Gluten-Free Vegan Gingerbreak Cake

I was looking around for a gluten-free vegan cake to make for Christmas. I happened upon this one from onegreenplanet.org.  It wasn’t gluten-free but a simple flour substitute took care of that.  This is super delicious served with a dollop of homemade coconut whipped cream on top. My two teenage boys inhaled this in minutes.  Time to make more!

Gluten-Free Vegan Gingerbread Cake

• 3 oz fresh ginger, finely grated
• ¼ cup blackstrap molasses
• ¾ cup sugar in the raw
• 1 cup dark corn syrup
• 1 cup peanut oil
• 2 ½ cup Pamela’s Gluten Free Pancake and Baking Mix
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp black pepper
• ¼ tsp salt
• 1 cup water
• 1 tsp baking soda
• 3 tsp egg-replacement

Directions:

1. Preheat the oven to 350 degrees Fahrenheit
2. Peel and chop the fresh ginger very fine with a sharp knife
3. In a medium sized bowl, mix molasses, corn syrup, sugar-in-the-raw and peanut oil
4. In a separate bowl, using a whisk comebine flour, cinnamon, cloves, salt and black pepper
5. Bring water to a boil and stir in baking soda.  Add the hot water to the molasses mixture and mix.  Then stir in the freshly grated ginger
6. Whisk the dry ingredients into the sugar mixture.
7. Mix the egg replacer with 3 tbsp of water and add to the batter, mixing until everything is combined.
8. Pour batter into desired cake pans or muffin cups and bake for about twenty minutes, or until the cake springs back to a gentle touch.

You can top the cake with vegan whipped cream (I used coconut cream) or just sift some powdered sugar on top. Voila!