I have all of these celebratory memories of my mothers fantastic gingerbread cake from my childhood. It was always such a satisfying dessert for me growing up; topped with fluffy clouds of her thick, homemade whipped cream. An ever-present reminder of childhood and the satisfaction the holidays bring, with her at the kitchen helm. Well, since the season is still upon us, (though most of you are possibly in a anxiety-ridden state of detox) I decided to share this heart warming recipe of Gluten Free, Dairy Free, Taste filled Dark Molasses Gingerbread.
This gingerbread cake is dense, moist and has a soft crumb. It pairs fantastic with a dollop of lavender-coconut ice cream, or any other high fat toppings you wish. I had it for breakfast a few days, toasted in a pan with ‘vegan’ butter. It stays for about a week in an airtight container, wrapped. I cut mine up into portions & sent it home with friends with a touch of runny icing atop.
Dark Molasses Gingerbread:
12 tbs Vegan Butter (earthbalance)
1.5 c Blackstrap Molasses
3/4 c Brown Sugar
3 c Bobs Red Mill Gluten Free AP Flour
.5 c Almond Flour
1/2 tsp Sea Salt
2.5 tsp Baking Soda
1 tbs Fresh Grated Ginger
1/2 tsp Cinnamon
2 tsp Raw Cacao Powder
1 tsp Vanilla Paste
1.5 c Cashew Milk
-Melt the butter in a sauce pot with molasses and sugar. Once the sugar dissolves, remove from heat.
-Combine all dry ingredients. Preheat Oven, at this point, to 350.
-Once the butter has cooled some, whisk in the vanilla paste, eggs and milk. Combine that into the dry ingredients. Whisk until smooth. Pour into greased pans. Fill 3/4 of the way up. Bake in oven for 40 minutes. Check crumb. Tester should come out without batter, but not completely clean (so that the cake is moist). Let cool in pan. If you need to ice the cake in a hurry, wait at least 20 minutes before removing the cake from the pan. It will cool quicker when you do so.