The upcoming holiday season isn’t complete without a delicious gingerbread dessert!
Try this healthy, diabetic-friendly and low-fat treat, from EatingWell, at your next gathering!
2 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cloves
½ cup canola oil
¼ cup granulated sugar or sugar substitute blend (see Tip)
1 ¼ cups cold water
⅔ cup full-flavor molasses
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1 (16 oz.) package Powdered sugar
1 tablespoon Edible flowers *optional
Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; set aside.
In a large bowl, whisk together oil and sugar until combined. Add the cold water, molasses and eggs; whisk until combined. Add reserved flour mixture all at once to water mixture, whisking just until smooth. Pour into a prepared pan.
Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. If desired, sprinkle with powdered sugar and garnish with edible flowers.
If using sugar substitutes, choose one specific for Baking. Follow package directions to use product amount equivalent to 1/4 cup sugar. If using a sugar substitute, bake the cake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean