The minute the Thanksgiving dessert plates go into the sink, Christmas goodies are on our minds. And at my house, that means lots and lots of Christmas baking. Cookies and traditional cakes such as gingerbread are made nearly daily, in the month of December, to satiate our appetite for all things Merry and Bright!
Gingerbread is a quick bread whose batter can be made in mere minutes. It’s warm and inviting on those blustery cold winter days. This gingerbread I am presenting today is moist and melt-in-your-mouth good.
It needs no frosting, though a drizzle of cream cheese icing would be lovely. Just a slice of gingerbread with a sprinkling of confectioner’s sugar and a warm cup of tea will warm you from the inside out.
To make things even better, my gingerbread has no dairy (including butter) and no eggs. It’s a lighter, healthier version of a traditional gingerbread, though you’d never know if I didn’t tell you. It comes together using applesauce and coconut oil and neither is noticeable at all (!) in the final product. It is so authentically gingerbread-y, warm and spiced and cozy! And it just happens to be vegan, as well!
I really hope you do try this quick bread this holiday season. It’s great for snacking on a weekday afternoon or dressing up for that festive holiday party you are hosting or attending.
Gingerbread Cake (V)
Recipe by: Leelabean
(Yield: one 8×8 cake)2 c All Purpose flour 1 t baking powder 1/2 t baking soda 2 t ground ginger 1 t ground cinnamon 1/4 t ground cloves 1/4 t salt 1 c applesauce 2/3 c light (or dark) brown sugar, packed 1/2 c unsulphered molasses 1/3 c coconut oil, melted & cooled 2 t vanilla extract
Preheat your oven to 350ºF. Line an 8×8 cake pan with parchment paper and spray with nonstick cooking spray. Set the pan aside.
In a medium bowl, combine the applesauce, brown sugar, molasses, coconut oil, vanilla extract, and salt. Whisk until the oil is well incorporated into the other ingredients and doesn’t look separated. This may take a couple of minutes.
In another bowl, combine the flour, baking powder, baking soda, and spices. Whisk to combine.
Pour the wet ingredients into the Do not overmix the batter as the cake will become tough.
Pour the batter into your lined and sprayed cake tray and bake for about 35 minutes, checking around the 32-minute mark. A toothpick inserted into the middle of the cake should come out crumb-free.
Let the cake cool on your counter and frost, if desired. Here, I used my Maple Cream Cheese Icing with a few tweaks. I eliminated the butter and maple extracts and replaced them with 2-3 T eggnog for a festively delicious twist! Remember that this icing is not vegan.
To keep the cake vegan, you can dust the top with a sprinkling of confectioner’s sugar.
Sweetly ♥ Yours,