During Martin Luther King’s Birthday weekend, I participated in the Sedona VegFest as an Exhibitor (that’s me on the right-hand side representing the Meetup Group that I founded/organize, Verde Valley Vegans). It was an exciting weekend, having the opportunity to meet so many like-minded, wonderful, and interesting people.
As is typical of me, conversations tend to shift towards the direction of food and recipes. One of the lovely participants (who requested to remain anonymous but gave me permission to share her recipe), told me about one of her family’s heirloom recipes for a Gingerbread Cake. It was not at all vegan; however, she successfully veganized it; and shared it with me so I could share it with you.
If you like ginger (and I know that I certainly do!) here’s her recipe, to which I’ve added a couple of notes and recipe adaptations:
For the Cake:
3-1/2 cups spelt or rice flour *1
1 cup dried cane juice or Zero Sugar *2
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 tablespoons ground ginger
1 teaspoon cinnamon
¾ cup applesauce
½ cup molasses
1-1/2 cups apple or orange juice *3
1 tablespoon lemon juice
1 tablespoon vanilla
1-1/2 tablespoons minced ginger *4
¼ cup crystallized ginger, chopped *4
For the Sauce:
2/3 cup sugar
1/3 cup cornstarch, organic *5
2 cups water
½ cup lemon juice
2 tablespoons lemon rind
For the Cake:
- Prepare a 12-1/2”x9” baking pan by lightly greasing the pan, then dusting flour. Shake out excess flour. Preheat oven to 375 degrees Fahrenheit.
- Mix the dry ingredients in a large mixing bowl.
- Mix the wet ingredients in a smaller bowl.
- Pour the wet ingredients into the dry ingredients, and mix until well blended.
- Pour batter into the prepared pan and bake for 25 minutes, or until a toothpick comes out clean.
- Allow cake to completely cool.
- You can turn the cake out onto a cake plate; however, it would require flipping it twice–once to get it out of the baking pan, and once to get it back upright. It’s possible to do this successfully. I think the key would be swiftly and confidently. But, you can always keep it in the pan. No one will mind.
For the Sauce:
- Mix sugar and cornstarch together.
- Add in water and stir to remove lumps.
- Cook on medium heat until mixture comes to a slight boil, cook for additional minute, all the while stirring constantly.
- Add lemon juice and lemon rind.
- Allow to cool.
Optional Glaze for the Cake:
While not pictured, you can make an optional glaze that you would pour onto the cake once completely cool and before cutting to serve. Bring ½ cup maple syrup to a boil, then brush on top of the cake.
*1: I make the recipe with a gluten-free flour mix (that’s what pictured here) as well as with whole wheat pastry flour, which I personally enjoyed far more than the gluten-free verion. So if you’re not gluten intolerant, I would suggest going with the whole wheat pastry flour.
*2: Since last week’s blog was about making sugar-free candied ginger, I used the organic erythritol with great success; but again, the second go-round was with organic cane sugar, which I much preferred.
*3: I used apple juice.
*4: In first try, I followed the recipe; however, in the second go-round, I doubled both, which I much preferred.
*5: I always try to use organic but felt it important to especially note that with the corn starch.