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Prep Time:25 minsAdditional Time:40 minsTotal Time:1 hr 5 minsServings:35Yield:35 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:40 minsTotal Time:1 hr 5 minsServings:35Yield:35 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:35
Servings:
35
Yield:35 servings
Yield:
35 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ⅓cupsall-purpose flour1 ½teaspoonsbaking powder1teaspoonground ginger1teaspoonground cinnamon½teaspoonbaking soda¼teaspoonsalt¼teaspoonground cloves½cupcanola oil¼cupgranulated sugar or sugar substitute blend equivalent to 1/4 cup sugar1 ¼cupscold water⅔cupfull-flavor molasses½cuprefrigerated or frozen egg product, thawed, or 2 eggs, lightly beatenConfectioners' sugar for dustingFresh raspberries for garnish
Cook Mode(Keep screen awake)
Ingredients
2 ⅓cupsall-purpose flour
1 ½teaspoonsbaking powder
1teaspoonground ginger
1teaspoonground cinnamon
½teaspoonbaking soda
¼teaspoonsalt
¼teaspoonground cloves
½cupcanola oil
¼cupgranulated sugar or sugar substitute blend equivalent to 1/4 cup sugar
1 ¼cupscold water
⅔cupfull-flavor molasses
½cuprefrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
Confectioners' sugar for dusting
Fresh raspberries for garnish
Directions
Preheat oven to 350ºF. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; set aside.
In a large bowl, whisk together oil and sugar until combined. Add the cold water, molasses and eggs; whisk until combined. Add the reserved flour mixture all at once to the water mixture, whisking just until smooth. Pour into prepared pan.
Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. Sift confectioners' sugar over the top and garnish with raspberries, if desired.
Equipment
13x9x2-inch baking pan, wire rack
Frequently Asked Questions
While this recipe doesn’t add a lot of nutrients to your day, we all need that go-to dessert that ends a meal on a little sweet note—and Gingerbread Tea Cake offers that while also being low-calorie, low-fat, low-sodium and low-carb. This recipe also fits into ourheart-healthy categoryand is appropriate for people with diabetes.
Yes, as long as you eat eggs, Gingerbread Tea Cake fits a vegetarian lifestyle.
Serve with fresh raspberries and a dollop of whipped cream orBourbon Whipped Creamfor an elegant holiday dessert your guests will love.
Yes, you can wrap the cooled cake in plastic wrap and refrigerate it for up to five days or freeze it for up to three months. Defrost at room temperature.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)83Calories3gFat13gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
