Beau Gustafson; Katie Stoddard
Yield
12 servings (serving size: ) (serving size: 1 square)

"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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Ratings & Reviews

sweetkiwi's Review

daisybakers
December 31, 2014
The texture of this cake is awesome! Super soft, fluffy and a little sticky. It definitely tastes "healthy", but in a good way. Not too sweet either.

NEWisconsinCook's Review

sweetkiwi
March 29, 2011
This is a good cake, but not for everyone. Not everyone enjoys gingerbread like flavor. Great way to enjoy flax. I substituted Splenda for the white sugar - with all the molases you will never know!

daisybakers's Review

KeiraRochelle
February 28, 2009
This is absolutely the best ginger cake I have ever tasted! It is simple and easy to make and loved by all. Doesn't need the powdered sugar or apple slices. Great for holiday gifts when baked in mini loaf pans.

JasonM's Review

carolfitz
February 18, 2009
We make this about twice a year and love it so much each time. I love how the molasses makes the whole cake taste so rich and warm! We typically serve this sitting in a shallow saucer of milk or a wee bit of half & half. It's great!

KeiraRochelle's Review

NEWisconsinCook
November 17, 2013
N/A