Low Fat Ginger Spice Cake Recipes

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TRIPLE GINGER & SPICE CAKE



Triple ginger & spice cake image

If you're looking for a slice with spice, try this deliciously moist and sticky ginger cake

Provided by Jane Hornby

Categories     Afternoon tea, Buffet, Snack, Supper, Treat

Time 1h20m

Yield Cuts into 16 squares

Number Of Ingredients 12

250g pack butter
250g dark brown muscovado sugar
250g black treacle
300ml milk
2 eggs
100g glacé ginger from a jar, finely chopped
375g plain flour
2 tsp bicarbonate of soda
1 tsp allspice
2 tsp ground ginger
3 tbsp ginger syrup from the jar
5 tbsp icing sugar

Steps:

  • Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.
  • Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.
  • Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.
  • To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.

Nutrition Facts : Calories 360 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 39 grams sugar, Protein 46 grams protein, Sodium 0.81 milligram of sodium

BLACK GINGER CAKE (LOW FAT)



Black Ginger Cake (Low Fat) image

Very rich "double" ginger cake. Crystallized ginger is found in the Asian food section. I like to eat it like candy!

Provided by Outta Here

Categories     Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 12

2 cups all-purpose white flour
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/4 cup crystallized ginger, finely chopped
1 1/2 teaspoons baking soda
2/3 cup hot coffee (strong!)
1 cup molasses
1 large egg white
1 tablespoon canola oil
confectioners' sugar (for dusting)

Steps:

  • Preheat oven to 350°F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.
  • Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
  • In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough.
  • Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.
  • Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.

Nutrition Facts : Calories 270.6, Fat 1.9, SaturatedFat 0.2, Sodium 360, Carbohydrate 60.8, Fiber 1, Sugar 32, Protein 3.3

GINGER SPICE CAKE



Ginger Spice Cake image

I make this spice cake every year during the holidays. It has such lovely rich ginger flavor and dense texture, you can simply dust it with confectioners' sugar and call it done! To make it extra-special, top it with some fresh whipped cream and a drizzle of real maple syrup. -Christine Campbell, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

10 tablespoons butter, softened
1 cup maple syrup
3 tablespoons brown sugar
2 large eggs, room temperature
2 cups all-purpose flour
2 tablespoons ground ginger
2 tablespoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 can (14 ounces) sweetened condensed milk
Whipped cream and additional maple syrup, optional

Steps:

  • Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper., In a large bowl, beat butter, maple syrup and brown sugar until blended. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, ginger, cinnamon, baking powder, allspice, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack; remove paper. Cool completely. If desired, serve with whipped cream and additional maple syrup.

Nutrition Facts : Calories 368 calories, Fat 14g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

LOW-FAT GINGER SPICE CAKE



LOW-FAT GINGER SPICE CAKE image

Categories     Cake     Ginger     Rice     Dessert     Bake     Low Fat

Yield 8

Number Of Ingredients 18

1/3 c. granulated sugar;
1/3 c. honey;
1/2 c. applesauce;
1/2 c. plain yogurt;
2 eggs, beaten;
2 Tbsp. canola oil;
1 tsp. pure vanilla extract;
2 Tbsp. fresh ginger, minced;
1 c. cooked rice (white or brown);
1 3/4 c. cake flour;
1/2 Tbsp. baking soda;
1/2 Tbsp. baking powder;
1/2 Tbsp. ground cinnamon;
1 tsp. ground ginger powder;
1/2 tsp. ground cloves;
1/2 tsp. Asian 5-spice powder (optional);
pinch of ground cardamom;
1/4 c. chopped walnuts, lightly toasted.

Steps:

  • - Preheat oven to 375 degrees F. - Line the bottom of a 9" cake pan with parchment paper. Lightly coat the entire cake pan with cooking spray. 1. In a medium bowl, combine all dry ingredients: rice, flour, baking soda and powder, cinnamon, ginger powder, cloves, and cardamom. Mix well. 2. In a separate bowl, combine the sugars, applesauce, yogurt, eggs, oil, vanilla, and fresh ginger. 3. Gradually add the dry ingredients to the wet ingredients and gently mix until just incorporated. Add the walnuts and fold gently. Be careful to avoid overmixing! 4. Pour the batter into the prepared cake pan. 5. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. 6. Allow cake to cool slightly before removing from pan. Place on a wire rack and cool completely. Optional: serve with a honey-yogurt sauce. Mix about 1/4c. honey into 1 c. plain yogurt. Whisk until smooth and adjust to taste. Spoon sauce alongside the ginger cake and serve!

FLOURLESS MOLTEN SPICE CAKE



Flourless Molten Spice Cake image

An easy flourless cake made as individual servings for each of your guests. A rich chocolate cake with a molten center. An easy Valentine's Day dessert.

Provided by Katering by Kreft

Categories     Chocolate Cake

Time 35m

Yield 2

Number Of Ingredients 8

4 (1 ounce) squares semisweet baking chocolate
½ cup unsalted butter
1 tablespoon red wine
1 teaspoon pure vanilla extract
1 cup powdered sugar
¼ teaspoon ground ginger
2 large eggs
1 large egg yolk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of two 6-ounce ramekins.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Remove from the heat and whisk in wine and vanilla. Whisk in powdered sugar and ginger until smooth. Allow to cool slightly, about 5 minutes.
  • Whisk in eggs and egg yolk. Pour mixture into the prepared ramekins.
  • Bake in the preheated oven until sides are firm and centers are soft, about 10 minutes. Remove from the oven and let stand for 1 minute, then loosen edges with a knife and invert each ramekin onto a serving plate. Serve immediately.

Nutrition Facts : Calories 1041.9 calories, Carbohydrate 95.8 g, Cholesterol 410.4 mg, Fat 71.3 g, Fiber 4 g, Protein 12.1 g, SaturatedFat 41.5 g, Sodium 81.4 mg, Sugar 90.2 g

MOIST LOW-FAT APPLE SPICE CAKE



Moist Low-Fat Apple Spice Cake image

My boyfriend and I invented this recipe for his mom's birthday and it came out great! It is very moist, with a denser texture than most cakes. Due to the large amount of apples, you can use less fat, and eggs are not needed at all. For best results, use firm, tart apples such as McIntosh, Courtland or Fuji.

Provided by Sephardi Kitchen

Categories     Breads

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 19

1/4 cup margarine, softened
2/3 cup light brown sugar
1 1/2 cups low-fat buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups apples, peeled, cored and finely chopped
1/2 cup applesauce
1 tablespoon cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup pecans, coarsely chopped
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 pinch salt
1 -2 tablespoon skim milk (amounts may need adjusting)

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, beat together the brown sugar with the margarine until smooth. Beat in the buttermilk.
  • In a smaller bowl, combine the flour, salt, baking soda and powder, and spices. Add the flour mixture and chopped apples/applesauce to the sugar-buttermilk mixture. Wisk vigorously or blend in an electric mixture for several minutes, or until well blended.
  • Coat the inside of a bundt cake pan with butter or margarine, and then cover with a thin layer of flour to prevent sticking. To the bottom and sides of the pan, add the crushed pecans. If desired, additional pecans may be used on the sides of the pan or added to the cake batter.
  • Pour the batter into the greased/floured pan, and bake at 350 degrees for 40-45 minutes or until a wooden toothpick comes out clean. Remove the pan and allow to cool on a wire rack. Once cool, invert onto a serving dish.
  • To make the icing: Using a fork, combine the powdered sugar and salt in a small bowl with the vanilla. Gradually add the milk while stirring, until it reaches the desired consistency. Drizzle over the top and sides of the cake.

CHINESE FIVE-SPICE GINGER CAKE



Chinese Five-Spice Ginger Cake image

The exotic Asian flavor will surprise everyone's taste buds. I tried a similar cake when I was living in the US. It is definitely an interesting use of the Chinese five-spice! I make this cake based on my tasting memory, and I added in some ingredients that I consider will go well with it.

Provided by Jiji. Wanderlust

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h35m

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ cup chopped crystallized ginger
1 ½ tablespoons grated orange zest
4 teaspoons baking powder
1 ½ teaspoons Chinese five-spice powder
½ teaspoon salt
1 cup unsweetened applesauce
½ cup brewed black tea
2 eggs
½ cup white sugar
2 tablespoons white sugar
¼ cup sunflower seed oil
½ tablespoon ground turmeric, or to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
  • Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
  • Mix applesauce and tea together in a separate bowl.
  • Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  • Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
  • Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

Nutrition Facts : Calories 168 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 5.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 273.4 mg, Sugar 13.3 g

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