A delightful aroma, wafting down the stairs from the kitchen (yes, my kitchen is on the second floor), draws my attention away from whatever it is I was doing the moment before. Despite being very decidedly a warm weather crop, ginger often evokes a sense of comfort and well-being most desired during the cold winter months. Gingerbread and gingermen appear in great numbers during the winter holidays. Ginger tea is a staple warm beverage, and ginger ale can cure any upset stomach. It was at one of those holiday parties where I first came across (a veganized version of) David Lebovitz's fresh ginger cake. Perhaps love at first bite, the spicy-sweet and amazingly fluffy cake has almost haunted me. So, I recently took a stab at baking it myself, and yesterday concocted a gluten-free version. It's a little crumbly, but still quite moist and tasty.
Fresh Ginger Cake (adapted from David Lebovitz)
1/2 cup fresh ginger, grated
1/4 cup blackstrap molasses
1/2 cup sugar
1/4 cup agave
2/3 cup oil
1/2 cup water
2 tsp baking soda
3 tbs garbanzo flours
1 tsp cinnamon
1/4 tsp all spice
1/4 tsp ground cloves
sprinkle powdered ginger
dash black pepper
1 tbs apple cider vinegar
1/4 cup crystalized ginger, chopped (optional)
1. Combine molasses, sugar, agave, and oil in a large bowl. In a small saucepan, bring water to bowl and then add baking soda. Pour water into bowl and whisk until combined; mix in ginger.
2. Sift in flours and spices, using a large spoon to incorporate all dry ingredients. Add in vinegar and optional candied ginger.
3. Pour batter into 6 large muffin cups (or a small pan, greased and floured). Bake at 350F for 25-30 minutes, until top is set and a knife comes out clean. Allow to cool completely...and then enjoy!
Check out more goodies at Slightly Indulgent Tuesdays.