Vegan Gingerbread
Ingredients
- ¾ cup unsulphured molasses not blackstrap
- ¾ cup 100% pure maple syrup Grade B is fine
- ½ cup unsweetened applesauce
- ½ cup melted unrefined coconut oil or unsalted butter
- 2 ½ cups whole wheat pastry flour or white whole wheat flour*
- 1 ½ teaspoons baking soda
- ½ teaspoon fine grain sea salt
- 3 teaspoons 1 Tablespoon ground ginger
- 3 teaspoons 1 Tablespoon ground cinnamon
- ¾ teaspoon ground cloves
- 1 cup hot water
- 1 teaspoon powdered sugar for dusting optional
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with paper liners or grease and flour an 8-inch square baking dish.
- In a blender, combine the molasses, maple syrup, applesauce and coconut oil. Blend until smooth.
- In a large bowl, sift together the flour, baking soda, sea salt and spices.
- Pour the wet ingredients into the dry and mix until just combined. Stir in the hot water. Pour into the prepared pan.
- Bake 20-25 minutes for muffins or 35-50 minutes (ovens vary wildly) for an 8-inch cake, until a cake tester inserted in the center comes out clean. Allow to cool before serving. Sift powdered sugar over cake, if desired.
Notes
*Gluten-free version, substitute the following for the 2 ½ cups of wheat flour:
1 7/8 cups brown rice flour (measure 2 cups, then take out 2 Tablespoons)
7 Tablespoons potato starch (measure ½ cup, then take out 1 Tablespoon)
2 ½ Tablespoons tapioca flour
1 ¼ teaspoon xanthan gum