Dairy-Free Gingerbread Cake
"A great holiday cake from Imagine Foods!"
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
9
ingredients
- 1 cup unbleached flour
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon clove
- 1⁄8 teaspoon allspice
- 2⁄3 cup soymilk
- 1⁄3 cup oil
- 1⁄3 cup molasses
- 1⁄3 cup maple syrup
- 1 1⁄2 tablespoons ginger (fresh minced)
- 2 teaspoons vanilla extract
directions
- Lightly oil a 9-inch square baking pan.
- In a large bowl, sift together both types of flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside.
- In a medium bowl, whisk together the remaining ingredients until well combined.
- Add the wet ingredients to the dry ingredients and whisk until blended.
- Pour the mixture into baking pan.
- Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
- Allow to cool before serving.
- Serve with a scoop of soy ice cream!
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Reviews
-
A nice cake with a bit of zip! This is not too sweet, just right. I used all whole wheat pastry flour for a healthy treat that was very well received by all gingerbread lovers present. I couldn't find my square pan, so I used a 9" round pan, which was fine. -
This is a delicious, wonderfully moist and tender light gingerbread. Like Jenny I used all whole wheat pastry flour and used rice milk instead of soy milk (it's what I had). I was kind of surprised at how light the flavor is- its definitely gingerbread, but its not overwhelmingly so. I could imagine that any ginger-phile would welcome this as a birthday cake! You don't have it classified as vegan, although I believe it is. I love that it is only sweetened with molasses and maple syrup- it gives it a wonderful unique and unusual flavor that is delicious! Thanks for posting, Kree! This is divine!
Tweaks
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This is a delicious, wonderfully moist and tender light gingerbread. Like Jenny I used all whole wheat pastry flour and used rice milk instead of soy milk (it's what I had). I was kind of surprised at how light the flavor is- its definitely gingerbread, but its not overwhelmingly so. I could imagine that any ginger-phile would welcome this as a birthday cake! You don't have it classified as vegan, although I believe it is. I love that it is only sweetened with molasses and maple syrup- it gives it a wonderful unique and unusual flavor that is delicious! Thanks for posting, Kree! This is divine!
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
