Prep 15 mins
Cook 35 mins
A great holiday cake from Imagine Foods!
- 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
- 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!
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!