Goodness is….

As we speak I have this dark, moist gingerbread cake in the oven scenting the house with wafts of delicious spice.  What I like most about this cake is that it doesn’t use eggs, sugar or butter, but instead is sweetened with maple syrup and uses an organic cold-pressed unrefined coconut oil.  This coconut oil is liquid in Summer, but in Winter solidifies and has to be melted by placing the jar in boiling water. The no eggs also suits my husband.  It is best eaten the following day when all the flavours have settled…and it just gets better and better after that.  This is actually one of my favourite cakes.

Also I must confess, sometimes I spread a little slightly salted butter when serving.  It is so good with a cup of tea after one of those long and tiring days.

The original recipe came from Myra Kornfeld’s website. She goes on to say, “….although you can use a 9 inch springform or cake pan, my favourite way to bake this cake is in individual baby cake moulds (3 inch cheesecake moulds are great for their easy release); they are simply irresistible this way.  If you do use individual moulds, do not fill the pan more than halfway, since the wet batter rises quite a bit while baking.”

Gingerbread Cake

Serves 10

1 cup plus 2 teaspoons wholewheat pastry flour (standard wholewheat can be used if can’t find pastry)

1 cup unbleached white flour

2 tspn baking powder

1 tspn baking soda

1/2 tspn salt

1 tablsp ground ginger

1/2 tspn ground cloves

1/4 tspn cinnamon

1/2 cup melted coconut oil

1 cup maple syrup

1/2 cup molasses

1 cup coconut milk or original flavoured soy milk (I find that the soy milk gives better results)

1 tblsp apple cider vinegar

2 tblsp vanilla extract

chopped orange segments for garnish

Preheat the oven to 350 F/175 degrees celcius.  Oil a 9-inch springform pan or a cake pan.  Line it with a parchment circle.  Alternatively, oil and line with parchment paper, ten 3-inch individual cake moulds.

In a medium bowl, sift together the flours, baking powder, baking soda, salt, and spices.  Whisk to combine.  In another medium bowl, combine the oil, maple syrup, molasses, coconut/soy milk, vinegar and vanilla.  Whisk vigorously until the ingredients are emulsified (you can do this with a blender).

Pour the liquid ingredients into the dry, whisking together only until all the liquid ingredients are absorbed.  The batter will be quite wet.

Pour the batter into the oiled pan or pans and place on a middle rack in the oven.  Bake about 55 minutes, or until the cake is springy to the touch and a toothpick comes out clean.  If you are using individual cake moulds, put them on a baking sheet for easy removal.  The baby cakes take a little less time to cook, so start checking after 35 minutes.

Sprinkle chopped orange pieces or as I did, with rose petals around the plate when serving.

Shared goodness from Stacey

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