Gingerbread Coffeecake Splenda
Indulge in the warm, spiced flavors of this Gingerbread Coffeecake made with Splenda—a guilt-free twist on a holiday classic! This cozy creation combines the rich essence of molasses and aromatic spices like ginger, cinnamon, and cloves for an irresistibly fragrant treat that’s lower in sugar without compromising on taste. Moist and tender thanks to unsweetened applesauce and nonfat Greek yogurt, this coffeecake comes together in just 15 minutes of prep time and bakes to perfection in 35 minutes. Optional chopped pecans add a delightful crunch, making it the ideal companion for your morning coffee or an afternoon snack. Whether you’re looking for a festive dessert or a lighter baked good, this easy-to-make gingerbread coffeecake is sure to impress. Perfect for those seeking a healthier, delicious way to enjoy the holidays!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Splenda Granulated Sweetener
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Molasses
- 0.5 cup Nonfat Greek yogurt (plain)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Chopped pecans (optional)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Spray an 8x8-inch baking pan with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, Splenda, ground ginger, cinnamon, cloves, baking soda, and salt until well combined.
In a separate bowl, whisk together the applesauce, molasses, yogurt, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix as this can result in a dense cake.
Fold in the chopped pecans, if using, for added texture and nutty flavor.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffeecake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into 8 pieces and serve warm or at room temperature. Enjoy with your favorite hot beverage!
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 489.5 g | 178% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 136.5 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 563 mg | 43% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3095 mg | 66% | |
*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.
