I have taken soooo many food pix recently. Many. Many more than you'd believe. Especially as they've been staying in the camera and not actually seeing the light of day...
So tonight I hope to remedy that a little - here's one of my newest creations:
Well, you didn't think you'd get the whole thing, did ya?!?!
I am still getting the hang of my new camera, so this is perhaps not the best gingercake photo of all time. But rest assured: it is the best **gingercake** you'll ever taste! And the recipe is mine, all mine, veganized by Yours Truly for your munching pleasure!
So here, without further ado, is the recipe....
You will need:
3/4 cup molasses
3/4 cup dark brown sugar, firmly packed
2tbsp fresh ginger, minced
2 tbsp crystallised ginger, also minced
1/2 cup ginger beer (the dark, caribbean type one - not gingerale!)
1/2 cup applesauce
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp grated nutmeg
1 tsp ground ginger
1/2 tsp salt
1/2 cup silken tofu
2 tbsp dark rum
Here's what you do:
1. Preheat your oven to 350 degrees and grease and flour a 9x9 cake pan
2. In a large saucepan over a low to moderate heat, mix together the molasses, sugar, ginger beer, fresh ginger, crystallised ginger and applesauce. When the sugar is dissolved, remove from heat and allow to cool slightly.
Vegan tip: in this recipe, the applesauce takes the place of the stick of butter you would otherwise have used and thus renders this cake ***fat-free***! So it's kind to your heart and kindhearted...at the same time! Imagine that! :)
3. In a separate bowl, sieve together the flour, baking soda, baking powder, ground ginger, salt and other spices.
4. In a small bowl, mash up the silken tofu with a fork or hand whisk and combine with the rum.
Vegan tip #2: the tofu replaces the 2 beaten eggs from the beaten bodies of the 'layer chickens' who would have suffered and labored for 30 hours apiece in the living hell that is their existence on a factory farm to produce those easily replaceable eggs for you.
Eggs vs tofu: it's a complete no-brainer!!
5. Add the tofu/rum mix to the cooled mixture in the saucepan. Combine well.
6. Add the flour mix to the saucepan too and mix until all the dry ingredients are well mixed in.
7. Pour into the prepared cake pan and bake for 30-40 mins, or until a toothpick comes out clean.
8. Leave to cool in the pan for 5 minutes and then turn out onto a rack.
9. Place well away from small children, hungry husbands and acrobatic doggies....the smell as the cake cools may just prove toooooo tempting!
I frosted a slice or two with vegan cream cheese frosting, but didn't do the entire cake as I knew I'd be utterly powerless to resist locking myself in my room and eating the entire thing in one sitting.
You may chose to do otherwise!
And if you do, remember: it's fat-free!
...and Stay Vegan, Friends!