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HouseD-TalesThe Diabetic Pastry Chef’s Sugar-Free Gingerbread Cake Recipe
Mr. Divabetic 12/01/2023 D-Tales, Diva TalkRadio, Meals and Vitamin, Uncategorized
Final night time, our buddy, Stacey Harris, the Diabetic Pastry Chef, demonstrated how you can make her favourite recipe for Sugar-Free Gingerbread Muffins at Divabetic’s Vacation Sugarfree Baking Occasion on Zoom.
The Diabetic Pastry Chef’s Sugar-Free Gingerbread Cake Recipe
Elements
2 eggs
3/4 cup sugar substitute of your alternative
3/4 cup molasses
3/4 cup butter, melted
2 1/2 cups all-purpose flour
2 tsps baking powder
2 tsps floor ginger
1 1/2 tsps cinnamon
1/2 tsp floor nutmeg
1/2 tsp floor cloves
1/2 tsp salt
1/2 tsp baking powder
1 cup boiling water
Instructions
Grease an 8×8 inch pan, or grease a pan with 12 sq. cavities; put aside. Preheat oven to 350 levels.
In a bowl of an electrical mixer, beat eggs till effectively mixed. Add sugar substitute, molasses, and melted butter. Beat effectively.
In a separate bowl, sift collectively all dry substances.
Alternate including the dry substances and boiling water into the batter, beating till every addition is mixed and clean and no giant lumps stay. Pour into pan and bake for 30 to 40 minutes, or till a toothpick inserted into the middle comes out clear. Take away from oven and permit to chill.
You might need to sprinkle sugar-free confectioner’s erythritol on high of the cooled cake for adornment. Serve every slice of gingerbread with a dollop of whipped cream.
Stacey’s Notes: I used White Lily All-Objective flour to make the cake mild in texture. Be happy to combine your flours to lower the carbs, however your cake is not going to be as mild in texture. I additionally used Splenda Magic Baker as my sugar substitute (white or brown sugar can be utilized) on this recipe.
