This recipe makes an old-fashioned gingerbread cake, dark, moist, and delicious. Blackstrap molasses is too bitter for this cake, so stick with dark molasses.
¾ cup molasses
¼ cup succanat plus enough water that it make ¼ cup (measure)
½ c boiling water
5 tablespoons dairy-free, soy-free shortening
½ t salt
2 teaspoons ground ginger
1 teaspoon baking soda
2 cups spelt flour
Preheat oven to 375 degrees. Stir molasses, succanat, shortening, and boiling water until shortening is melted and well mixed. Mix dry ingredients separately, and then stir into wet ingredients, being careful not to overmix. Pour into a greased 9 x 9 pan. Bake for 25- 35 minutes, until the top springs back when touched and the cake pulls away from the side of the pan slightly.
© 2007 Jeanette Bradley
