Empty My Fridge
Vegan Chocolate Gingerbread Cake 1 Bowl
Ingredients
- Milk½ cups + 1 tbsp
- Cocoa powder¼ cups
- Applesauce¼ cups
- Oil3 tbsp
- Vinegar1 tsp
- Brown sugar⅓–½ cups
- Ginger · minced, chopped2 tsp + ⅓ cups
- Flour1 ¼–1 ½ cups
- Baking powder1 ½ tsp
- Baking soda¼ tsp
- Salt¼ tsp
- Gingerbread spice1 ½ tsp
- Chocolate · chopped¼ cups
- Chocolate chip2 tbsp
Instructions
- Grease or line a loaf pan with parchment and preheat the oven to 350°F (180°C).
- In a bowl, stir the boiling non-dairy milk into the cocoa until combined. Add the remaining wet ingredients and mix well.
- Add 1 cup flour, the spices, salt, baking powder and baking soda to the wet mixture, mixing the dry ingredients lightly first if you like.
- Add the chopped chocolate, candied ginger and 1/4 cup flour and fold in to make a muffin-like batter. Add more flour if it is too runny. For a large loaf, add a few tablespoons more flour until stiff, then spoon into the prepared pan and smooth the top with a clean spoon or spatula.
- Scatter mini chocolate chips over the top if using. Bake for 45 minutes, checking the centre with a toothpick. Muffins take about 22 minutes and a shallow cake pan about 35 minutes.
- Cool for 10 minutes, then remove from the pan and cool to room temperature before slicing. Serve warm to melt the chocolate if it has already cooled.
Summarized from Vegan Richa's video. Watch it for the details.
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