Individual Gingerbread Pudding Cake Light
Indulge in the warm, comforting flavors of this lightened-up Individual Gingerbread Pudding Cake, a delightful dessert that's perfect for the holiday season or any cozy evening. Featuring aromatic spices like ground ginger, cinnamon, and nutmeg, this dish layers moist gingerbread cake with a luscious pudding-like sauce that forms naturally as it bakes. Sweetened with molasses and applesauce for a lighter touch, each ramekin-sized portion is finished with a sprinkle of spiced sugar and a gentle pour of hot water to create its signature oozy base. Ready in just 45 minutes, these personal-sized treats are perfect for sharing—or savoring solo! Serve warm with a dollop of whipped cream or a light dusting of powdered sugar for an extra touch of decadence. Whether you're craving a seasonal dessert or a comforting classic, this gingerbread pudding cake delivers festive charm and rich flavor in every bite.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Brown sugar
- 0.25 cup Molasses
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Milk
- 0.75 cup Hot water
- 0.25 cup Brown sugar (for sauce layer)
- 0.25 teaspoon Ground cinnamon (for sauce layer)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease 4 small ramekins or oven-safe bowls.
In a mixing bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, combine the applesauce, brown sugar, molasses, vanilla extract, and egg. Beat until smooth and well blended.
Gradually mix the dry ingredients into the wet ingredients until a smooth batter forms, then stir in the milk.
Divide the batter evenly between the prepared ramekins, filling each about 2/3 full.
In a small bowl, combine the brown sugar and ground cinnamon for the sauce layer. Sprinkle this mixture evenly on top of the batter in each ramekin.
Carefully pour 3 tablespoons of hot water over the top of each ramekin, trying not to disturb the sugar topping.
Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the cakes are puffed up and the tops appear set.
Remove from the oven and let cool for 5-10 minutes before serving. The pudding sauce will form at the bottom, creating a deliciously moist layer.
Serve warm, optionally with a dollop of whipped cream or a dusting of powdered sugar for added sweetness.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 63.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 515 mg | 11% | |
*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.
