Prep 5 mins
Cook 35 mins
Yes, this recipe really is correct - you do not put any eggs or oil into the mix. This is so rich and moist you would never guess it's so low in fat! I make this for breakfast and serve it with a dollop of fat-free whipped topping. It tastes almost like gingerbread.
- Stir all three ingredients together.
- Pour into 13 x 9 pan sprayed with non-stick spray.
- Bake at 350 degrees for 30-35 minutes.
This is a very moist cake. I liked it and I am always looking for low fat recipes. My family didn't like it but my coworkers gave it a "10" stars.Thanks for sharing.
A friend gave me this recipe several years ago. I use chopped pecans or walnuts in cake & a lemon or orange juice powder sugar icing. My co workers devoured it.
I baked this cake 35 minutes but I think it could have used another 10 minutes or so in the oven, also some raisins or nuts for texture. Very good flavor.