Vegan Gingerbread Cake
Author -Yields: 10 slices
Ingredients
- 2 cups (240 g) unbleached, all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons (heaping) ground ginger (make sure the ginger is pretty fresh, as the flavor diminishes over time)
- 1/4 + 1/8 teaspoon kosher salt
- 6 tablespoons (84 g) vegan butter
- 1/2 cup Steen's Pure Cane Syrup or Lyle's Golden Syrup (substitute 2 tablespoons molasses + 6 tablespoons maple syrup or agave syrup)
- 1/3 cup non-dairy milk
- 1 teaspoon white vinegar
- 1/2 cup (about 4 ounces, or 113 g) applesauce
- 1/3 cup (64 g) packed brown sugar
- Optional: 3/4 cup currants or raisins
Instructions
- Preheat your oven to 350F. Grease an 8-inch round cake pan with vegan butter and line the bottom with a circle of parchment.
- Sift together the flour, baking powder and soda, cinnamon, ginger, and salt into a large mixing bowl.
- In another bowl, combine the non-dairy milk and vinegar. While they sit, melt the vegan butter in a small saucepan. Stir in the syrup (or molasses and syrup mixture). Add this warm mixture to the bowl with the milk. Stir in the applesauce, and brown sugar and mix everything together.
- Pour these wet ingredients into the flour mixture. Mix well (a few tiny lumps of flour are OK.) Fold in the raisins or currants, if using.
- Bake the cake for 45 minutes, or until the top is domed and set and the edges are turning golden. Allow the cake to cool for fifteen minutes, then remove it from the pan and allow it to cool on a wire rack completely before slicing and enjoying.
Notes
Adapted from the "Old-Fashioned Gingerbread" in Laurie Colwin's More Home Cooking, adapted from Mary Norwak's recipe in The Farmhouse Kitchen.