Low Fat Gingerbread Cake
Indulge in the cozy, spiced flavors of this Low Fat Gingerbread Cake, a guilt-free twist on a beloved classic. Perfectly moist and naturally sweetened with applesauce, honey, and molasses, this holiday-inspired dessert skips the butter and oil while still delivering rich, warm notes of ginger, cinnamon, and cloves. The addition of nonfat Greek yogurt and low-fat milk ensures a tender crumb without compromising on flavor or texture. Ready in just 50 minutes from start to finish, this easy-to-make cake is baked in a convenient 8x8 pan, making it an ideal treat for festive gatherings or quiet afternoons with a cup of tea. Garnish with a light dusting of powdered sugar or a dollop of low-fat whipped cream for the perfect finishing touch. Healthy, delicious, and satisfying—this gingerbread cake proves you don’t have to sacrifice flavor to eat lighter!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cup unsweetened applesauce
- 0.5 cup honey
- 0.5 cup molasses
- 1 large egg
- 0.25 cup nonfat plain Greek yogurt
- 0.5 cup low-fat milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until well combined.
In a separate medium bowl, combine the unsweetened applesauce, honey, molasses, and egg. Whisk until the mixture is smooth and well blended.
Add the Greek yogurt, milk, and vanilla extract to the wet ingredients. Mix well to ensure a smooth consistency.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined. Do not overmix.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Slice into 9 squares and enjoy! For an extra touch, dust lightly with powdered sugar or serve with a dollop of low-fat whipped cream.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2115 mg | 92% | |
| Total Carbohydrate | 406.8 g | 148% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 237.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 658 mg | 51% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2918 mg | 62% | |
*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.
