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Skinny Gingerbread Bundt Cake

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:

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 PersonalPoints™ for one serving  

How do I know how many points this is on my WW individualized plan? 

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 Personal Points on your individualized plan. 

*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. 

Yield: 12

Skinny Gingerbread Bundt Cake

Skinny Gingerbread Bundt Cake

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

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 22 minutes
Additional Time 10 minutes
Total Time 42 minutes

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 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, melted 
  • Garnish with more nutmeg

Instructions

    1. Preheat oven to 350 degrees. Spray a bundt 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 the sugar free 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. Serve! 

Makes 12 servings  

2 PersonalPoints™ for one serving

Notes

    Smartpoints: GREEN: 2 SmartPoints for 1 serving with or without the frosting or 5 SmartPoints for 2 servings with frosting or 3 SmartPoints for 2 servings without the frosting BLUE: 2 SmartPoints for 1 serving with frosting or 5 SmartPoints for 2 servings with frosting or 1 point for 1 serving without frosting or 3 SmartPoints for 2 servings without frosting PURPLE: 2 SmartPoints for 1 serving or 5 SmartPoints for 2 servings2 SmartPoints for 1 serving with frosting or 5 SmartPoints for 2 servings with frosting or 1 point for 1 serving without frosting or 3 SmartPoints for 2 servings without frosting

    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.

    Notes:

    • Point value includes frosting.
    • The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

    How to store leftovers?! 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.

Nutrition Information

Yield

12

Amount Per Serving Calories 93Total Fat 3gSaturated Fat 0gCholesterol 16mgSodium 365mgCarbohydrates 12gNet Carbohydrates 10gFiber 2gSugar 2gProtein 4g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list

Amy L Mcgaha

Tuesday 21st of December 2021

Do you think I could use sugar-free Pillsbury cake mix

Amy

Monday 20th of December 2021

Could I use Pillsbury sugar free cake mix , was wondering how. That would turn out like,

Margaret Cooper

Saturday 26th of June 2021

Absolutely excellent! I used Flourish Buttermilk Pancake mix instead of flour and Splenda brown sugar. Cake was very moist and spicy. Delicious!

Brenda

Tuesday 8th of December 2020

Could ginger paste be a substitute for the ground ginger

Lindsay Kehl

Tuesday 8th of December 2020

Hi Brenda

You bet! For every 1 tsp of ground ginger, you'll use 1 tablespoon ginger paste.

Hope that helps!

marie johson

Sunday 15th of December 2019

One of the best cake recipe i've ever tried. This vegan gingerbread bundt cake is moist, fluffy and loaded with gingerbread flavour! Thanks for sharing

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