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| Gingerbread |
| Revised from Betty Crocker version to be fat-free and plant-based. |
| Preheat oven to 325. |
| Ingredients: |
| 2 13 cups oat flour |
| 1/3 cup brown sugar |
| 1 cup molasses (Note: strong molasses makes this cake really dark and manly....I usually use a mild molasses when I want to taste the ginger.) |
| 3/4 cup hot water |
| 1/2 cup applesauce |
| 1 egg substitute or flaxseed meal and water mixed until frothy |
| 1 tsp baking soda |
| 1 teaspoon fresh grated ginger |
| 2 teaspoons candied ginger chopped fine |
| 1/2 teaspoon ground ginger |
| 1 tsp ground cinnamon |
| 1/2 tsp salt |
| Lightly grease and flour 9x9" square pan. Beat all ingredients in mixer on medium speed until combined. Pour into pan and bake about 50 minutes or until toothpick inserted in center comes out clean. Drizzle a little "Not Cream Cheese Icing" over top after cake has cooled to room temperature. Not Cream Cheese Icing Recipe, optional as it adds fat and sugar 1 cup powdered sugar 2 Tablespoons Tofutti non-dairy cream cheese 1 Teaspoon almond or other non-dairy milk 1/4 Teaspoon vanilla Mix together cream cheese, milk and vanilla until smooth. Add enough powdered sugar to create a thick but pourable consistency. Place in plastic sandwich bag, snip the corner and squeeze out the icing in a fantastic artsy design. You can do it! |
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