LOW-FAT GLUTEN-FREE GINGERBREAD CAKE
Make and share this Low-Fat Gluten-Free Gingerbread Cake recipe from Food.com.
Provided by Chef A. Rocuant
Categories Breakfast
Time 35m
Yield 9 portions, 9 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients.
- Combine wet ingredients.
- Combine wet and dry ingredients.
- Pour into lightly greased 8" x 8" pan.
- Bake 30 minutes at 300*F convection oven, or 30-40 minutes 350*F conventional oven.
Nutrition Facts : Calories 170.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.5, Sodium 131.3, Carbohydrate 39.9, Fiber 1.8, Sugar 17.4, Protein 3
GLUTEN-FREE GINGERBREAD CAKE
A family tradition of ours is to make a gingerbread cake for Christmas morning shaped like a gingerbread man. In the past, we've decorated him with icing and even had a single, big cake pan (which, in recent years, got damaged). We now use this updated, gluten-free recipe in two, small pans which are, roughly, the same volume as 9" cake pans.
Provided by David J Rust
Categories Dessert
Time 1h15m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream the softened butter and the brown sugar, together. Once it is lighter and both ingredients are fully incorporated into one another, set aside.
- Add the remaining ingredients and slowly mix to combine. You should get a sticky, thick batter.
- Pour into two oiled-and-floured (with gluten-free flour) 9" baking pans.
- Place into a heated 350 degree (Fahrenheit) oven for about an hour. Test the cakes with toothpicks starting around 45 minutes. When the toothpicks can be inserted into the center of a cake and removed with no sticky residue on the pick, it is done.
- De-pan and turn out to cool.
- Serve with whipped cream.
Nutrition Facts : Calories 109.9, Fat 1.9, SaturatedFat 1.1, Cholesterol 16.1, Sodium 110.3, Carbohydrate 23.2, Fiber 0.1, Sugar 18.9, Protein 0.8
GLUTEN FREE, LOW FAT, SPICED CARROT CAKE
Delectable, low fat, gluten-free cake that doesn't require dozens of specialty flours and ingredients. Moister and lighter than traditional versions. Chock full of carrots, but the kids will never know.
Provided by N N N
Categories Dessert
Time 1h15m
Yield 1 2-layer cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
- In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
- Sift all dry ingredients together.
- On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
- Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
- Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
- Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
- Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
- Turn cakes out onto baking racks, and allow to cool completely before frosting.
- Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.
Nutrition Facts : Calories 121, Fat 2.1, SaturatedFat 0.6, Cholesterol 32.2, Sodium 204.7, Carbohydrate 24.9, Fiber 0.6, Sugar 21.1, Protein 1.6
DAIRY-FREE GINGERBREAD CAKE
Make and share this Dairy-Free Gingerbread Cake recipe from Food.com.
Provided by Kree6528
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Lightly oil a 9-inch square baking pan.
- In a large bowl, sift together both types of flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside.
- In a medium bowl, whisk together the remaining ingredients until well combined.
- Add the wet ingredients to the dry ingredients and whisk until blended.
- Pour the mixture into baking pan.
- Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
- Allow to cool before serving.
- Serve with a scoop of soy ice cream!
Nutrition Facts : Calories 251.6, Fat 9, SaturatedFat 1.2, Sodium 201.9, Carbohydrate 39.9, Fiber 2.2, Sugar 15, Protein 3.9
LOW FAT GINGERBREAD CAKE
Anyone who likes gingerbread cookies will like this cake. It is one of my Godson's favourite cakes and it is often a race to see who gets the last piece!
Provided by Kim A. Heaphy
Categories Dessert
Time 50m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Lightly oil a 1/2 gallon (7 X 11 inch) baking pan. Set aside.
- In a large bowl, whisk together wet ingredients (apple butter, buttermilk, molasses, oil, egg and vanilla).
- In another bowl, stir together dry ingredients (flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt), breaking up any lumps of brown sugar with your fingertips.
- Stir dry ingredients into apple butter mixture until well combined.
- Scrape batter into prepared baking dish and smoothing top.
- Bake for 30 to 40 minutes or inserted knife comes out clean. Let cool for 10 minutes before removing from pan.
GLUTEN-FREE GINGERBREAD
Enjoy our gluten-free version of gingerbread. We've shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree
Provided by Liberty Mendez
Time 35m
Yield Makes 14-16
Number Of Ingredients 8
Steps:
- In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
- Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
- Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs
Nutrition Facts : Calories 145 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Protein 1 grams protein, Sodium 0.23 milligram of sodium
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