There are some adjectives that instantly attract me to a baking recipe. Sticky and gooey are very attractive baking adjectives. Ooey and gooey together will get me to bake the recipe immediately.
That said, I was enamored with this recipe for Black Sticky Gingerbread from the lovely blog 101 Cookbooks. I make gingerbread every winter. Even though our winters are not really the typical winter you may be experiencing, I still crave wintery type desserts. Gingerbread is rich and flavorful. I could eat it every day.
Some recipe notes: The first time I baked Heidi’s gingerbread, I subbed out only the butter for Earth Balance margarine and used less honey and more molasses. The second time I made it TOTALLY VEGAN and I subbed out the eggs for the ener-g and cut out the honey (and used only molasses).
Heidi also mentions having an issue flipping the cake out of her Bundt. Maybe because I used less honey the first time and no honey the second time, I never had this issue. I sprayed the Bundt pan generously with baking spray and it flipped out just fine. If you have concerns about it sticking to the Bundt pan, line a 13x9x2 pan with parchment paper. Each time I never quite achieved the sticky topping she mentions in her post. It was not missed and was gingerbread perfection to us either way.
I had my sweet little assistant helping me that day. He told me as he was mixing, “Mommy…I’m Cake Boss!”
Then he licked the spoon and said, “Ewww…this isn’t chocolate cake! It’s spicy!” So, this wasn’t his favorite cake. But the rest of us loved it.
adapted from: 101 Cookbooks
Vegan Black Sticky Gingerbread
Ingredients
- 1 cup Earth Balance margarine
- ½ cup water
- 1 cup unsulphured blackstrap molasses
- 1 cup tightly packed dark brown / Muscovado sugar
- 1 ½ cups whole wheat pastry flour or all-purpose 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 cloves
- substitution for 3 large eggs I used ener-g. Follow directions on box
- ½ cup almond milk or your favorite non-dairy milk
- 1 packed tablespoon grated fresh ginger root
Instructions
- Preheat the oven to 325F, with a rack in the center. Spray your bundt pan generously with baking spray (or run down your baking pan with margarine and line a 13x9x2-inch baking pan so the parchment hangs over by a couple inches. This will help you remove the cake from the pan later on).
- Combine the Earth Balance margarine, water, molasses and brown sugar in a medium non-reactive saucepan and place over low heat.
- Stir the mixture frequently until the margarine is just melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
- Meanwhile, sift together the flours, baking soda, salt, ginger, cinnamon, all-spice and cloves, and set aside. Stir in the ener-g egg replacer (or whatever egg replacer you are using). Mix in the milk and stir until
- combined. In 1/2 cup proportions, fold the dry ingredients into the batter. Fold in the grated ginger.
- Pour the batter into the prepared pan and bake for ~45-60 minutes. Start checking for doneness after about 40 minutes. When the top of the cake springs back when touched you’re good. Mine was done just before 45 minutes. The baking time depends on the pan you’re using and your oven.
- Allow the cake to cool for 10 minutes, then, flip the cake onto your serving plate. If you’re using the overhang of parchment (if you’re using a rectangular pan), lift the cake out of the pan and cool completely on a wire rack before cutting. Refrigerate any cake that is leftover and let come to room temperature before serving. This would be fabulous with dairy-free whipped cream.
marla says
I am with you on those adjectives. You had me at sticky & gooey. This cake looks amazing Lora 🙂
Christine's Pantry says
This cake looks amazing.
Priya says
Super moist gingerbread..
Anonymous says
What beautiful photos - love the light coming in over the cake, and the single bundt bit! I adore gingerbread...but have been banned from making cake in January so my other half can lose some weight. 🙂
Raw Food Haven says
Lovely photos and delicious Gingerbread!
Kiri W. says
I looove gingerbread, and this one looks perfectly dark and sticky. Just how I like it 🙂 Gorgeous recipe, and very impressive that you made it vegan 🙂
Carolyn says
Yes, when it comes to food, sticky and gooey are the best of all adjectives. This looks so good!
A Thought For Food says
This cake looks divine... and I too am unable to resist anything ooey and gooey.
Carolyn says
Yes, when it comes to food, sticky and gooey are the best of all adjectives. This looks so good!
Jamie says
LOL he is so funny! but he's right - I think many people have problems with gingerbread only because they expect chocolate! I am back and forth whether or not I like it and that really depends on the recipe. Your cake looks great - gooey is right, and that makes a cake! Delicous!
Junia says
this looks fabulous! sticky gooey cakes are the best. especially if they are vegan. 🙂
Jan says
I love gingerbread cake! I think it's funny that your son's response to the batter was “Ewww…this isn’t chocolate cake! It’s spicy!” My brother used to be the same way 😉
Anonymous says
Love how you veganized this cake, looks amazing 🙂 xoxo
Claudia says
I have not done any gingerbread this winter - so this weekend will have to rectify that. I love "sticky, ooey, gooey...." And I love your Cake Boss!
Happy When Not Hungry says
This looks beautiful! I love anything gingerbread. Yum!
Eliotseats says
Ooey, gooey! Absolutely beautiful cake!
Jeanette says
Your cake looks nice and moist - like this vegan version with no eggs.
Leslie Limon says
Your cake looks incredibly moist and delicious! I never would have guessed it was vegan. 🙂
Anonymous says
Delicious recipe 🙂 Gingerbread, screams winter to me. There's something so comforting and warm about it. Delicious 🙂
Beth Michelle says
Who wouldnt want to bake (or eat) a dessert with those adjectives!!! This gingerbread looks amazing.
Paula says
Awww, I can imagine how surprised your little Cake Boss was by the spicey flavour. No fun when you are expecting chocolate! This gingerbread has got to be one of the moistest (is that a word) ones I've seen. Looks delicious.
Savoring Italy says
lol! He really thought it was chocolate. 😉
Mari @ Mari's Cakes says
I am sure I'll love this cake. I like the soft sun light on cake. Your assistant is adorable.
Savoring Italy says
Thank you, Mari:)He loves to bake with me.xx
Nancy says
So glad to see gingerbread getting some good press! This not only looks wonderful but sounds delicious - definitely bookmarking to try!
Priscilla - She's Cookin' says
Love the adjectives that make you head to the kitchen 🙂 A moist, spicy gingerbread with a cup of tea sounds great about now. Your little Cake Boss is adorable!
Gina says
Lora, it looks amazing as always. You are doing such a great job with your vegan baking, good for you. And the little boss is too cute. Hope you have a wonderful weekend.
-Gina-
Shulie says
Lora, I don;t know how you manage to veganize te desserts and they still come out fluppy and wonderful!! I am with your kiddo there would confuse it for chocolate. have a wonderful weekend and I am ordering one thin crust pizza!! Beam it!! 🙂
Terra says
Yeah, sticky and gooey would have my attention anyday! Your cake sounds wonderful:-) I love making vegan dishes. I love that I have discovered that vegan dishes are simply delicious! Hugs, Terra
Magic of Spice says
I love your descriptive words here 🙂 This looks fantastic!
Roxana GreenGirl {A little bit of everything} says
Your assistant is so funny! I'm the Cake boss 🙂
The cake sounds so good, I love gingerbread cakes. Love the substitutions.