Super Moist Gingerbread Cake

Super Moist Gingerbread Cake1

This is by far the moistest and heavenly gingerbread cake I have ever made. Straight out of a diabetic cookbook because gingerbread is a favorite of Dave’s and it’s definitely one of mine, too!

Rich, thick, dark molasses, a limited amount of sugar, cinnamon and lots of ginger make this a superb dessert. Did I say ginger? Lots of ginger, as in powdered and crystallized. In chunks mind you. Lovely little chunks of ginger in each bite.

Super Moist Gingerbread Cake2

For this recipe I decided to bump up the powdered ginger as well as adding diced, crystalized ginger. The chewy, bright flavor of the ginger is different then just the powdered and with a hint of heat.

The sugar that coats the nuggets of crystalized ginger serves two purposes here. First I use less sugar in the batter and secondly it almost caramelizes on the pieces you place on top of the cake.

Super Moist Gingerbread Cake3

Start off by preheating your oven to 350°. Coat a 8×8 baking dish with cooking spray and dust with flour to coat evenly. Set aside.

Super Moist Gingerbread Cake4

In a large bowl sift the dry ingredients together. Add the water, molasses, melted butter and egg whites. Beat with electric mixer on medium until combined then for 2 minutes on high.

Spread into prepared baking dish and sprinkle top with chopped crystallized ginger chunks.

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