Vegan Ginger Spice Loaf
Vegan baking is sort of touch and go. This is the first vegan baked good I've ever made that tastes so good, has great texture and rises a bit while baking. You'd never know it was missing all that butter/dairy and what's more, has the teeniest amount of oil in the whole thing - 1 tablespoon! This is a fine breakfast with coffee, but an equally good dessert or snack. The texture is moist and hearty, with a crackling crunchy top thanks to a generous sprinkle of turbinado sugar. Warm and spicy, studded with fresh ginger throughout, it's quickly becoming my new fall favorite. The recipe calls for 2-3 tablespoons of fresh ginger. I use three. Two would be a normal amount for what you'd expect in a spice cake but three will send it just over the top and warm your throat with addicting spice. It's divine. It's so good in fact, that I made it twice in the same week. The second time I ate half the loaf in one sitting. I probably would have the first time as well, but I had to be polite and share since I invited a couple friends over for tea.
Who knew that cubing ginger spice cake would be better than a scone at tea time? It was.
Make this A-sap. You'll only dirty one bowl and a loaf pan, plus gain a recipe to add to your go-to repertoire, for breakfast, for tea, for dessert with a powdered sugar glaze...it fits the bill most anytime. And made with whole wheat flour, healthy fresh ginger, and only 1 gram of fat per serving, it's practically a health food. Um, don't quote me on that.
Vegan Ginger Spice Loaf
adapted from girl who bakes
yields 12 slices
1 1/2 cups whole wheat flour
1/2 cup raw sugar, plus more for sprinkling (I used turbinado raw- you can use what you have on hand)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
2-3 tbsp freshly grated ginger (or chopped very small with a serrated knife)
1 tbsp vegetable oil
1 tsp apple cider vinegar
1 cup water
Preheat your oven to 350 degrees.
In a large bowl whisk together flour, sugar, baking soda, cinnamon, nutmeg, salt, cloves, and ginger.
Make two wells in the dry ingredients and pour the vinegar in one and the oil in the other. Pour water over everything and stir until everything is just combined.
Pour batter into a greased loaf pan. Sprinkle more turbinado or raw sugar generously over the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
It's happening. My son starts his first day of kindergarten tomorrow. I'm going to miss my little buddy :( He is very ready though.
Vegan Ginger Spice Loaf
adapted from girl who bakes
yields 12 slices
1 1/2 cups whole wheat flour
1/2 cup raw sugar, plus more for sprinkling (I used turbinado raw- you can use what you have on hand)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
2-3 tbsp freshly grated ginger (or chopped very small with a serrated knife)
1 tbsp vegetable oil
1 tsp apple cider vinegar
1 cup water
Preheat your oven to 350 degrees.
In a large bowl whisk together flour, sugar, baking soda, cinnamon, nutmeg, salt, cloves, and ginger.
Make two wells in the dry ingredients and pour the vinegar in one and the oil in the other. Pour water over everything and stir until everything is just combined.
Pour batter into a greased loaf pan. Sprinkle more turbinado or raw sugar generously over the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
It's happening. My son starts his first day of kindergarten tomorrow. I'm going to miss my little buddy :( He is very ready though.