Nutritional Guidelines (per serving) | |
---|---|
299 | Calories |
16g | Fat |
39g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 9x13" cake (12 servings) | |
Amount per serving | |
Calories | 299 |
% Daily Value* | |
Total Fat 16g | 20% |
Saturated Fat 2g | 12% |
Cholesterol 0mg | 0% |
Sodium 534mg | 23% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 2g | 6% |
Protein 2g | |
Calcium 152mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This recipe for vegan gingerbread cake is rich and densely flavored with layers of spice and molasses. It’s a family favorite, and is more appropriately termed a whole foods rather than macrobiotic dessert. The cake keeps well, can be frozen, and is lovely plain or with a dessert sauce. We especially like it with Pear Ginger Compote, Walnut Cream, or Vanilla Tofu Whip.
Ingredients
- 1 ¼ cups flour (whole wheat pastry)
- 1 ¼ cups flour (unbleached pastry)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ginger (ground)
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt (sea)
- 3/4 cup olive oil (extra virgin)
- 2/3 cup molasses (dark, unsulfured)
- 2/3 cup maple syrup (dark)
- 3/4 cup soy milk (or rice milk)
- 1 tablespoon zest (lemon or orange)
- Optional: 1/2 cup crystallized ginger (chopped)
Steps to Make It
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Preheat oven to 325 F
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Lightly grease a 9x13” baking dish.
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In a mixing bowl sift together flours, baking powder and soda, ginger, cinnamon, cloves and salt.
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In a separate bowl blend oil, molasses, maple syrup, soy milk and zest. Make a well in dry ingredients and add the wet mixture to them. Mix quickly but gently until smooth. Do not over mix. Stir in crystallized ginger.
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Pour batter into baking dish, place on the center rack of the oven, and bake 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool 20 minutes before serving.
Copyright 2009 by Jen Hoy