This recipe still needs a little tweaking as the texture is a little odd and the flavors are not quite to my liking. It seems a little heavy on the ginger and too light on the others to me. So consider it a work in progress!
Please let me know if you try it out and if you did any modifications.
Dairy Free Gingerbread Cake
2 cups whole wheat pastry flour
1 tbs baking powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground clove
1/8 tsp ground allspice
2/3 cup dairy free milk alternative (I used Oat Dream Oat Drink Maple Brown Sugar)
1/3 cup unsweetened applesauce
1/3 cup maple syrup
1 1/2 tbs fresh minced ginger
2 tsp vanilla extract
Preheat oven to 350.
Lightly spray a 9 x 9 square baking pan.
Sift together all of the dry ingredients (from the flour to the allspice in the ingredient list).
Mix together all the wet ingredients (from the milk alternative to the vanilla extract in the ingredient list).
Add the dry ingredients to the wet ingredients and mix well.
Pour into the baking pan.Bake at 350 for 35 to 45 minutes or until a toothpick inserted comes out clean.
Allow to cool before serving if desired.
Cut into 3 strips then each strip into 4 pieces to make the 12 servings.
Fat: 0.6 g
Carbohydrates: 29.9 g
Protein: 2.9 g
Fiber: 2.8 g