Gingerbread Snack Cake - A Little Sugar And A Lot of Spice

 Baking in the kitchen, my favorite place to be!  I enjoy making desserts that are not only good for you but actually taste good.  It's hard to find desserts that are not loaded with fat and dairy products, so you have to go searching for ideas and work them.  That's what I did  for this deliciously moist, healthy for you, vegan Gingerbread Snack Cake, and everyone that tasted it said it was great.  It only lasted one day in my house, and the pan was empty.  Great with a glass of milk or a hot cup of tea, but you won't need anything to wash it down, it's that good.  Don't shy away from things unknown to you, I used to be afraid to cook with ingredients that I knew nothing about, such as some of the ingredients in this recipe, now that I've tried them, I like the results.  You would never know what is in this cake unless you baked it yourself.  My sister tasted a piece of the cake and I asked her what she thought, she loved it.   Then I told her what was in it, and now wants the recipe.   So go forth and bake things with unknown ingredients you will be pleasantly surprised.  Recipe below.

Delicious, moist, flavorful Gingerbread Cake!

 Gingerbread Snack Cake

Ingredients

Cooking Spray

2/3 cup of Almond Breeze Almond Milk

1/4 cup of dark molasses

1/4 cup of pure maple syrup

1/3 cup of carrot juice (I used Bolthouse)

1 tablespoon of apple cider vinegar 

2 tablespoons of Canola oil

2 tablespoons of Golden Omega Fine Textured Flaxseed or use ground flax meal

1 cup of Hodgson Mill 100% Stone Ground Whole Wheat Pastry Flour

1 teaspoon of baking soda

1/4 teaspoon salt

1 1/2 teaspoons of ground ginger

1 1/2 teaspoons of cinnamon

1/2 teaspoon of allspice

1/4 cup dark brown sugar

1/2 cup of raisins

Directions

Preheat oven to 400 degrees.  Spray an 8 x 8 baking dish with the cooking spray, set aside.  In a medium mixing bowl whisk together the milk, molasses, syrup, carrot juice, vinegar, oil and flaxseed (meal).  Let sit for 5 - 7 minutes.  In a larger mixing bowl whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and brown sugar, when all this is combined add the raisins and toss them to coat so they don't sink to the bottom of the cake.  

Combine the wet ingredients with the dry ingredients in the larger bowl and stir until evenly combined, do not over mix the batter. Pour into the prepared pan and bake for 25 minutes or until cake tester inserted in the middle comes out clean.  Remove the pan from the oven, let sit for 20 minutes to cool, then remove from pan. Let cool completely. Dust with a powdered sugar if desired.  Makes 9 servings.