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Servings: 9x13" cake (12 servings)
Amount per serving
% Daily Value*
Total Fat 16g
Saturated Fat 2g
Total Carbohydrate 39g
Dietary Fiber 2g
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
In a mixing bowl sift together flours, baking powder and soda, ginger, cinnamon, cloves and salt.
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.
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.
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