There's a short list that is always associated with holiday desserts; pumpkin pie, apple pie, cranberry tarts and gingerbread cake. I love the complexity of a Gingerbread Cake; sweet and spicy with a tender crumb. If you love the taste of ginger, Gingerbread Cake is the way to go. It's the perfect holiday cake to bring to Thanksgiving dinner parties and relatives' houses as it travels well. In fact, molasses naturally preserves the flavor and texture of the cake, keeping it moist for days.
Gingerbread Cake is often served with dollops of fresh whipped cream, but really, it doesn't need all that extra dairy anyway. I like this particular cake with a generous dusting of confectioner's sugar, but my kids love it with soy ice cream. This is also another one of those recipes that literally takes five minutes to make. Usually by the time my oven is preheated, the cake is ready to go into the oven. I love fast and easy recipes like this than can be made on a whim for your family as a delicious treat after dinner, or given to friends, family and teachers over the holidays. Whomever you decide to make it for, I promise it will go on your Holiday Dessert short list as well.
DAIRY, EGG AND NUT FREE GINGERBREAD CAKE
Yield: 1 8-inch cake
1/2 c. dairy free shortening (I like to use Crisco)
1/3 c. granulated sugar
3/4 c. molasses
3/4 c. plus 1 T. hot water
2 1/3 c. unbleached all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspooon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
Confectioner's Sugar for Dusting
Soy ice cream, for serving
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, molasses and hot water. In a separate medium bowl, combine the flour, cinnamon, ginger, baking soda and salt with a wire whisk. Add to shortening mixture, and beat on medium-high for 2-3 minutes, scraping the bowl occassionally.
Preheat oven to 325 degrees and spray an 8 inch glass baking dish with dairy free baking spray. Pour the batter into the prepared pan, and bake for 40-50 minutes, or until an inserted cake tester comes out clean. Cool completely in pan, and serve dusted with confectioner's sugar and with soy ice cream.