11 Reviews of Lightened up Gingerbread Cake

From: PaulaG

On Jun 15, 2006

This is low in fat, low in sugar and has just the right amount of spices. It made a delicious quick dessert for tonight. Instead of the individual spices, I used my Baking Spice Blend Mix Baking Spice Blend Mix.

From: Happy Harry #2

On Mar 3, 2006

To be able to have a dessert that can have a touch of holidays is great. I always think of X-mas when I have ginger..anything! This will become a regular for that time of the year. AND we all know how calorie-laden all the treats are at that time of the year and now we have an alternative. I do recommend seeing to it that your spices are not too old or they will not shine through and the flavor will be lacking.I will be making this again, and, I think I will add some raisins too. Thanks, kind lady, for posting this jewel.

From: TexasHurricane

On Aug 6, 2007

Wow this is good! I've been craving gingerbread and came across this recipe and just had to try it - you can't even tell its low-fat! I used 1/8 cup Splenda and 1/8 cup sugar and was a little generous with the spices and it came out beautifully. I only had to cook mine for 25 minutes and it was perfect. Definitely good when warmed up - thanks for posting!

From: Chef Dudo

On Apr 27, 2006

Mmmmm, love it. The spices are just right and it smells heavenly while baking. It didn't last long enough to be tried with ice-cream, that's for the next time I make it. Thanks for posting this low-fat gem.

From: KlynnPadilla

On Sep 20, 2007

Delicious! Just the right balance of sweet and spice, and also very quick and easy. Mine was done after about 25 minutes in the oven. I never would've guessed that it's low-fat. Thanks for a keeper!

From: LauraD

On Jul 29, 2007

Very Good! I upped the amount of spices (just the way I like it) but kept to the recipe other than that. I also added some minced candied ginger, though it really wasn't necessary because it was good on its own.

From: mikekey

On Mar 9, 2008

I love gingerbread and like this healthier version very much! I used half Splenda and half sugar (1/8th cup each). I baked it in an 8-inch round pan for 25 minutes, and it was done perfectly. I also added about a tbls. of chopped, crystallized ginger for added zing.

From: ShaGun

On Aug 29, 2009

This is good warm. They are not too sweet but taste fine. My boys (ages 3 & 6) enjoyed them as well.

From: Mimosas for Mr & Mrs

On Nov 28, 2008

I loved this! Made it for Thanksgiving...it was perfect because it wasn't killer-sweet and was also relatively healthy. It was fabulous in the morning for a nice breakfast as well! Thank you!!!

From: Pardeemom

On May 21, 2008

Nice cake recipe. I made mine in a 8x8 pan and it was done after 30 minutes, maybe sooner if I'd been paying attention! The only thing I changed is I used cloves instead of allspice (I'm not fond of allspice). It might be good with some chocolate chips!