Splenda® Gingerbread Cake

Photo: kellyhomburg

This reduced-calorie version will let you enjoy that rich gingerbread flavor without all of the added sugar.

Yield: 18 servings ( Serving Size: 1 slice )
Community Recipe from


  • 2 cup(s) unsweetened applesauce
  • 3/4 cup(s) molasses
  • 1/3 cup(s) Vegetable Oil
  • 3 Eggs
  • 3 cup(s) all-purpose flour
  • 1 1/3 cup(s) Splenda® No Calorie Sweetener, Granulated
  • 2 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 2 teaspoon(s) ground ginger
  • 1 1/2 teaspoon(s) cinnamon
  • 1 1/2 teaspoon(s) ground cloves


  1. 1. Preheat oven to 350 degrees F. Spray Bundt pan with butter-flavored cooking spray. Set aside.
  2. 2. Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
  3. 3. Blend remaining dry ingredients in a separate bowl. Mix well.
  4. 4. Add dry ingredients to the applesauce mixture. Stir well.
  5. 5. Pour cake batter into prepared pan. Bake in preheated 350 degrees 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.

January 2012

This recipe is a personal recipe added by kellyhomburg and has not been tested or endorsed by MyRecipes.

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