OLD FASHIONED LOW-FAT GINGERBREAD CAKE
This recipe is from “Becoming Vegetarian” by Vesanto Melina.
This moist, dark, nutritious favorite is so easy to make, and it’s low in fat.

¼ C. vegetable oil
¾ C. soymilk
2 Tbsp. ground flaxseed
¾ C. maple syrup or honey
½ C. blackstrap molasses
1/8 tsp. sea salt (optional)
2 ½ Tbsp. ground ginger
1 tsp. cinnamon
1 tsp. cloves
2 tsp. baking soda
1 C. boiling water
2 C. whole-wheat flour

1. In a large bowl, mix all the ingredients well except for the baking soda, water and flour.
2. In a small bowl, combine the baking soda and boiling water, and immediately stir into the other bowl, mixing well.
3. Using a spoon or whisk, gradually and lightly blend in the flour to prevent lumping.
4. Pour into a greased bundt pan (cooking spray works well) or a 9”x9” cake pan. Bake in a 350 degree oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
5. Cool and glaze with lemon icing if desired.

Yield: 12 servings