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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!

Servings: Makes 12 servings

 GREEN: 2 SmartPoints for 1 serving or 5 SmartPoints for 2 servings

 BLUE : 2 SmartPoints for 1 serving or 5 SmartPoints for 2 servings

 PURPLE : 2 SmartPoints for 1 serving or 5 SmartPoints for 2 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! 

Servings: Makes 12 servings 

 

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. Serve! 

Servings: Makes 12 servings

 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. 

  • The overall point value per serving is the same if you use this homemade frosting in place of the sugar free vanilla frosting

Notes:

  • 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.
  • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.
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
  • 6 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! 

    Servings: Makes 12 servings  

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

Notes

    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. 

    The overall point value per serving is the same if you use this homemade frosting in place of the sugar free vanilla frosting

    Notes:

    • Point value includes frosting. It is one less point without the 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. 
    • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn't realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.

Nutrition Information:

Yield:

12

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

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

Heather Valdez

Friday 29th of November 2019

I made this for Thanksgiving yesterday and took it to a dinner with no other WW members and everyone loved it. I had it with coffee this morning and it was great. Thanks for the fun recipe!

Cheryl

Friday 29th of November 2019

I made this and it was Delicious. It needed more time cooking, as the toothpick did not come out clean, but I think I overdid it, but regardless, while the crust was too hard, the taste was great, and the inside was perfect.... yummmm

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