This Skinny Gingerbread Bundt Cake is sure to win over the crowd! Delicious and easy to make for this holidays season!

Makes 12 servings

How do I make this Skinny Gingerbread Bundt Cake?

Preheat oven to 350 degrees. Spray a bundt or cake pan with nonstick cooking spray. Set aside.

In a medium mixing bowl combine flour, salt, baking soda, baking powder, ginger, cinnamon, nutmeg and cloves. Stir until well combined.

In a separate large bowl, combine unsweetened applesauce, vanilla extract, egg, and brown sugar substitute. Whisk until well combined.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. (DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients.  

Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool in the pan for about 5 minutes.

Melt frosting in a microwavable bowl for 15-20 seconds or until smooth. Drizzle melted frosting over the top of the cooled cake. 

Sprinkle a bit of nutmeg over the frosting. Serve! 

Ingredients:

• 1 1/2 cup all purpose flour or Kodiak Pancake Mix (I use Gold Medal All Purpose Flour)
• 1 large egg
• 1/2 tsp vanilla extract
• 1 cup unsweetened applesauce sauce
• 3/4 cup zero point brown sugar substitute ( I use Lakanto Monkfruit Golden or Brown Sweetener) 
• 1 tsp baking soda 
• 1 tsp baking powder 
• 1/2 tsp salt
• 2 tsp ground ginger 
• 2 tsp cinnamon 
• 1/4 tsp nutmeg 
• 1/2 tsp ground cloves
• 4 Tbsp Pillsbury sugar free vanilla frosting or homemade sugar free frosting using the recipe in the recipe notes
• Garnish with more nutmeg 

Directions:

1. Preheat oven to 350 degrees. Spray a 9-inch bundt pan  or cake pan with nonstick cooking spray. Set aside.
2. In a medium mixing bowl combine flour, salt, baking soda, baking powder, ginger, cinnamon, nutmeg and cloves. Stir until well combined.
3. In a separate large bowl, combine unsweetened applesauce, vanilla extract, egg, and brown sugar substitute. Whisk until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. (DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients.  
5. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and allow to cool in the pan for about 5 minutes.
7. Melt frosting in a microwavable bowl for 15-20 seconds or until smooth. Drizzle melted frosting over the top of the cooled cake. 
8. Sprinkle a bit of nutmeg over the frosting.
9. Serve! 

Notes:

Let the cake completely cool before storing leftovers. Store leftovers in a air tight container in the refrigerator for up to a week or freeze for up to two months.

Makes 12 servings

 2 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Homemade Sugar Free Frosting Ingredients:

• 3 Tbsp Land o’ Lakes light butter made with canola oil
• 2 oz. light cream cheese, at room temperature
• 1/2 tsp vanilla extract
• 5-6 Tbsp skim milk or unsweetened almond milk
• 1 1/2 cups powdered sugar substitute (I use Lakanto Powdered Monkfruit Sweetener)

Directions:

In a medium bowl cream together the light butter, softened cream cheese, powdered sugar substitute, vanilla and milk until smooth. Add additional milk if frosting needs thinning. Store leftovers in the fridge for up to a week.