Vegan Gingerbread Cake for Tea – Soft, Spiced, Dairy-Free

Ingredients

• • 1 ⅞ cups all-purpose flour (180g)
• • ⅞ cup molasses (120ml)
• • ⅞ cup maple syrup (100g)
• • ⅞ cup melted coconut oil (120ml)
• • 1 ⅞ tsp ground ginger
• • 1 ⅞ tsp ground cinnamon
• • ⅞ tsp ground cloves
• • ⅞ tsp baking soda
• • ⅞ tsp salt
• • 1 ⅞ cup warm water (240ml)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish with coconut oil.

2. 2

   In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.

3. 3

   In another bowl, mix molasses, maple syrup, and melted coconut oil.

4. 4

   Add dry ingredients to wet ingredients gradually while stirring. Mix until just combined.

5. 5

   Slowly pour in warm water while stirring. The batter will be thin - this is normal!

6. 6

   Pour batter into prepared dish. Bake for 35-40 minutes until a toothpick inserted in center comes out clean.

7. 7

   Let cake cool completely in pan before slicing. This prevents crumbling.