Total Time
50mins
Prep 20 mins
Cook 30 mins

This is a fantastic gingerbread that also happens to be low-fat and dairy-free! I especially love the addition of crystallized ginger. This is another recipe from the superb Heather Van Vorous.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Spray a 9" square baking pan with cooking oil and set aside.
  3. Whisk dry ingredients (flour through salt) with a metal whisk until thoroughly blended.
  4. Add the wet ingredients (molasses through vanilla) to the dry with a few swift strokes of a wooden spoon.
  5. Pour batter into prepared pan and bake for 30-40 minutes, or until a toothpick or cake tester inserted into the center of the gingerbread comes out clean.
  6. Cool on rack.

Reviews

(1)
Most Helpful

Yummy! I doubled the recipe and it rose up nice and high in my 9 x 13 inch pan. This was easy to make and delicious. I didn't have orange juice so I subbed with some lemon and water...same thing fo the egg beaters. I just measured out whole eggs. We will make this again!

LaurietheLibrarian April 29, 2010

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