Vegan Gingerbread Cake
1⁄2 cup unsweetened apple sauce or silken tofu
1⁄2 cup vegetable oil
1⁄4 cup fancy or cooking molasses
1 pkg Gingerbread Mix
2 cups whipped coconut cream, optional
1 recipe preparedCaramel Sauce, optional
- Generously oil an 8" (20 cm) silicone Round Cake Pan.
- In a large bowl, whisk applesauce or tofu with oil and molasses. Stir in mix. Scrape batter into prepared pan; smooth top of batter.
- Microwave on high for 4 min. Rest in pan for 6 min; invert onto wire rack to cool. Or, bake in preheated 350° F oven for 28–30 min or until a toothpick inserted in centre of loaf comes out clean. Cool 10 min before unmolding.
- When completely cool, spread on sauce, if desired. Slice and serve.
Per serving: Calories 170, Fat 10 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 20 g (Fibre 1 g, Sugars 14 g), Protein 2 g.
Serve with whipped coconut cream and prepared Caramel Sauce, if desired. Follow recipe directions on package - it makes about 1 1⁄2 cups of sauce.
To make the Caramel Sauce vegan, use canned coconut milk and vegan butter.