Vegan Gingerbread Cake
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: German
Serves: 9 servings
- 2 cups whole-wheat pastry flour (can sub white wheat flour or all-purpose flour)
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅔ cup dairy-free milk beverage
- ⅓ cup oil
- ⅓ cup molasses
- ⅓ cup maple syrup
- 1 ½ tablespoons fresh minced ginger
- 2 teaspoons vanilla extract
- Powered sugar, for topping (optional)
- Preheat your oven to 350°F and grease a 9-inch square baking pan.
- In a large bowl, whisk together the flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice.
- In a medium bowl, whisk together the milk beverage, oiol, molasses, maple syrup, fresh ginger, and vanilla.
- Add the wet ingredients to the dry ingredients and whisk until blended.
- Pour the batter into your prepared baking dish and even it out.
- Bake the cake for 35 to 40 minutes, or until an inserted toothpick comes out clean.
- Allow the cake to cool. Slice into thirds each way to create 9 squares. Before serving, sprinkle a little powdered sugar on through a fine mesh sieve.
Serving size: 1 slice Calories: 172 Fat: 8.5g Saturated fat: 1.1g Carbohydrates: 23.6g Sugar: 13.9g Sodium: 87mg Fiber: 1.1g Protein: .8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-gingerbread-cake
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