Vegan Black Sticky Gingerbread
adapted from: 101 Cookbooks
1 cup Earth Balance margarine
1/2 cup water
1 cup unsulphured blackstrap molasses
1 cup tightly packed dark brown / Muscovado sugar
1 1/2 cups whole wheat pastry flour (or all-purpose flour)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
substitution for 3 large eggs (I used ener-g. Follow directions on box)
1/2 cup almond milk (or your favorite non-dairy milk)
1 packed tablespoon grated fresh ginger root
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.