Gingerbread Tea Cake

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This low-calorie cake gets its festive flavor from molasses, cinnamon, ginger and ground cloves. Serve it for dessert during the holidays.

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Prep Time:
25 mins
Additional Time:
40 mins
Total Time:
1 hr 5 mins
Servings:
35
Yield:
35 servings

Nutrition Notes

Is Gingerbread Tea Cake Good for You?

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 our heart-healthy category and is appropriate for people with diabetes.

Is This Recipe Vegetarian-Friendly?

Yes, as long as you eat eggs, Gingerbread Tea Cake fits a vegetarian lifestyle.

Tips from the Test Kitchen

Is There a Substitute for Sugar in This Recipe?

If you're looking for a sugar substitute, you can use Splenda Sugar Blend for baking. Follow the package directions to use the product amount equivalent to 1/4 cup sugar. If using a sugar substitute, bake the cake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.

What Can I Serve with Gingerbread Tea Cake?

Serve with fresh raspberries and a dollop of whipped cream or Bourbon Whipped Cream for an elegant holiday dessert your guests will love.

Frequently Asked Questions

Can I Make Gingerbread Tea Cake Ahead?

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. 

Additional reporting by Carrie Myers, M.S., and Jan Valdez

Ingredients

  • 2 ⅓ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ teaspoon ground cloves

  • ½ cup canola oil

  • ¼ cup granulated sugar or sugar substitute blend equivalent to 1/4 cup sugar

  • 1 ¼ cups cold water

  • cup full-flavor molasses

  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten

  • Confectioners' sugar for dusting

  • Fresh raspberries for garnish

Directions

  1. 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.

  2. 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.

  3. 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

Originally appeared: Diabetic Living Magazine

Nutrition Facts (per serving)

83 Calories
3g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 35
Serving Size 1 serving
Calories 83
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 1g 2%
Total Fat 3g 4%
Saturated Fat 0g 1%
Vitamin A 43IU 1%
Sodium 54mg 2%
Calcium 20mg 2%
Iron 1mg 4%
Magnesium 17mg 4%
Potassium 105mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

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