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Low-Fat Low-Sugar Gingerbread Cake
Low-Fat Low-Sugar Gingerbread Cake Recipe Courtesy of SPLENDA | Pareve
1 hour, 25 minutes 15 minutes
20 minutes
50 minutes
1 bundt cake

This reduced calorie version will let you eat all you want, and doesn’t sacrifice flavor.

  • 2 cups unsweetened applesauce
  • ¾ cup molasses
  • ⅓ cup vegetable oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 1⅓ cups SPLENDA No Calorie Sweetener, granular
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground cloves

  1. Preheat oven to 350°F. Spray bundt pan with cooking spray. Set aside.
  2. In a bowl combine the applesauce, molasses, and vegetable oil. Mix to combine and then add the eggs. Stir well.
  3. In a separate bowl combine the flour, Splenda, baking soda, baking powder, salt, ginger, cinnamon and cloves. Mix well.
  4. Add the dry ingredients to the applesauce mixture. Stir well.
  5. Pour the cake batter into prepared pan.
  6. Bake in for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack approximately 20 minutes.
  7. Invert cake onto serving plate.
  8. Serve warm or cool.

Serving Suggestions:

  • Place 1/2 cup Splenda Granular in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar.
  • Serve with sauteed apples or non-dairy topping.