Black Ginger Cake Low Fat
Indulge in the rich, spiced allure of Black Ginger Cake, a low-fat twist on a classic favorite that’s bursting with warm, earthy flavors. This guilt-free treat combines black treacle (or molasses) and freshly grated ginger for a deep, aromatic profile, while unsweetened applesauce and low-fat yogurt provide moistness without the need for excess oil or butter. Balanced with a medley of cinnamon and ground ginger, each bite delivers a perfectly spiced warmth that pairs beautifully with a hot cup of tea or coffee. With just 15 minutes of prep time and simple pantry ingredients, this wholesome cake is ideal for health-conscious bakers looking to satisfy their sweet tooth. Serve it plain, topped with a dollop of low-fat yogurt, or a light dusting of powdered sugar for a nutritious and comforting dessert that feels as indulgent as it tastes.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 80 grams Brown sugar
- 120 ml Unsweetened applesauce
- 120 ml Low-fat yogurt
- 100 ml Black treacle (or molasses)
- 2 tablespoons Fresh ginger (grated)
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 unit Large egg
- 60 ml Unsweetened almond milk (or low-fat dairy milk)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch (23 cm) round cake pan or line it with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
In a separate bowl, mix the brown sugar, black treacle (or molasses), grated fresh ginger, applesauce, yogurt, and almond milk until well combined.
Add the egg to the wet mixture and whisk thoroughly to incorporate.
Gradually fold the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix as this can make the cake dense.
Pour the batter into the prepared cake pan and smooth out the surface with the back of a spoon.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the cake as is, or with a dollop of low-fat yogurt or a light dusting of powdered sugar for added flair.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 2168 mg | 94% | |
| Total Carbohydrate | 338.0 g | 123% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 175.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 724 mg | 56% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
