Ginger Cake

Ginger Cake Recipe
Beau Gustafson; Katie Stoddard
"I like to experiment making moist, delicious low-fat desserts. This one also happens to be nutritious, with applesauce, flaxseed meal, and wheat germ." --Anne M. Kotchek, Rockville, MD


12 servings (serving size: ) (serving size: 1 square)

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 22 %
Fat 6.1 g
Satfat 0.7 g
Monofat 2.2 g
Polyfat 2.7 g
Protein 4.8 g
Carbohydrate 46.1 g
Fiber 2.6 g
Cholesterol 35 mg
Iron 2.9 mg
Sodium 284 mg
Calcium 81 mg


1/2 cup granulated sugar
1/2 cup applesauce
2 tablespoons canola oil
2 large eggs
1 cup molasses
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup flaxseed meal
1/2 cup toasted wheat germ
2 teaspoons baking soda
1/2 to 1 teaspoon ground cinnamon
1/2 to 1 teaspoon ground cloves
1/2 to 1 teaspoon ground ginger
1/4 teaspoon salt
1 cup hot water
Cooking spray
1 tablespoon powdered sugar (optional)
Apple slices (optional)


Preheat oven to 350°.

Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Stir in molasses.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl. Add flour mixture and 1 cup hot water alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan. Cut into 12 squares; sprinkle with powdered sugar and serve with apple, if desired.

Anne M. Kotchek, Rockville, Maryland,

Cooking Light

November 2007
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