Vegan Gingerbread Cake🎄 .
~~ INGREDIENTS ~~
● 1 1/2 cups (192g) spelt flour
● 1/4 cup (40g) brown rice flour
● 2 tablespoons (16g) cornstarch
● 2 teaspoons (12g) baking soda
● 4 teaspoons gingerbread spice
● 1/2 teaspoon (3g) fine sea salt
● 3/4 cup (240g) pure maple syrup, room temp
● 1 cup (240g) unsweetened applesauce, room temp
● 1/4 cup (80g) unsulphured molasses
● 2 tablespoons (30g) HOT water
~~ INSTRUCTIONS ~~
1- Preheat the oven to 350°F (177°C) and line an 8x8 square pan (I used almuminum) with parchment paper strips going in each direction, cut to fit and with overhang (not bunched in the corners). 2- To a large bowl, add the spelt, rice flour, cornstarch, baking soda, spices and salt and whisk very well.
3- Make sure none of your liquids are cold before proceeding, otherwise your batter will not be smooth or mix well. To the same bowl, add the syrup, applesauce, molasses and hot water. Whisk gently in large circles until everything is combined and smooth, making sure to get the flour at the bottom, but DO NOT over-mix. As soon as it's smooth, stop mixing. Over-mixing the batter can make the cake dense and the center SINK.
4- Pour the batter into the prepared pan and smooth out the top and evenly to the corners. Bake on the middle rack for 25 minutes or when a toothpick is completely clean. Each trial mine was exactly perfect at 25 minutes on the dot.
5- Cool the cake completely in the pan for a minimum of 1 hour, no exception. This allows the cake to completely cook through. There is a lot of applesauce and moisture in this cake, so you don't want to cut too soon or it will be wet. Once ready to serve, lift the cake out with the parchment flaps. Use a very sharp knife to cut carefully into slices. Sprinkle with powdered sugar right before serving. The cake is so moist that you don't want to do the sugar until right before serving or else it just melts into the cake.
Share with a friend!👍🙂