 2 teaspoons ground cinnamon; 1 tablespoon ground ginger; 100 g butter, softened; 120 g sugarfree white chocolate, melted; 1/2 cup Splenda; 1 egg; 240 g dark (60%) sugarfree chocolate, melted; 330 g sugarfree applesauce; 1 teaspoon instant coffee powder; 1 cup hot water; 4 cups mixed dried fruits and nuts, coarsely chopped (about 1 cm). I personally like to use raisins, apricots, apples, pears, dates, figs, walnuts and almonds.

Servings: persons

2 1/2 cups all-purpose flour
Pinch of salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 tablespoon ground ginger
100 g butter, softened
120 g sugarfree white chocolate, melted
1/2 cup Splenda
1 egg
240 g dark (60%) sugarfree chocolate, melted
330 g sugarfree applesauce
1 teaspoon instant coffee powder
1 cup hot water
4 cups mixed dried fruits and nuts, coarsely chopped (about 1 cm). I personally like to use raisins, apricots, apples, pears, dates, figs, walnuts and almonds.

1
1. Preheat oven to 190u00b0C (375u00b0F)
2
2. In medium bowl, sift together flour, salt, baking soda, cinnamon, nutmeg and ginger. Set aside.
3
3. In large bowl, beat butter and white chocolate together until you have an even mix, and then cream together with Splenda. Beat in the egg, and then beat in the dark chocolate and applesauce until you get en even, thick mixture.
4
4. Gradually add flour mixture until it is completely incorporated into the chocolate mix to form a very thick batter.
5
5. Dissolve the coffee in the hot water and beat into the batter until even. The resulting batter should have the consistency of thick cake mix.
6
6. Fold in the mixed dried fruits and nuts, and pour into a 23 cm (9 inch) round silicone cake mold, and bake 50-60 minutes or until a tester inserted into the center comes out dry.

1859

kcal

Calories

123

Fat

157

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 15 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, Pinch of salt, 1 1/2 teaspoons baking soda, 1 teaspoon ground nutmeg, and more.

Yes, Low-Sugar Chocolate-Ginger Christmas 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.

Low-Sugar Chocolate-Ginger Christmas Cake

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