Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

As a little prelude to holiday cooking, I made this recipe from my book, The Fiber for life Cookbook last week.  Not only is it moist and dark and rich with spices and molasses, but it also happens to be whole grain, fiber-rich and low in fat.  I had a bit of my vegan caramel sauce leftover from another recipe, so I decided to "doll up" my homespun gingerbread with a drizzle of that and some toasted hazelnuts.  Perfect!

I called this recipe "Gingerbread" in the book because that's what we always called this type of dark, spicy, moist ginger cake baked in a square pan when I was growing up. But, it occurred to me that "gingerbread" is a cookie, too, so it's confusing. I'm hedging my bets and calling it a "Gingerbread Cake" this time!

Researching gingerbread quickly, I see that it can refer to anything from this type of moist cake to a fairly dry cookie (or biscuit, as it's called in the UK). What they have in common, besides the ginger, is the uses of molasses (or treacle), or possibly honey for at least part of the sweetener.  The following type of recipe is much like the British ginger cake, but without the traditional lemon sauce.

Try this with tea on a cold day!

Printable Recipe

BRYANNA’S WHOLE WHEAT GINGERBREAD CAKE (can be SF or GF or both)
makes 1/ 9” square pan/ 9 servings
Moist, dark and spicy—also low-fat and fiber-rich.

WET MIX:
1/4 cup water
1 T. flax seeds
1 cup dark molasses
1/2 T. lemon juice + any nondairy milk to make 1/2 cup
1/2 cup light organic granulated sugar
1/3 cup smooth applesauce
2 T. oil (olive oil works well in this)
DRY MIX:
2 cup whole wheat pastry flour (a GF flour mix would probably work fine with this-- they usually work well with simple cakes)
1 T. powdered ginger
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. allspice

Preheat oven to 350 degrees F. grease and flour a 9" square pan.

In a blender, blend the water and flaxseeds until “gloppy” like egg whites. Add the remaining Wet Mix ingredients and blend well.

In a medium bowl mix the Dry Mix ingredients well. Pour in the Wet Mix and mix briefly. Spread the batter in the prepared pan and bake 25-35 minutes, testing with a cake tester. Serve warm or cool.

Nutrition Facts
Nutrition (per serving): 285.8 calories; 12% calories from fat; 4.2g total fat; 0.0mg cholesterol; 267.2mg sodium; 699.4mg potassium; 61.1g carbohydrates; 4.0g fiber; 32.4g sugar; 57.0g net carbs; 4.3g protein; 5.3 points.


"DOLLED UP" VARIATION:
Drizzle the top of the warm cake with about 1/4 cup Caramel Sauce (see recipe below) and sprinkle with 3/4 cup chopped toasted hazelnuts.

With the Variation the Nutrition Facts are as follows: Nutrition (per serving): 396.4 calories; 25% calories from fat; 11.9g total fat; 0.0mg cholesterol; 288.0mg sodium; 796.9mg potassium; 71.4g carbohydrates; 5.1g fiber; 40.3g sugar; 66.4g net carbs; 6.2g protein; 8.1 points

BRYANNA'S VEGAN CARAMEL SAUCE (makes about 1 cup):
1/3 cup brown rice syrup
1/2 cup plus 2 Tbs. brown sugar
2 Tbs vegan butter (such as my homemade vegan palm oil-free Buttah)
1/8 tsp salt
1/3 cup vegan creamer
1/2 tsp pure vanilla extract

Bring the syrup, brown sugar, Earth Balance and salt to a boil in a heavy saucepan and boil over medium heat, stirring constantly, until the consistency of heavy syrup.

Remove from heat and cool a bit. Heat the creamer just until warm. Whisk into the syrup along with vanilla.

Nutrition Facts
Nutrition (per 2 tablespoons): 173.1 calories; 18% calories from fat; 3.4g total fat; 0.0mg cholesterol; 93.7mg sodium; 59.9mg potassium; 37.9g carbohydrates; 0.0g fiber; 33.1g sugar; 37.9g net carbs; 0.7g protein; 3.7 points.


Enjoy!

Today's Cranberry Fact: "Cranberries are rich in polyphenolic antioxidants which protect against cancer and cardiovascular disease. The proanthocyanidins and other compounds inhibit the oxidation of LDL cholesterol while cranberry powder has been observed to decrease the LDL cholesterol levels of animals with elevated blood cholesterol levels. The proanthocyanidins in cranberry and lowbush blueberry are known to inhibit tumor growth." http://www.vegetarian-nutrition.info/herbs/cranberry.php

Well, we've had our cranberry-laced breakfast, cranberry-studded dinner, and now dessert!  This is one of my favorite cakes.  Not only is it delicious and easy to make, but it gives you the feeling of being decadent when, really, it's pretty low-fat and it's made from whole wheat pastry flour.  How good can it get?

I had a bite or two of a similar cake at a local restaurant a few years ago and the memory lingered.  It took me a while to get around to making a vegan version that came "up to scratch" with what I remembered, but I'm happy with this recipe. That particular restaurant still has the cake on its menu, but they've omitted what I would consider the essential caramel sauce and instead drown it in a pile of whipped cream! You can "gild the lily" with a small dollop of vegan whipped topping or non-dairy ice cream if you like, but don't leave out the caramel sauce!

Printable Recipe

BRYANNA'S “DECADENT” CARAMEL-CRANBERRY-PECAN CAKE
Serves 8
This cake actually isn't that decadent, but it really seems so! This is a great choice when you want something rich, not too sweet, and special, but not chocolate.  It can be made either with fresh cranberries or dried cranberries.

THE CAKE:
Dry Mix:
1 2/3 cups whole wheat pastry flour
3/4 cup brown sugar
1 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp salt
1 cup chopped lightly-toasted pecans
1 cup fresh or frozen cranberries, chopped (or 2/3 cup dried cranberries, soaked in hot water and drained well)
Wet Mix:
1 cup water
3 Tbs oil
3 Tbs smooth unsweetened applesauce (TIP: Freeze canned or homemade applesauce for baking in ice cube trays and pop the cubes into zipper-lock bags-- each one is 2 tablespoons!)
1 Tbs cider vinegar
1/2 Tbs pure vanilla extract
CARAMEL SAUCE:
1/3 cup brown rice syrup
1/2 cup plus 2 Tbs. brown sugar
2 Tbs vegan butter (such as my homemade palm oil-free vegan Buttah)
1/8 tsp salt
1/3 cup organic vegan creamer (these are made for use in hot coffee, so less likely to curdle in hot liquid)
1/2 tsp pure vanilla extract

Preheat the oven to 350°F. Oil an 8" square pan and line the bottom with cooking parchment cut to fit.

Whisk all of the Dry Mix ingredients, except for the pecans and cranberries, together in a medium bowl. Add the pecans and cranberries and mix briefly.

Whisk together the Wet Mix ingredients in another bowl. Pour into the Dry Mix ingredients and stir briefly, just until mixed. Scrape the batter into the prepared pan. Bake for 35 minutes.
Cool the cake on a rack.

To make the sauce:
Bring the syrup, brown sugar, Earth Balance and salt to a boil in a heavy saucepan and boil over medium heat, stirring constantly, until the consistency of heavy syrup.

Remove from heat and cool a bit. Heat the creamer just until warm. Whisk into the syrup along with vanilla.

The cake can be served warm or at room temperature, but the sauce should be hot. Cut the cake into 8 triangular servings and drizzle each serving generously with some of the hot sauce. You can also serve this with a scoop of your favorite vanilla non-dairy ice cream, or a little of your favorite non-dairy whipped topping.

Nutrition Facts
Nutrition (per serving): 485.6 calories; 33% calories from fat; 18.8g total fat; 0.0mg cholesterol; 163.5mg sodium; 368.6mg potassium; 80.5g carbohydrates; 4.9g fiber; 54.1g sugar; 5.4g protein; 10.5 points.

Enjoy!