Sticky Jamaican Ginger Cake Directions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch square baking tin with parchment paper.
- In a medium bowl, sift together the whole wheat flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large saucepan, combine the unsweetened applesauce, brown sugar substitute, black treacle, and sugar-free syrup. Stir over medium heat until well combined, then remove from heat and let cool slightly.
- Once the mixture has cooled, beat in the eggs, one at a time, until fully incorporated. Stir in the grated fresh ginger.
- Gradually add the dry ingredients to the wet mixture, alternating with the unsweetened almond milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared baking tin and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. For enhanced flavor, wrap it in cling film and let it sit for a day before serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Whole wheat flour (1.5 cups): 12 points
- Unsweetened applesauce (1/2 cup): 0 points
- Brown sugar substitute (1/2 cup): 0 points
- Black treacle (1/4 cup): 4 points
- Sugar-free syrup (1/4 cup): 0 points
- Unsweetened almond milk (3/4 cup): 1 point
- Eggs (2 large): 0 points
- Spices and salt: 0 points
- Fresh ginger: 0 points
Total Points: 17
Servings: 12
Points Per Serving: Approximately 1.5 (rounded to 2 points per serving)
Nutrition Information:
Calories: 150
Fat: 2g
Protein: 4g
Carbohydrates: 28g
Sugar: 6g
Sodium: 120mg
I await your comments! Enjoy!
