Vegan Gingerbread Cake

There is a recipe for a vegan chocolate cake that's been on the internet for many years. In 2019, I decided I needed something with along the same lines but gingerbread for the holidays. I present this original recipe as-is. You thought there was going to be a story attached? No.. go make cake. I use an 8-inch pan, round or square. Butter and flour it very well in preparation. Oven at 350F degrees. Dry ingredients: 1-1/2 c AP flour • 1/4 c cocoa powder • 1 tsp baking soda • 1/2 c sugar • 1/2 tsp ground cloves • 2 tbsp ground ginger Whisk together in large bowl until incorporated. Wet ingredients: 1 c cold coffee • 1/2 tsp vanilla extract • 1/4 c molasses • 5 tbsp neutral oil • 1 tbsp apple cider vinegar Whisk all together in a medium bowl until incorporated. Add wet to dry and mix until there are no dry pockets. Pour into prepared pan, bake for 28 minutes or until toothpick test is clean. Let cool in pan for 15-20 minutes, then turn onto rack to finish cooling. I serve with a dusting of powdered sugar. Lasts 2-3 days wrapped on the counter.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

I use an 8-inch pan, round or square. Butter and flour it very well in preparation. Oven at 350F degrees.

Step 2

Whisk together in large bowl until incorporated.

Step 3

Whisk all together in a medium bowl until incorporated.

Step 4

Add wet to dry and mix until there are no dry pockets. Pour into prepared pan, bake for 28 minutes or until toothpick test is clean.

Step 5

Let cool in pan for 15-20 minutes, then turn onto rack to finish cooling. I serve with a dusting of powdered sugar. Lasts 2-3 days wrapped on the counter.

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