Spicy Eggless Gingerbread
From Giant Food Healthy Ideas, this is almost vegan save for the butter (but that could be fixed with Earth Balance in stick form.) This looks like a delicious holiday treat or something to make in cupcake form with a gingered frosting. (ooh that gives me an idea.) I'm posting this as written for the time being though, makes one 8 x 8 pan to be cut into 9 little squares. I think you can double this recipe using a 9 x 13 pan and baking 5-10 minutes longer.
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INGREDIENTS
Nutrition- 3⁄4
- 2⁄3cup boiling water
- 2
- 2tablespoons canola oil
- 2 1⁄4
- 1 1⁄2teaspoons baking soda
- 1teaspoon ground ginger
- 1teaspoon cinnamon
- 1⁄4teaspoon ground cloves
-
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DIRECTIONS
- Combine the molasses, boiling water, butter, and oil in a mixing bowl. Stir until the butter is melted.
- Sift the flour, baking soda, and spices in another bowl then add to the bowl with the wet ingredients and whisk until completely melded.
- Grease an 8 x 8 (9 x 13 if doubling) baking pan with a little oil or cooking spray and lightly dust with some flour for easy extraction. Pour the batter into the pan and spread evenly.
- Bake at 350F for 25-35 minutes or until the edges begin to pull away form the sides of the pan and/or a cake tester in the center comes out clean. Let cool.
- Dust with confectioners' sugar if you like, it makes for nice presentation. The recipe card also suggests topping with sliced peaches, vanilla frozen yogurt, or applesauce with raisins.
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