|Nutritional Guidelines (per serving)|
|Servings: 9x13" cake (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||6%|
|*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.
- 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)
Preheat oven to 325 F
Lightly grease a 9x13” baking dish.
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.
Copyright 2009 by Jen Hoy