This beautifully light version of traditional gingerbread uses whole-wheat pastry flour to add fiber, vitamins and phytochemicals that regular white flour lacks. Naturally sweet molasses and aromatic spices keep this dessert moist and flavorful. Serve warm with fresh fruit or a cup of tea for a comforting holiday treat.
- Canola oil spray
- 2 cups cake flour
- 1/2 cup packed light brown sugar
- 1/2 Tbsp. ginger
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup dark molasses
- 1/2 cup unsweetened applesauce
- 6 Tbsp. canola oil
- 1 large egg
- 1/2 cup boiling water
Preheat oven to 350 degrees. Coat inside of a 10-inch pan with canola oil spray. Sift together flour, sugar, spices, baking soda, and slay into a medium bowl.
In a separate, large bowl whisk together molasses, applesauce, oil, and egg until well blended. Add dry ingredients and stir until well blended. Whisk in boiling water.
Pour batter into baking pan. Bake until cake begins to pull away from pan and toothpick inserted near the center comes out clean. (About 35 minutes.) Invert cake onto a platter and cool to lukewarm for about 15 minutes.
Cut and serve with vanilla frozen yogurt, if desired.
Makes 9 servings (1 inch square). Per serving: 260 calories, 10 g total fat (1 g saturated fat, 0 g trans fat), 20 mg cholesterol, 39 g carbohydrates, 3 g protein, 3 g dietary fiber, 350 mg sodium, 21 g sugar, 19 g added sugar.
Recipe from the American Institute for Cancer Research.