Bites of crystallized ginger make this Gingerbread cake a favorite! Add Pumpkin Whipped Cream Topping to satisfy your sweet tooth.
For Pumpkin Whip Cream Topping:
1/2 (14-ounce) package firm tofu, drained and pressed
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger powder ground
1/4 teaspoon nutmeg
1-2 tablespoons maple syrup (to taste)
For Gingerbread:
3/4 cup unsweetened non-dairy milk
1/2 lemon (juice and zest)
3/4 cup whole wheat pastry flour
1/2 cup white whole wheat flour
1/4 cup oat flour
2 1/2 teaspoons ginger powder ground or more if you want it extra spicy
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
9 pieces (1/2 cup minced) crystallized ginger, minced
1/3 cup water (or cool coffee)
3 tablespoons aquafaba (chick pea brine)
1/3 cup molasses
Prepare Pumpkin Whip Cream Topping before preparing the Gingerbread.
To Make Pumpkin Whipped Cream Topping. Press excess liquid from tofu. In a blender, blend all listed pumpkin topping ingredients until smooth. Refrigerate as least an hour before serving.
To Make Gingerbread. Preheat oven 350°F. In small bowl, add lemon (juice/zest) to non-dairy milk, set aside. In large bowl mix dry ingredients including flours, arrowroot, flaxseed, ginger powder, cinnamon, nutmeg, baking soda, gum xanthan and minced crystallized ginger. To the non-dairy milk/lemon, mix in water or coffee, aquafaba, vanilla and molasses; add these liquid ingredients to the dry ingredients. Blend all ingredients together. Pour batter into non-stick cake pan or one lined with parchment paper. Bake for approximately 40 minutes or until a toothpick pierced into the cake top comes out clean. Cool before removing from pan, then frost with Pumpkin Whipped Cream Topping.
Nutrition Facts
Calories 149 Cal from Fat 14, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 125mg, Total Carbohydrate 29g, Fiber 3g, Total Sugars 12g (includes 8g added sugars), Protein 5g