The thing that inspired me to make this cake was the surplus of ginger-ale I had in the fridge. I had a stomach ache earlier in the week for whatever reason but a small amount of baking soda fixed that so I had no need for the carbonated drink. I tried to think of something to use for it, as none of us require any soda or similar drinks...so I baked a cake - which we need, right? I originally saw the "base" of this idea from Veganlovlie's Irish Tea Brack but obviously went way out on this.
(Chocolate-Gingerbread Cake Dry Ingredients)
- 3 cups of Rye Flour
- 1 tsp of Baking Powder
- 2 tsp of Cinnamon
- 1/4 tsp of Ground Cloves
- 1/2 tsp of Nutmeg
- 1/8 tsp of Cardamom
- 1/4-1/2 cup of Cocoa Powder
- About 2 cups of Confectioner's Sugar
- 1/4 tsp of Sea Salt
- Dark Chocolate Chips
- A dash of Black Pepper
(Chocolate-Gingerbread Cake Wet Ingredients)
- 1/4 Cup of Blackstrap Molasses
- 3/4 cup of Vegetable Oil (sub half with banana for low-fat)
- 1 cup of Vegan Buttermilk
- 1 cup of Ginger ale
- Minced Ginger (optional)
(Directions)
- Preheat oven at 350 degrees.
- Mix your wet and dry separately, then fold your wet into your dry about 15 times or until fully incorporated.
- Place into a well-greased baking dish and tap about 5 times to keep the air bubbles from forming.
- Bake at 350 degrees for about 30-45 minutes or until the middle is no longer gooey and the knife comes out clean when you do your "finished" test.
- Let it cool overnight or chill in the fridge for about four hours.Sprinkle with powdered sugar. Serve with an orange wedge and enjoy!
