THE DIABETIC PASTRY CHEF’S SUGAR-FREE GINGERBREAD CAKE RECIPE

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The Diabetic Pastry Chef’s Sugar-Free Gingerbread Cake Recipe

 Mr. Divabetic  12/01/2023  D-Stories, Diva TalkRadio, Food and Nutrition, Uncategorized

Last night, our friend, Stacey Harris, the Diabetic Pastry Chef, demonstrated how to make her favorite recipe for Sugar-Free Gingerbread Cakes at Divabetic’s Holiday Sugarfree Baking Party on Zoom.

The Diabetic Pastry Chef’s Sugar-Free Gingerbread Cake Recipe

Ingredients

2 eggs

3/4 cup sugar substitute of your choice

3/4 cup molasses

3/4 cup butter, melted

2 1/2 cups all-purpose flour

2 tsps baking powder

2 tsps ground ginger

1 1/2 tsps cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 tsp baking powder

1 cup boiling water

Directions 

Grease an 8×8 inch pan, or grease a pan with 12 square cavities; set aside. Preheat oven to 350 degrees.  

In a bowl of an electric mixer, beat eggs until well combined. Add sugar substitute, molasses, and melted butter. Beat well.

In a separate bowl, sift together all dry ingredients.

Alternate adding the dry ingredients and boiling water into the batter, beating until each addition is combined and smooth and no large lumps remain. Pour into pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool.  

You may want to sprinkle sugar-free confectioner’s erythritol on top of the cooled cake for decoration. Serve each slice of gingerbread with a dollop of whipped cream.

Stacey’s Notes: I used White Lily All-Purpose flour to make the cake light in texture. Feel free to mix your flours to decrease the carbs, but your cake will not be as light in texture. I also used Splenda Magic Baker as my sugar substitute (white or brown sugar can be used) in this recipe.

Recipe by Stacey Harris