Spicy Eggless Gingerbread

⏱ 40 mins 🍽 9 squares, 9 serving(s) 🏷 Dessert

This egg-free gingerbread is nearly vegan, requiring only a simple butter substitution. It yields a warmly spiced cake baked in an 8x8 pan, resulting in nine squares ideal for the holidays. The batter comes together quickly with molasses and boiling water. Once cooled, the gingerbread can be finished with a dusting of confectioners' sugar for a classic presentation.

Spicy Eggless Gingerbread

Ingredients

  • 3/4 cup molasses (unsulfured)
  • 2/3 cup boiling water
  • 2 tablespoons butter, softened (or Earth Balance)
  • 2 tablespoons canola oil
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • confectioners' sugar, for dusting the top

Method

  1. Place the molasses, boiling water, butter, and oil into a mixing bowl. Mix these together until the butter has fully melted.
  2. In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, and cloves. Add these dry ingredients to the wet mixture and whisk until you have a smooth, combined batter.
  3. Prepare an 8 x 8 baking pan by greasing it with oil or cooking spray, then lightly dust it with flour. Transfer the batter into the pan, spreading it out into an even layer.
  4. Bake the gingerbread at 350F for 25-35 minutes. It is ready when the edges start to pull from the pan sides and a tester inserted into the middle comes out clean. Allow it to cool completely.
  5. For serving, you may dust the top with confectioners' sugar. Alternative toppings could include sliced peaches, vanilla frozen yogurt, or applesauce with raisins.

Nutrition (per serving)

Sodium243600 mg

Recipe details

CategoryDessert
Authorthe80srule