- 1/4 cup packed vegan brown sugar
- 2 tablespoons canola oil
- 1 Ener-G egg
- 1/2 cup molasses
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 and 1/2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/3 cup vegan buttermilk*
- Cooking spray
- 2 tablespoons chopped crystallized ginger
2. Lightly spoon both flours into dry measuring cups and level with a knife. Combine the flours in a bowl with the ginger, baking soda, cinnamon, and allspice. Add the flour mixture and buttermilk alternately to the molasses mixture, starting and ending with the flour mixture; beat well after each addition.
3. Pour the batter into an 8-inch round cake pan coated with cooking spray. Tap the pan on the counter once to remove any air bubbles, and sprinkle with the crystallized ginger.
4. Bake at 350 degrees for 25 minutes - the cake should spring back when touched in the center.
5. Cool in the pan on a wire rack for 10 minutes. Remove from the pan, at which point I recommend serving this cake warm.
*To prepare the buttermilk, place 1 teaspoon lemon juice in a liquid measuring cup. Fill with plain non-dairy milk to equal 1/3 cup, and whisk together. Let stand for 5 minutes to clabber (sour) the mixture.
8 servings (1 slice), Calories 191
This cake is only subtly sweet, which I quite liked since it let the ginger - in both forms - take center stage. Dense and rich to spoon into, it is definitely best served warm. I wished I had some vegan vanilla ice cream on hand in the freezer, as I think this would have been spectacular a la mode.