1 3/4 cups whole wheat pastry flour
1/4 cup light brown sugar
1 1/2 Tbsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup dark unsulfured molasses
1/2 cup unsweetened applesauce
6 Tbsp. canola oil
1 large egg
1/2 cup boiling water
Makes 9 servings (1 inch square). Per serving: 260 calories, 10 g total fat (1 g saturated fat, 0 g trans fat), 20 mg cholesterol, 39 g carbohydrates, 3 g protein, 3 g dietary fiber, 350 mg sodium, 21 g sugar, 19 g added sugar.\n\n[/cs_content_seo][cs_element_gap _id=”22″ ][cs_element_headline _id=”23″ ][cs_content_seo]Directions\n\n[/cs_content_seo][cs_element_gap _id=”24″ ][cs_element_text _id=”25″ ][cs_content_seo]Preheat oven to 350 degrees. Lightly coat 9-inch square pan with canola oil spray. In a medium bowl, sift together flour, sugar, spices, baking soda and salt.
In a separate large bowl, whisk together molasses, applesauce, canola oil, and egg until well blended. Add the dry ingredients and stir until well combined. Whisk in boiling water and pour the batter into a prepared baking pan.
Bake for about 35 minutes, until the cake begins to pull away from the pan and a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert cake onto a platter and cool for about 15 minutes before serving.
Cut into 9 squares and serve warm. For storage, wrap tightly in foil and keep in the refrigerator for up to 3 days.
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