 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A nice ginger flavor and good texture combine for a lovely dessert. Ingredients:
nonstick vegetable oil spray |
2 cups all-purpose flour |
3/4 cup sugar |
3 tablespoons unsweetened cocoa powder |
4 teaspoons ground ginger |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1 cup apple juice |
3 tablespoons vegetable oil |
1 teaspoon cider vinegar |
powder sugar |
Directions:
1. Preheat oven to 350°F. Spray 9-inch round cake pan with 1 1/2-inch-high sides with vegetable oil spray. Line bottom of pan with parchment. Sift flour, 3/4 cup sugar, cocoa powder, ginger, baking soda, cinnamon and salt into large bowl. Whisk juice, oil and vinegar in medium bowl to blend. Add to dry ingredients; stir just until moistened. Spoon batter into prepared pan. Using spatula, smooth top.
2. Bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 30 minutes. Transfer pan to rack and cool.
3. Using knife, cut around sides of pan to loosen cake. Turn cake out onto platter. Turn cake right side up. Sift powdered sugar over top. Cut into wedges.
4. Per serving:calories, 258; total fat, 6g; saturated fat, 1g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
|
|