GHG's Triple Ginger-Molasses Cake Recipe goodhealthgourmet
- 1 1/2 cups GF baking blend
- 1/2 cup mesquite flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 3/4 cup unsulphured molasses (NOT blackstrap)
- 1/2 cup coconut nectar or coconut palm sugar
- 1/2 cup natural, unsweetened applesauce
- 3/4 cup water
- 1 1/2 teaspoons baking soda
- 1 ounce fresh ginger (from a 1 1/2 -inch piece, should yield approximately 2 T), peeled and finely grated (I use a microplane)
- 3-4 tablespoons Ginger People ginger juice (or equivalent)
- 2 tablespoons chopped crystallized ginger
- 1 large egg plus 2 whites, room temperature
- Heat the oven to 325 degrees F. Grease a 9-inch round aluminum cake pan and set aside (or set an ungreased silicone cake pan on a baking sheet).
- Whisk together GF baking blend, mesquite flour, cinnamon, allspice, and pepper to break up lumps and aerate the mixture; set aside.
- In a mixing bowl or glass measuring cup, whisk together molasses, coconut nectar or sugar, applesauce and ginger juice.
- Bring the water to a boil in a small saucepan, stir in the baking soda, and then mix in the molasses mixture.
- Remove from heat and add the fresh and crystallized ginger.
- Gradually whisk the dry ingredients into the batter.
- Add the eggs, and continue mixing until everything is thoroughly combined.
- The batter will be extremely loose-resist the urge to add more flour!
- Pour into the prepared pan with the help of a rubber spatula, and bake for 40-45 minutes, or until a toothpick or the tip of a sharp knife inserted comes out clean.
- Cool the cake for at least 30 minutes before removing from the pan.
- Serve with warm lemon curd, or top with a simple lemon icing drizzle.
baking blend, mesquite flour, ground cinnamon, ground allspice, ground black pepper, molasses, coconut nectar, natural, water, baking soda, fresh ginger, ginger people ginger juice, ginger, egg
Taken from www.chowhound.com/recipes/ghgs-triple-ginger-molasses-cake-14059 (may not work)