Gingerbread Cake

By Hklbrries

Serving suggestion: 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.

Ingredients

• 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 Granular
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves

Details

Servings 18
Adapted from splenda.com

Preparation

Step 1

Preheat oven to 350 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 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.

Nutrition Information:
Per serving
172 calories
5 g fat (26.1% calories from fat)
3 g protein
29 g carbohydrates
1 g fiber
31 mg cholesterol
242 mg sodium