This is by far the moistest and rich gingerbread cake I have ever made. Adapted straight out of a diabetic cookbook because gingerbread is a favorite of Dave’s and it’s definitely one of mine, too! You’ll be surprised how good this and you’ll think that your cheating.
This is by far the moistest and heavenly gingerbread cake I have ever made. Straight out of a diabetic cookbook because gingerbread is a favorite of Dave’s and it’s definitely one of mine, too!
Rich, thick, dark molasses, a limited amount of sugar, cinnamon and lots of ginger make this a superb dessert. Did I say ginger? Lots of ginger, as in powdered and crystallized. In chunks mind you. Lovely little chunks of ginger in each bite.
For this recipe I decided to bump up the powdered ginger as well as adding diced, crystalized ginger. The chewy, bright flavor of the ginger is different then just the powdered and with a hint of heat. To stay true to the book and to keep sugar levels down, don’t add the crystalized ginger bits.
The sugar that coats the nuggets of crystalized ginger serves two purposes here. First I use less sugar in the batter and secondly it almost caramelizes on the pieces you place on top of the cake.
Start off by preheating your oven to 350°. Coat a 8×8 baking dish with cooking spray and dust with flour to coat evenly. Set aside.
In a large bowl sift the dry ingredients together. Add the water, molasses, melted butter and egg whites. Beat with electric mixer on medium until combined then for 2 minutes on high. Spread into prepared baking dish and sprinkle top with chopped crystallized ginger chunks.
Bake for 20 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before cutting. Serve with whipped cream or your favorite whipped topping. This is one Super Moist Gingerbread Cake!
Between the soft cake that has cinnamon, molasses and powdered ginger to the kicker that comes from the nuggets of crystalized ginger, this is a regular dessert in rotation at our house. Hope it becomes one in yours, too. When I first tried baking desserts that were more in line for a diabetic this instantly was one that impressed.
By adding a little more powdered ginger and the diced crystalized, it took this from simple dessert to a more impactful and flavorful one. Enjoy!
- 1 1/2 cups flour sifted
- 2 tbsp sugar
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup water
- 1/3 cup dark molasses
- 3 tbsp butter melted
- 3 egg whites
- 1/2 cup crystallized ginger (optional) chopped
- Preheat oven to 350°F.
- Coat a 8x8” baking dish with cooking spray and dust with flour to coat evenly. Set aside.
- In a large bowl sift the dry ingredients together. Add the water, molasses, melted butter and egg whites. Beat with electric mixer on medium until combined then for 2 minutes on high.
Spread into prepared baking dish and sprinkle top with chopped crystallized ginger chunks (optional).
- Bake for 20 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before cutting.
- Serve with whipped cream or your favorite whipped topping.
The crystalized ginger may be omitted for less sugar. Nutrition information is without.
[…] of Dave’s favorite cookies are Ginger Snaps and he loves my Super Moist Gingerbread Cake, which has lots of chunks of crystallized ginger laced throughout. So my first thought was a […]