Vegan Black Sticky Gingerbread

by cakeduchess on January 11, 2012 · 31 comments

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 subbed out the eggs for the ener-g and cut out the honey.

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.

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.

Vegan Black Sticky Gingerbread
adapted from: 101 Cookbooks

serves: 12-14

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

Directions:
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 whipped cream. PS: My friend Brian from A Thought for Food made a lovely Coconut Milk Whipped Cream. That’s what I’m making next to go with this.