Walden's Sorghum Cake


Walden's Sorghum Cake

For a easy to make dessert recipes think cake. Even better think delicious sweet cake like this Walden's Sorghum Cake. Thanks to the awesome sorghum flavor this Walden's Sorghum Cake is super moist and unlike any other cake recipes you've ever tried.


Can be served with a dollop of fat-free whipped topping or as is.

1 Serving = 3 PointsPlus™

* The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. *




  • 2 tablespoons light butter, softened
  • 1/4 cup Splenda granulated
  • 1/4 cup fat-free egg substitute
  • 1/2 cup sorghum
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup hot water


  1. Preheat oven to 350 degrees F.
  2. In a small bowl, beat butter and Splenda granulated until crumbly-ish. Beat in egg substitute. Beat in sorghum.
  3. In a separate bowl, combine flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with the hot water, mixing well after each addition.
  4. Pour into sprayed 9” square baking pan.
  5. Bake for 25 – 30 minutes or until a wooden toothpick inserted in the center comes out clean.
  6. Cool on wire rack.

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