Who can resist a warm freshly baked gingerbread cake? This reduced calorie version will let you eat all you want, and doesn't sacrifice flavor.
INGREDIENTS (for 1 servings):
- 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, Granular
- 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
PREPARATION:
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.
Serving Suggestions:Place 1/2 cup SPLENDA® Granular in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar.
Serve with sauteed apples or non-dairy topping.
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