Black Ginger Cake (Low Fat)
photo by Baby Kato
- Ready In:
- 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)
- 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.
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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.
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