Black Ginger Cake (Low Fat)

READY IN: 55mins
Recipe by Outta Here

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

Top Review by Mia in Germany

This is the most delicious ginger cake I ever tried! I used a gluten free flour mix of 1 c white rice flour, 1/3 c sweet rice flour, 1/3 c tapioca starch, 1/3 c millet flour and 1 tsp. xanthan gum and it turned out perfectly. Also I used only about 1/2 cup brown rice syrup and 3/8 cup molasses and skipped the sugar - it was still plenty sweet for me, just perfect. I'm sorry I can't use confectioner's sugar for decoration, but it tastes fantastic without! I'll for sure make this again. Thanks for sharing! Made for Comfort Cafe Snowqueen's Round 2010.

Ingredients Nutrition


  1. 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.
  2. Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
  3. 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.
  4. 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.
  5. 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.

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