gingerbread spice cake – no dairy, no eggs & sweetened with maple syrup & molasses

2nd November 2009

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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 or dairy, is sweetened with maple syrup and uses an organic cold-pressed unrefined coconut oil.  The 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.

This is one of our favourite cakes and it remains the most frequently baked cake in our kitchen.  It is one which we make for all birthdays, in all seasons, serving it with blueberries, oranges slivers or coconut cream.  I have made it in a deep baking tray for serving easy squares slices, or at times in the form of cupcakes.  It is a recipe that has traveled far and wide and has warmed many hearts and filled many bellies.

I love it spread with lightly salted butter.  It is so good with a cup of tea after one of those long and tiring days.

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gingerbread spice cake

The original recipe is from The Voluptuous Vegan by Myra Kornfeld.

If you do make them into cupcakes, do not fill the cupcake holders more than halfway, since the wet batter rises quite a bit while baking.  Since no eggs are used the baking soda & powder are critical leaveners.  Baking powder starts to react as soon as it is mixed with the wet ingredients, so once you mix the batter, don’t delay in putting it in the oven.  Baking powder also requires the presence of something acidic, which is why there is a small amount of vinegar.  It plays an important role so don’t be tempted to leave it out.

Serves 10

ingredients :

1 cup + 2 teaspoons/130g wholewheat flour

1 cup/120g unbleached white flour

2 tsp baking powder

1 tsp baking soda

½ tsp fine rock salt

1 Tblsp ground ginger powder

½ tsp ground all spice/garam masala

1 tsp ground cinnamon powder

½ cup/125ml melted coconut oil

1 cup/250ml maple syrup

½ cup/125ml mild molasses

1 cup/250ml soy/almond/coconut milk

1 Tblsp apple cider vinegar

2 Tblsp vanilla extract

preparation :

Preheat the oven to 350F/180C.  Oil a 9-inch springform pan or a cake pan.  Line it with a parchment circle.  Alternatively, oil and line with parchment paper.

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, soy/almond milk, vinegar and vanilla.  Whisk 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 and place on a middle rack in the oven.  Bake about 45 – 55 minutes, or until the cake is springy to the touch and a toothpick comes out clean.

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

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Shared goodness from Stacey

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2 comments

  • Anna

    Hi Stace

    I just put the gingerbread cake into the oven. I hope it turns out as good as yours always does. When you give the oven heat, you probably meant to say Fahrenheit, but said Celsius. There is no 350 Celsius on the oven.

    You bussom buddy

    Anna

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