Gingerbread Snack Cake

 
1 cup unbleached flour
1 cup whole wheat pastry flour
1 T. baking powder
1 t. ground ginger
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
1/8 t. cloves
1/8 t. allspice
2/3 cup soy milk, rice milk, or other non-dairy milk
1/3 cup safflower oil
1/3 cup molasses
1/3 cup maple syrup
1 1/2 T. ginger, minced
2 t. vanilla
 

Lightly oil (or spray with a light mist of oil) a 9-inch square baking pan and set aside. 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 the prepared pan. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean. Allow to cool before cutting into 9 pieces. Servings may be topped with maple syrup, applesauce, soy ice cream, or Almond Cream.

Yield: One 9-inch square pan or 9 servings

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett