Monday, November 21, 2011

Soft Gingerbread Cake

I received an email request for the traditional swedish soft gingerbread cake. Here is my simple and tasty version. Eat as it is or with some lingonberry jam (can be substituted with cranberry jam/sauce)

You Will Need:
  • 1dl (100ml) Melted Vegan Maragine
  • Egg Replacer Equal to 2 eggs (I use Orgran No Egg)
  • 2 dl (3/4 cup) Sugar (white or brown)
  • 3 dl (1 1/4 cups) Plain White Flour
  • 2 tsp Baking Powder
  • 1 tsp Ginger
  • 1 tsp Cloves 
  • 2 tsp Cinnamon
  • 1 dl (100 ml) Dairy Free Milk (or Vegan Yogurt)
  1. Melt the margarine.
  2. Whisk egg replacer and sugar.
  3. Mix all dry ingredients in a separate bowl, then add all wet ingredients and whisk well. 
  4. Grease a loaf tin and sprinkle with bread crumbs to avoid the cake sticking.
  5. Pour the batter into the tin and bake at 175C / 345F min in the lower part of the oven for 40-50min. Make sure you test the cake with a tooth pick or cake tester before taking it out of the oven.
  6. Enjoy!

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