Nutrition per serving may change if servings are adjusted.
2⅓ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cloves
½ cup canola oil
¼ cup granulated sugar or sugar substitute blend equivalent to ¼ cup sugar (see Tip)
1¼ cups cold water
⅔ cup full-flavor molasses
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
Powdered sugar (optional)
Edible flowers (optional)
Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; set aside.
In a large bowl, whisk together oil and sugar until combined. Add the cold water, molasses and eggs; whisk until combined. Add reserved flour mixture all at once to water mixture, whisking just until smooth. Pour into prepared pan.
Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely on a wire rack. If desired, sprinkle with powdered sugar and garnish with edible flowers.
Tip: If using sugar substitutes, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¼ cup sugar. If using sugar substitute, bake cake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Nutrition per serving with substitute: Same as below, except 81 calories, 12 g carbohydrate.