Vegan Black Sticky Gingerbread Recipe-Simplest Guide Ever

However, 101 Cookbooks' Black Sticky Gingerbread recipe captivated me. I bake gingerbread in winter. We don't have a typical winter, but I still crave wintery desserts. Rich, flavorful gingerbread. I could eat it daily.

Ingredient

– 1 cup Earth Balance margarine – ½ cup water – 1 cup unsulphured blackstrap molasse – 1 cup tightly packed dark brown – 1 ½ cups whole wheat pastry flour – 1 ½ cups all-purpose flour – 1 ½ teaspoons baking soda – ½ teaspoon salt – 2 teaspoons ground ginger – 2 teaspoons ground cinnamon – ½ teaspoon allspice – ¼ teaspoon ground clove – substitution for 3 large egg – ½ cup almond milk – 1 packed tablespoon grated fresh ginger root

Direction

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The oven should be 325F with a rack in the middle. Grease or spray your bundt pan and line a 13x9x2-inch baking pan with parchment that hangs over by a couple inches. It helps you remove the cake from the pan later).

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In a medium non-reactive saucepan, heat Earth Balance margarine, water, molasses, and brown sugar on low.

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3

Stir frequently until the margarine is just melted and the ingredients are well blended. Let cool in a large bowl after removing from heat.

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4

Set aside the flours, baking soda, salt, ginger, cinnamon, all-spice, and cloves after sifting. Add the ener-g egg replacer (or your choice). Add milk and stir until.

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combined. Incorporate 1/2 cup dry ingredients into batter. Mix in grated ginger.

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6

Pour batter into pan and bake for 45-60 minutes. Verify doneness after 40 minutes. Touch the cake top to test; it should spring back. Finishing before 45 minutes. Oven and pan determine baking time.

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7

Turn the cake onto a plate after 10 minutes. Remove the cake from a parchment-lined rectangular pan and cool on a wire rack before cutting. Serve chilled cake at room temperature. Pairs with dairy-free whipped cream.

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also see

also see

Glazed Lemon Cookies Recipe