Gingerbread Tea Cake || Gracefult Kitchen

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Gingerbread Tea Cake

Desserts

This low-calorie cake gets its festive flavor from molasses, cinnamon, ginger and ground cloves. Serve it for dessert during the holidays.

Ingredients

2 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cloves
½ cup neutral oil, such as canola or avocado
¼ cup granulated sugar or sugar substitute blend equivalent to 1/4 cup sugar
1 ¼ cups cold water
⅔ cup full-flavor molasses
½ cup refrigerated or frozen egg product, thawed, or 2 large eggs, lightly beaten
Confectioners' sugar for dusting
Fresh raspberries for garnish

Description

Preheat oven to 350ºF. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; set aside.
In a large bowl, whisk together oil and sugar until combined. Add the cold water, molasses and eggs; whisk until combined. Add the reserved flour mixture all at once to the water mixture, whisking just until smooth. Pour into prepared pan.
Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. Sift confectioners' sugar over the top and garnish with raspberries, if desired.