Old-Fashioned Gingerbread Cake
2 cup whole wheat flour
2 1/2 tablespoons ground ginger
1 teaspoon cinnamon
1 teaspoon cloves
1/8 teaspoon sea salt
3/4 tablespoon dry or 30 drops liquid Stevia*
1/2 cup dark or blackstrap molasses
1/4 cup maple syrup
3/4 cup rice or oat milk
1/2 cup ground flaxseed
1/8 cup canola oil
zest of one organic orange
2 teaspoons baking soda
1 cup boiling water
*I use Sweetleaf brand which is not as concentrated as pure Stevia, so the amount needed will differ. This equals the sweetness of a little bit less than 1/4 cup cane sugar, if you want to go that route...
This is a dense, moist, spicy, and nutritious cake (about as much as a cake can be, anyway). If you don't like much spice, decrease the cloves.
In a large bowl, mix all the ingredients well except for the baking soda, water, and flour.
In a small bowl, combine the baking soda and boiling water, and immediately stir into the other bowl, mixing well.
Using a whisk, gradually and lightly blend in the flour to prevent lumping.
Pour into a lightly greased bundt pan or a 9"x9" cake pan (this I haven't tried). Bake at 350 degrees for 30-35 minutes (about 25 minutes in a convection oven), or until a toothpick inserted in the center comes out clean.
A lemon or orange iceing or cream cheese frosting would be a nice accompaniment.
I hope you enjoy!
SO HOW'D IT GO?
This turned out really well for me. I'm not a big ginger fan, but this recipe used up a lot of things I needed to clear out of my cupboards (i.e. ground flax seed and blackstrap molasses). I followed the recipe except I substituted a cinnamon spice blend for the ground ginger in addition to the cinnamon and cloves called for. I also left out the orange zest because I didn't have any and added half a cup of unsweetened coconut. It took about an hour to bake and I used a regular loaf pan. It is moist and dense and none of the spices are too overwhelming. Not too sweet and perfect with peanut butter. Very good.