Vegan Chocolate Gingerbread
INGREDIENTS
1/3 cup unsweetened cocoa powder
1 1/3 cups all-purpose flour
1 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 cup strong brewed coffee, cooled to room temperature
1/2 cup vegetable oil
1/4 cup chopped crystallized ginger (optional)
2 tablespoons apple cider vinegar
INSTRUCTIONS
Preheat the oven to 375 degrees.
Lightly oil an 8-inch square baking pan and dust it with cocoa powder.
Sift the cocoa, flour, baking soda, salt, cinnamon, ginger and brown sugar into a large mixing bowl.
In a two cup measure, combine the coffee and oil. With a spoon or a whisk, beat the liquid into the dry ingredients.
Stir in the crystalized ginger, if using, and then quickly stir in the vinegar.
Pour batter into the prepared pan. Place the pan on the middle rack in the oven and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove the pan from the oven and place on a wire rack to cool. Cool at least briefly before slicing into squares. Serve warm or cool.
NOTES
This recipe comes from the cookbook: Moosewood Restaurant Celebrates. It is a fantastic cookbook that was a gift from my sister Anne for Christmas in 2003! I have been making this cake for years. It’s Tim’s favorite! I do DOUBLE the cinnamon and ginger for a spicier cake. Up to you! Enjoy!
ATTRIBUTION: Moosewood Restaurant Celebrates
WEBSITE: none
CONTRIBUTED BY: Catherine L.
Photo credit:
Catherine L