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Tall, moist and fluffy, this gingerbread cake is pleasantly – and not overwhelmingly – flavored with ginger, molasses and brown sugar. This might be a bit unusual, but I like to add just a tablespoon of cocoa powder to the dry mixture – not for flavor, but for a deeper color.
Makes 16 squares
New quantity:
Total time: 1 hour 20 minutes
Prep: 10 minutes
Bake: 40 minutes
Cool: 30 minutes
Ingredients
1 1/2 cups white whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
1/3 cup canola oil
1/2 cup molasses
1/2 cup packed brown sugar
2 large eggs
3/4 cup reduced-fat milk
Directions
1. Preheat oven to 350 degrees. Spray a 9-inch square baking pan with baking spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon and cocoa powder.
3. In a medium bowl, whisk together oil, molasses and sugar. Whisk in the eggs and the milk until combined. Gradually whisk wet mixture into flour mixture, whisking until well-combined and smooth.
4. Transfer batter to prepared pan. Bake until top of cake is just firm to the touch and a toothpick inserted in center comes out clean, 35 to 45 minutes, depending on your oven. Mine was ready after 35 minutes. Cool cake in pan on a wire rack, about 30 minutes, then cut into squares and serve.
Nutrition per square
Calories 156.5
Total Fat 5.6 g
Saturated Fat 0.7 g
Cholesterol 24.0 mg
Sodium 111.0 mg
Total Carbohydrate 26.7 g
Dietary Fiber 1.6 g
Sugars 15.4 g
Protein 2.7 g
Weight Watchers Points Plus: 4 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
