Beloved Innovation Team has developed a No added
sugar Ginger Cake, using soft and malleable Date Paste for natural sweetness and date - licious taste.
A no added
sugar ginger cake version has been developed in Beloved Innovation Kitchen for manufacturers to comply with the government guidelines on sugar reduction.
Not exact matches
-- Blueberry muffins —
Ginger scones — Sour cream pound
cake — Zvi's cinnamon swirl bread — Old - fashioned soft
sugar cookies — Double peanut chocolate cookies — Beach brownies — Peach pie — Apple cranberry crisp — Carrot
cake — Chocolate chip
cake
ingredients: for the
cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated
sugar 1 teaspoon cinnamon 1/2 teaspoon
ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk
Filed Under: CateyLouBakes Tagged With: Baking, Breakfast, brown
sugar, Brunch,
Cake, chez cateylou, Christmas, Cinnamon, Donut, Doughnut, festive, Frosting,
ginger, gingerbread, holiday, Icing, molasses, powdered
sugar, pumpkin pie spice, winter
lemon
ginger brown
sugar snack
cake.
ingredients: for the
cakes: 55 grams (4 tablespoons) butter, melted 56 grams (4 tablespoons, 60 mL) oil 267 grams (1 1/3 cups) granulated
sugar 2 tablespoons molasses 244 grams (1 cup) pumpkin purée 1 1/2 teaspoons cinnamon 1/2 teaspoon
ginger 1/4 teaspoon cloves 3/4 teaspoon kosher salt 2 eggs 200 grams (1 2/3 cup) AP flour 1 1/2 teaspoons baking powder
Topped with buttery apples and brown
sugar, this gingerbread
cake recipe is deliciously moist and richly flavored with molasses,
ginger, cinnamon, allspice and cloves.
This moist and easy gingerbread
cake recipe is richly flavored with molasses,
ginger and cinnamon and topped with a layer of buttery apples and brown
sugar.
Fluffy
ginger and date
cake from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground
ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown
sugar, packed 4 eggs Icing
sugar, for dusting Preheat the oven to 180 °C / 350 °F.
ingredients: for the
cake: 55 grams (1/4 cup, 2 ounces) butter, soft 50 grams (1/4 cup) neutral oil 135 grams (1/2 cup plus 2 tablespoons)
sugar 85 grams (1/4 cup plus 2 tablespoons) brown
sugar 1/4 teaspoon kosher salt 2 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon ground nutmeg 220 grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée 30 grams (2 tablespoons) milk 195 grams (1 1/4 cup plus 2 tablespoons) flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder
Carrot
Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Met
Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer
cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Met
cake / one 8 - inch three - layer
cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Met
cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground
ginger 1 cup granulated / castor
sugar 1 cup packed light brown
sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old
ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Method:
2016:
Ginger, Malted Vanilla, and Hibiscus layer
cake Baby pink XO salty
sugar cookies Raspberry white chocolate and Nutella éclairs Brown butter and vanilla bean teacakes
Carrot
cake 1 1/4 cups (220g) brown
sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's)
sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated
sugar 3 large egg yolks 2 large eggs GINGERBREAD
CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softe
CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups
cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softe
cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown
sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground
ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
:D Lemon
ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350
cake slightly adapted from the always great Baking by Flavor
Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350
Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g)
cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350
cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine
sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized
ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine
sugar Preheat the oven to 180 °C / 350 °F.
Recipe by Check full recipe at Ingredients: baking powder,
cake, cheese, cream, cream cheese, egg, cranberries,
ginger, salt, vanilla extract, walnuts, water,
sugar, egg whites,...
ingredients: for the
cake: 180 grams (1 1/2 cups) flour 55 grams (1/2 cup packed) brown
sugar 55 grams (1/2 cup)
sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon
ginger pinch cloves pinch nutmeg 3/4 teaspoon kosher salt 2 eggs 270 grams (1 cup) pumpkin purée 430 grams (1 1/2 cups) pumpkin butter 28 grams (2 tablespoons) vegetable oil 1 teaspoon vanilla extract
The traditional Gingerbread is a soft, moist
cake flavored with
ginger, cloves, nutmeg or cinnamon and sweetened with honey,
sugar or molasses.
Healthy Food Processor Carrot
Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown
sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground
ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
For
cake 2 cups all - purpose flour plus more for pan 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 1/2 teaspoon salt 1/2 cup almonds, chopped 3/4 cup granulated
sugar 1/2 cup light brown
sugar, packed 1 stick (4 ounces) unsalted butter, melted, plus softened butter for pan 1 - 15 ounce can pumpkin puree 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 large eggs
Ingredients
Cake 1/2 cup white
sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups all - purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground
ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water Caramel Sauce 1 cup packed brown
sugar 1 tablespoon cornstarch 1 cup cold water 1/4 cup butter, cubed 1 teaspoon vanilla extract heavy whipped cream for topping (optional)
This recipe for
ginger cakes provides both a «refined
sugar free» and «reduced
sugar» options.
Posted in Breakfast,
Cakes, Cupcakes, Dairy, Dessert, Recipes, Snacks 30 Responses» Tags: autumn, brown
sugar,
cake, cream cheese frosting, cupcakes, cupcakes with frosting, dessert, fall,
ginger,
ginger bread, gingerbread, gingerbread cupcakes, gingerbread spices, molasses, snack, spices
1 cup all - purpose flour plus more for pan 3/4 cup
cake flour 1-1/2 teaspoons baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground
ginger 1/8 teaspoon ground cloves 3/4 cup (1-1/2 sticks) unsalted butter at room temperature plus more for pan 1-1/2 cups granulated
sugar 2 large eggs 4 cups peeled, cored and chopped Gala apples (2 to 3 apples) 1 cup walnuts, chopped Confectioners»
sugar for dusting
For Donuts: 2 cup all - purpose flour 1/2 cup
cake flour 3/4 cup
sugar 2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 2 teaspoons cinnamon 1/4 teaspoon ground
ginger 1/2 stick butter, cold and cut into cubes 2 eggs 1 cup plain Greek yogurt 2 teaspoon vanilla extract 2 cups grated carrot 1/4 cup chopped walnuts
For the
cake 180g fine brown rice flour 90g quinoa flour 50g tapioca flour 55g ground almonds 2 tsp bicarbonate of soda 1 tsp fine sea salt 1 tsp ground
ginger 2 tsp ground cinnamon 1/2 tsp ground nutmeg 200g
sugar 125 ml olive oil 2 large eggs
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground
ginger 1 teaspoon ground cinnamon pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm
sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2 cup vegan chocolate chunks
For the
cake: 2 whole oranges 6 eggs 2 cups / 200g ground almonds 1 cup / 125g coconut
sugar 1 tsp baking powder 1 Tbsp grated fresh
ginger (optional) 8 fresh plums, cut in half stones removed
We celebrate with a Swedish theme to honor part of our heritage, but the pepparkakkor
cake we have been making every year (loaded with eggs, butter, and
sugar) doesn't come close to the moist, rich flavor of your apple
ginger cake... and so much more healthful!
1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground
ginger 1/2 cup plus 1 tablespoon (115 g) natural cane
sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the
cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
I started with my recipe for brown
sugar pancakes (originally found here), then I added everything else needed to make carrot
cake: cinnamon,
ginger, allspice and of course the carrots.
Filed Under: ALL KID - FRIENDLY RECIPES, BREAKFAST, DESSERTS, SNACKS Tagged With:
cake, david lebovitz, david lebovitz
ginger cake recipe makeover, David Lebovitz recipe makeover, low
sugar, low -
sugar cake, recipe makeover, wheat germ
Recipe by dear friend Sasha Nelson matchaful coconut yogurt cheesecake tart Free of dairy, gluten, soy, refined -
sugar makes 1 medium
cake / tart ingredients spiced seeds 1/4 cup mix of raw pumpkin + sunflower seeds 2 tsp pure maple syrup 1/4 tsp sea salt 1/2 tsp cinnamon, ground 1/4 tsp
ginger, ground...
Filed Under: CateyLouBakes Tagged With: brown
sugar, browned butter, carrot
cake, Carrots, Chewy, Cinnamon, cinnamon chips, Coconut, Cookies, dessert, easter,
ginger, Mystery Dish, nutmeg, Vegetables, walnuts, White Chocolate
CAKE INGREDIENTS: 2 c cake flour (or all purpose) 1 tblsp ground ginger 2 tsp cinnamon 1 tsp cloves 1/2 tsp nutmeg 1 tsp baking powder 3/4 tsp salt 12 tblsp unsalted butter, softened 8 oz cream cheese softened 4 eggs 1/2 c sugar 3/4 c packed lighted brown sugar 2 tsp vanilla extract 1/3 c mola
CAKE INGREDIENTS: 2 c
cake flour (or all purpose) 1 tblsp ground ginger 2 tsp cinnamon 1 tsp cloves 1/2 tsp nutmeg 1 tsp baking powder 3/4 tsp salt 12 tblsp unsalted butter, softened 8 oz cream cheese softened 4 eggs 1/2 c sugar 3/4 c packed lighted brown sugar 2 tsp vanilla extract 1/3 c mola
cake flour (or all purpose) 1 tblsp ground
ginger 2 tsp cinnamon 1 tsp cloves 1/2 tsp nutmeg 1 tsp baking powder 3/4 tsp salt 12 tblsp unsalted butter, softened 8 oz cream cheese softened 4 eggs 1/2 c
sugar 3/4 c packed lighted brown
sugar 2 tsp vanilla extract 1/3 c molasses
This year I made a simple white
cake adorned with
ginger bread houses from a kit,
sugared fruit and rosemary.