However, 101 Cookbooks' Black Sticky Gingerbread recipe captivated me. I bake gingerbread in winter. We don't have a typical winter, but I still crave wintery desserts. Rich, flavorful gingerbread. I could eat it daily.
Ingredient
– 1 cup Earth Balance margarine– ½ cup water– 1 cup unsulphured blackstrap molasse– 1 cup tightly packed dark brown– 1 ½ cups whole wheat pastry 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 clove– substitution for 3 large egg– ½ cup almond milk– 1 packed tablespoon grated fresh ginger root
Direction
1
The oven should be 325F with a rack in the middle. Grease or spray your bundt pan and line a 13x9x2-inch baking pan with parchment that hangs over by a couple inches. It helps you remove the cake from the pan later).
2
In a medium non-reactive saucepan, heat Earth Balance margarine, water, molasses, and brown sugar on low.
3
Stir frequently until the margarine is just melted and the ingredients are well blended. Let cool in a large bowl after removing from heat.
4
Set aside the flours, baking soda, salt, ginger, cinnamon, all-spice, and cloves after sifting. Add the ener-g egg replacer (or your choice). Add milk and stir until.
5
combined. Incorporate 1/2 cup dry ingredients into batter. Mix in grated ginger.
6
Pour batter into pan and bake for 45-60 minutes. Verify doneness after 40 minutes. Touch the cake top to test; it should spring back. Finishing before 45 minutes. Oven and pan determine baking time.
7
Turn the cake onto a plate after 10 minutes. Remove the cake from a parchment-lined rectangular pan and cool on a wire rack before cutting. Serve chilled cake at room temperature. Pairs with dairy-free whipped cream.