Vegan, Gluten-Free Gingerbread Cake
Author -Yields: 9 slices
Ingredients
- 3/4 cup (90 g) chickpea flour
- 3/4 cup (120 g) superfine brown rice flour (substitute sweet white sorghum flour)
- 1/2 cup (96 g) potato starch (substitute tapioca flour, also known as tapioca starch)
- 1/4 teaspoon xanthan gum
- 1 1/2 teaspoons powdered ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup neutral vegetable oil, such as safflower or grapeseed
- 1/3 cup light, dark, or blackstrap molasses (substitute maple syrup)
- 1 teaspoon vanilla extract
- 1 cup non-dairy milk of choice
- 1/2 cup applesauce
- 2/3 cup coconut sugar (substitute brown sugar or cane sugar)
- 3/4 cup finely chopped, crystallized ginger (optional)
Instructions
- Preheat oven to 350. Lightly oil and flour your baking dish(es).
- In a large mixing bowl, whisk together the flours, starch, xanthan gum, ginger, cinnamon, nutmeg, salt, baking powder, and baking soda.
- In a medium sized bowl, whisk together the oil, molasses, vanilla, non-dairy milk, applesauce, and coconut sugar. Add the wet ingredients to the bowl of dry ingredients. Whisk in even, circular motions, until the batter is smooth. Fold in the crystallized ginger, if using.
- Pour the batter into your baking dish(es). For mini loaves, bake for 20-30 minutes, testing them with a toothpick at 20 minutes. When a toothpick inserted into the center of a loaf emerges clean, they're ready. For a square cake, bake for 35-45 minutes, testing the cake at 35 minutes. Use a toothpick to check for doneness.
- Transfer the cake(s) onto a wire cooling rack. Cool completely before cutting into squares and serving.