1 c all-purpose flour
1 t baking powder
1/2 t baking soda
2 t cinnamon
1/2 t ginger
1/2 c butter, softened
1/4 c molasses
1/2 c egg substitute or 2 eggs
1 t vanilla
1 c Splenda
1/2 c unsweetened applesauce
Preheat oven to 350ºF. Spray an 8 x 8-in. metal cake pan with vegetable cooking spray.
In small bowl, stir together flour, baking soda, cinnamon, and ginger. Set aside.
In a large mixing bowl, beat butter and molasses with an electric mixer on high speed for approximately 1 minute. Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be very liquid. Add SPLENDA and beat on medium speed for 1 1/2 minutes. Mixture will be lumpy.
Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
Spread batter evenly into prepared pan and bake for 30 minutes at 350°F.
Time: 45 minutes Serves: 8
If you are looking for a recipe for diabetics, this is the one. It is moist and taste a bit like gingerbread. I have tried numerous sugar free recipes and this is the only one that didn't make its way to the trash can. I made this recipe in an individual buttercup pan from Nordicware. Remember to adjust your cooking time if you use a different pan.