This sugar-free gingerbread cake swaps all the sugar for Jaca allulose, giving you the same warm, molasses-rich, deeply spiced classic with only a fraction of the sugar. It is a Jaca-adjusted, healthier take on an old-fashioned favorite — soft, moist, and ready in under an hour.
Dusted with a little powdered sugar or served warm with a dollop of whipped cream, it is everything you remember about gingerbread without the sugar crash. We replaced the brown sugar entirely with Jaca allulose at double the amount, keeping just the molasses for that signature deep gingerbread flavor.
Prep time: 10 minutes · Cook time: 35 minutes · Total: 45 minutes · Servings: 16 squares
Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter, melted
- 1⅓ cups Jaca allulose (replaces ⅔ cup packed dark brown sugar — 2x the amount)
- ⅔ cup mild-flavored unsulphured molasses
- ⅔ cup boiling water
- 1 large egg
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch square metal cake pan.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large bowl, whisk together the melted butter, Jaca allulose, molasses, and boiling water. Once the mixture is lukewarm, whisk in the egg (if it is too hot, it will cook the egg).
- Add the dry ingredients to the wet and whisk until just combined and no lumps remain. Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve warm.
Jaca-adjusted, healthier version: the brown sugar is fully replaced with Jaca allulose at 2x the amount, cutting the added sugar while keeping the moist, gingery crumb. A light dusting of Jaca over the top makes a lovely finish.
