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Gingerbread Cake with Maple Cream 
 
INGREDIENTS:
  • 2 1/3 cup spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 tablespoons grated fresh ginger
  • 1/4 teaspoon cinnamon
  • 1/2 cup oil
  • 1 cup Maple Grove Farms Maple Syrup
  • 1/2 cup molasses
  • 1 cup plain soy milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla
  • 1 cup Maple Grove Farms Maple Cream
DIRECTIONS:
Preheat oven to 350F. Oil and flour 9" cake pan. In a large bowl, mix the flour, baking powder, baking soda, salt, ground ginger, fresh ginger and cinnamon together until thoroughly combined.

In a separate bowl, mix together the oil, maple syrup, molasses, soy milk, vinegar and vanilla.

Add the wet ingredients to the dry ones and mix well.

Pour into prepared pan and bake for 50-55 minutes or until toothpick inserted in center comes out clean.

Let cool for ten minutes, then remove cake from pan and let cool completely on a cooling rack.

Heat maple cream in a microwave for 30 seconds at a time until it is warm and pours easily. Pour over cake so it drips down the sides.

Serve and enjoy.