I have been doing some experimenting with vegan baked goods, something very new to me. Not using butter or eggs in a recipe means extra challenges! I find is difficult to create something that isn’t dry or dense or devoid of flavor. I have tried a variety of recipes and I seem to have the best results when some sort of pureed fruit is included in the mix. This recipe, which uses apple cider as the liquid, has become and utter favorite! The cider makes for a super moist cake and it includes 2 kinds of ginger to give a great spicy flavor.
What is great about vegan recipes is the ease of preparation. There is no butter to cream so most come together with a muffin method. You simply melt the coconut oil and stir it in with the rest of the liquid ingredients and then fold it in with the flour and leavening. You can have it in the oven in about 20 minutes. This cake is delicious enough to grace any holiday celebration and you can satisfy any vegan guests!
Here in Colorado I bake at high altitude so the cake fell when I baked it in a loaf pan. I had better results baking it in a 8 inch square pan. It still fell slightly but not as much as when I baked it in a loaf form. I adapted this recipe from one I saw in Sift magazine.
Ingredients
- 1 3/4 cup whole wheat flour
- 3/4 cup brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 6 tablespoons coconut oil, melted
- 2 tablespoons molasses
- 3/4 cup apple cider, at room temperature
- 2 tablespoons diced, crystalized ginger
- 1 teaspoon grated fresh ginger
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 8 by 4 inch loaf pan (or an 8 inch square pan) with coconut oil and line with a piece of baking parchment.
- In a large bowl, whisk together the flour, brown sugar, baking soda, salt, ginger, cinnamon and cloves.
- In another bowl whisk together the melted coconut oil, molasses, apple cider, crystalized ginger and the fresh ginger.
- Fold the liquid ingredients into the dry ingredients just until incorporated.
- Pour the batter into the prepared pan and bake for about 35 minutes, or until the cake springs back when touched lightly.
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