Black Ginger Cake (Low Fat)

Prep Time
Cook Time
Ready In

"Very rich "double" ginger cake. Crystallized ginger is found in the Asian food section."

Original recipe yields 9 servings


  • Serving Size: 1 (102.5 g)
  • Calories 261.8
  • Total Fat - 2.3 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 360.4 mg
  • Total Carbohydrate - 59.3 g
  • Dietary Fiber - 3.2 g
  • Sugars - 39.3 g
  • Protein - 4 g
  • Calcium - 91.8 mg
  • Iron - 2.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350°F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.

Step 2

Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.

Step 3

In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not over mix or the cake will be tough.

Step 4

Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.

Step 5

OPTIONAL: Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.

Tips & Variations

No special items needed.



Thank you for sharing this lovely recipe Mikekey, both Jer & I loved it. It is wonderful, rich, dark, deep, spicy and delicious. It has a wonderful light and tender texture with an incredible flavor. Kudos on making it into my Favorites Cookbook for 2017. Made for Down Home Cooking.

review by:
(16 Nov 2017)