Gingerbread Cake - shhhhh, it has zero added sugar!

I have baked gingerbread houses for over 30 years ñ thereís nothing quite like the smell of warm cinnamon, ginger, and molasses in your kitchen.

This cake is moist and absolutely delicious ñ especially when you top it with some warm applesauce and whipped cream. This dessert gets my vote for top dessert to serve on your holiday table! It makes a small cake to cut into 9 squares - take this to your family gathering and watch it disappear.


  • 1/2 cup butter, softened
  • 1/2 cup Truvia Baking Blend, sugar replacer
  • 1 egg
  • 1/4 cup molasses
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt


  • Spray an 8 inch deep round or square cake pan with non-stick cooking spray and preheat oven to 350 degrees.
  • Cream the butter and sugar replacer until smooth and creamy; blend in the egg, molasses, and milk.
  • In a small bowl combine the flour, baking powder, baking soda, ginger, cinnamon and salt.
  • Add to the wet ingredients and beat until creamy and smooth.
  • Bake for 25 to 35 minutes, until cake tester comes out clean.
  • Cool for ten minutes and turn onto wire rack to cool completely.
  • Cut into 9 squares. Serve dusted with powdered sugar or top with homemade applesauce and a dollop of whipped cream.

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