We did not like this recipe. It was spongy and had a total lack of ginger flavor. Will not make again. I also agree that the recommend baking time was too long. My cake was done after approximately 1/2 the time. I agree that it was totally rubbery texture.
The recommended baking time was too long for my usually slow oven, so I will reduce the time when I make it again. The whole family liked it.
Has a rubbery texture. The batter was so thin I baked it in a 8x8 pan to make it more cake-like, for 20 minutes. Taste was okay but not great.
This is good warm. They are not too sweet but taste fine. My boys (ages 3 & 6) enjoyed them as well.
I loved this! Made it for Thanksgiving...it was perfect because it wasn't killer-sweet and was also relatively healthy. It was fabulous in the morning for a nice breakfast as well! Thank you!!!
Nice cake recipe. I made mine in a 8x8 pan and it was done after 30 minutes, maybe sooner if I'd been paying attention! The only thing I changed is I used cloves instead of allspice (I'm not fond of allspice). It might be good with some chocolate chips!
I love gingerbread and like this healthier version very much! I used half Splenda and half sugar (1/8th cup each). I baked it in an 8-inch round pan for 25 minutes, and it was done perfectly. I also added about a tbls. of chopped, crystallized ginger for added zing.
I love gingerbread, and this recipe is delicous and easy. I love that this recipe is so low fat. I'm the only gingerbread eater in my house, so I often freeze this in individual portions.It is delicious right out of the freezer or warmed up.
Delicious! Just the right balance of sweet and spice, and also very quick and easy. Mine was done after about 25 minutes in the oven. I never would've guessed that it's low-fat. Thanks for a keeper!