Spiced Dairy-Free Gingerbread Delight
Warm your home and heart with this Spiced Dairy-Free Gingerbread Delight. Perfect for the holidays or any time you crave a comforting dessert, this cake combines the rich flavors of molasses and warming spices like ginger, cinnamon, and nutmeg. It’s not just dairy-free; it also features a blend of unbleached and whole wheat pastry flours, offering a wholesome twist to a classic treat. Serve it with a scoop of creamy soy ice cream for an extra indulgence, and share the love with family and friends.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Unbleached flour
1 cup (sifted)
Whole wheat pastry flour
1 cup (sifted)
Baking powder
1 tablespoon
Ground ginger
1 teaspoon
Cinnamon
1/2 teaspoon
Nutmeg
1/2 teaspoon
Salt
1/4 teaspoon
Cloves
1/8 teaspoon
Allspice
1/8 teaspoon
Soymilk
2/3 cup
Oil
1/3 cup (canola or vegetable oil)
Molasses
1/3 cup
Maple syrup
1/3 cup
Fresh ginger
1 1/2 tablespoons (minced)
Vanilla extract
2 teaspoons
Instructions
1
Preheat your oven to 350°F (175°C) and lightly oil a 9-inch square baking pan.
2
In a large mixing bowl, sift together the unbleached flour, whole wheat pastry flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice. Mix well to evenly distribute the dry ingredients.
3
In a separate medium bowl, whisk together the soymilk, oil, molasses, maple syrup, minced fresh ginger, and vanilla extract until the mixture is smooth and well combined.
4
Gradually add the wet ingredients to the dry ingredients, stirring gently until just blended. Be careful not to overmix.
5
Pour the batter into the prepared baking pan, smoothing the top with a spatula if necessary.
6
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake in the last few minutes to avoid overbaking.
7
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
8
Serve slices warm or at room temperature, preferably with a generous scoop of soy ice cream on top for an irresistible treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Dairy-Free Gingerbread Delight?
It is a warm, comforting cake made with molasses, fresh ginger, and warming spices, designed to be completely dairy-free.
Is this gingerbread recipe vegan?
Yes, by using soymilk and oil instead of dairy and eggs, this recipe is suitable for a vegan diet.
What types of flour are used in this recipe?
The recipe uses a combination of one cup of unbleached flour and one cup of whole wheat pastry flour.
What spices are included in the gingerbread?
The spice blend includes ground ginger, cinnamon, nutmeg, cloves, and allspice.
Does the recipe use fresh ginger?
Yes, it requires 1.5 tablespoons of minced fresh ginger for a vibrant flavor.
What sweeteners are used instead of white sugar?
The cake is sweetened using a combination of molasses and maple syrup.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size pan should I use for baking?
A 9-inch square baking pan is recommended for this recipe.
How do I prepare the baking pan?
You should lightly oil the pan to ensure the cake does not stick.
How long does the cake need to bake?
The gingerbread should bake for 35-40 minutes.
How can I tell when the gingerbread is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
What kind of oil is best for this recipe?
Canola or vegetable oil are suggested for their neutral flavor.
Do I need to sift the dry ingredients?
Yes, sifting the flours and spices together helps evenly distribute the ingredients and prevents lumps.
What is the role of soymilk in this cake?
Soymilk provides the necessary liquid and fat to keep the cake moist without using dairy.
Can I overmix the batter?
It is important to stir gently until just blended, as overmixing can lead to a tough cake.
How should I cool the cake?
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
What is a suggested serving accompaniment?
This gingerbread is delicious served with a generous scoop of creamy soy ice cream.
Can I serve this cake warm?
Yes, it can be served either warm or at room temperature.
Is this recipe suitable for the holidays?
Absolutely, the traditional spices and molasses make it a perfect holiday treat.
Does this recipe contain eggs?
No, this is an egg-free recipe.
How much baking powder is required?
The recipe calls for one tablespoon of baking powder.
Is vanilla extract used in this recipe?
Yes, two teaspoons of vanilla extract are added to the wet ingredients.
What does the molasses contribute to the cake?
Molasses provides the deep, rich color and the characteristic robust flavor of gingerbread.
How much ground ginger is used?
One teaspoon of ground ginger is used in addition to the fresh ginger.
What is the purpose of the salt in this recipe?
A 1/4 teaspoon of salt is used to enhance the flavors of the spices and sweetness.
Why use whole wheat pastry flour?
Whole wheat pastry flour adds a wholesome element while keeping the texture tender compared to regular whole wheat flour.
Can I use other plant-based milks?
While the recipe specifies soymilk, you can likely substitute it with almond or oat milk.
Is there any cholesterol in this recipe?
Since it is plant-based and contains no animal products, it is naturally cholesterol-free.
Can I add nuts or raisins to this?
While not in the original recipe, you could stir in nuts or raisins for added texture.
How many people does this recipe serve?
The recipe fills a 9-inch square pan, which typically yields 9 to 12 servings.