Gingerbread Layer Cake (diabetic)
Printed from Inclusive Kitchen — Gingerbread Layer Cake
Gingerbread has a long and storied history, dating back to ancient times when it was made with honey and spices. The modern version we know and love today, particularly in the form of cakes and cookies, became popular in Europe during the Middle Ages. This diabetic-friendly gingerbread layer cake is a delightful twist on the classic, offering all the warm spices and rich flavors without the guilt. With a careful balance of ingredients, this cake is sweetened with alternatives that keep the sugar content low while still delivering on taste.
The cake layers are infused with the warm spices of ginger, cinnamon, and nutmeg, creating a cozy aroma that fills your kitchen as it bakes. The cream cheese frosting adds a tangy sweetness that perfectly complements the spiced layers. It’s a cake that not only looks impressive but also tastes divine, making it a wonderful centerpiece for holiday gatherings or special occasions. And let’s be honest, who wouldn’t want to indulge in a slice of cake that’s both delicious and considerate of dietary needs?
When baking this cake, it’s essential to use a good quality sugar substitute that measures like sugar, ensuring that the texture remains light and fluffy. The frosting, made with reduced-fat cream cheese, is equally important; it provides that creamy richness without overwhelming sweetness. This cake is a testament to the idea that you can enjoy dessert while still being mindful of your health. So, gather your ingredients and get ready to impress your friends and family with this delightful diabetic-friendly gingerbread layer cake. After all, it’s the season for giving—and what better gift than a slice of cake that everyone can enjoy?
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cups unsweetened applesauce
- 0.75 cups sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cups buttermilk
- 8 ounces reduced-fat cream cheese
- 1 cup powdered sugar substitute
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper. This ensures easy removal of the cakes once baked.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground nutmeg, and 0.5 teaspoon of salt. This blend of spices will give your cake that classic gingerbread flavor.
- In a large mixing bowl, combine 0.5 cups of unsweetened applesauce and 0.75 cups of sugar substitute. Beat in 2 large eggs and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk. Start and end with the flour mixture, mixing until just combined. Overmixing can lead to a dense cake, so stop as soon as you see no dry flour.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This cooling step is crucial for a stable frosting later.
- While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat 8 ounces of reduced-fat cream cheese until smooth. Gradually add 1 cup of powdered sugar substitute and 2 tablespoons of milk, mixing until creamy and spreadable.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. This will help keep the layers moist and flavorful.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining cream cheese frosting to frost the top and sides of the cake. A spatula works well for creating a smooth finish.
- For a decorative touch, consider sprinkling some ground cinnamon or a few gingerbread cookie crumbs on top of the frosted cake. This adds visual appeal and a hint of extra flavor.
- Slice the cake into 12 equal pieces. Serve immediately or refrigerate for up to 3 days. The flavors will continue to meld, making each slice even more delicious.
- When serving, pair each slice with a cup of herbal tea or coffee for a delightful afternoon treat. Just remember, moderation is key—even with a diabetic-friendly cake!
Nutrition (per serving)
- Calories: 180
- Carbs g: 22
- Protein g: 4
- Fat g: 7
- Sugar g: 2
