holidays · Snacks · Sweets · vegan

Vegan Gingerbread Cake

gingerbread-cake

Hey there world.  I meant to put this post up yesterday, but yesterday was a dark day.  A lot of tears, a lot of fear and anxiety, a lot of disappointment.  I know I’m not alone in this. On election day, I was so excited to see the first female president of the United States break that glass ceiling. I was so excited to breath a great sigh of relief, and rest assured that a racist, sexist, and dangerous man had been dis-empowered. I was excited for progress, security, and healing.  Instead, things took a different turn.  It hurts to know how close we were, it hurts to contemplate the future of the planet under the rule of a man who refutes the existence of climate change, it hurts to a be a woman in a society that tacitly accepts the assault of women.  But life goes on and we all still have a voice.

It seems wrong to me in a way to be posting a dessert recipe when I and millions of others are feeling this way.  Trust me, I do not mean to trivialize the situation.  But I have told myself that just like with any life event that leaves you feeling lost, without purpose, sad, or empty, it is so important to grab hold of what makes you happy, what makes you YOU, and live those things to the fullest.  For me, that’s food and the holidays, so damn it, I am going to enjoy what I’ve got. Bring on the Christmas music and the sweets, because I have some cheering up to do!

As I explained in my last post, I am giving veganism another try, and I hope this time I will have the willpower to stick with it.  In light of that, I am getting busy trying out lots of vegan holiday recipes, so that when it comes time to Christmas, I will have plenty of fail-proof goodies to share with my family and friends.  Oh and also, I just love Christmas so much that I’ll take any excuse to get in the spirit early.  You say it’s only November, I say it’s only  6 weeks away!!! Bahaha 😛

This gingerbread recipe is based on one I found on epicurious; I just veganized it! It is so easy to make most baked goods vegan, just by swapping out the butter and eggs for vegan butter or oil, and flax eggs.  For more on turning your favorite traditional recipes vegan, check out this old post I wrote in more detail.

This cake is so moist and fluffy it’s crazy! I always like my cakes to have the perfect density; not too light and not too heavy.  This cake is just right. Goldilocks would approve! I added ground cloves to the spices, because I find the aroma of cloves to be soooo Christmas-y.  I also omitted the frosting and went with a simple dusting of powdered sugar.  Much prettier in my opinion, especially since it looks like freshly fallen snow 🙂 Just know that the cake will absorb the powdered sugar pretty quickly (20 minutes or so) so dust it just before serving. It is still delicious once the sugar has been absorbed.  I actually put a second layer of powdered sugar on the day after making it, for the sake of the food photography. So feel free to keep adding more sugar if you so please, just remember that it will keep getting sweeter as you do!  The cake keeps well in an airtight container at room temperature for 3-4 days.

gingerbread-cake-2

Ingredients

(Makes 12-16 pieces) Prep time: 10 minutes Cooking time: 25 minutes

  • 1 tbsp ground flax + 3 tbsp water
  • 1 1/2 cups all-purpose flour
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup coconut oil
  • 1/2 cup brown sugar (lightly packed)
  • 1/2 cup molasses
  • 1/2 cup boiling water
  • *Powdered sugar for topping (optional)

Directions

  1. Mix the flax seeds with the water in a small bowl and set aside.
  2. Preheat the oven to 350 and prepare an 8-inch square baking dish.  Grease the dish with oil, and then line with a piece of parchment paper that hangs over two sides (so that you can lift the finished cake out of the dish later).
  3. In a medium bowl, whisk together the flour, spices, salt, baking soda and baking powder.
  4. In a separate, medium bowl, pour the boiling water over the coconut oil.  Whisk until all the oil is melted.  Whisk in the brown sugar, molasses, and flax egg.
  5. Add the dry ingredients to the wet and whisk to combine.  Pour the batter into the prepared pan and bake in the oven for 22-26 minutes, or until a toothpick inserted in the center comes out clean.  Let the cake cool for 5-10 minutes before lifting it out and placing it on a wire rack to cool completely. Dust with powdered sugar before serving, and cut into squares.  Enjoy!

gingerbread-cake-3

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