Here's an email I received about my Best Ginger Cake recipe from the extremely talented artist and Harrison Team client, Robin Kibby. Along with an adorable picture taken of Robin and husband Brian the day they were handed the keys to their beautiful Berkeley Hills home last month. All followed by the famous recipe. I hope you make it too!
Ellen!
I have made the ginger cake twice already and its been a big hit.
It puts me in a tough spot, since its displacing my easy-vegan choco cake and roasted pumpkin pie as a new favorite.
I used blackstrap molasses, which gave it very deep note, and used a smidge extra vanilla. My inaccurate measuring the second time around yielded a better dessert (I baked 25 degrees hotter, since I was already making pies) but I am still not sure what else was different... maybe a little extra whole wheat flour.
Topped with some vanilla bean gelato, its awesome.
Thanks again for sharing.
best,
Robin
Best Ginger Cake Recipe
1 cup plus 2 teaspoons whole wheat pastry flour
1 cup unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/2 cup canola oil
1 cup pure maple syrup
1/2 cup molasses
1 cup plain (not vanilla) soy milk
1 Tablespoon apple cider vinegar
2 Tablespoons vanilla extract
Optional garnish: 1/4 cup chopped crystallized ginger
Optional garnish: 2 Tablespoons Turbinado sugar
Pre-heat oven to 350 degrees F.
Oil a 9-inch springform pan or cake pan. Line it with a parchment circle.
Alternatively, oil and line with parchment paper ten 3-inch individual cake molds. If you are using individual cake molds, put them on a baking sheet for easy removal from the oven.
In a medium bowl, sift together the flours, baking powder, baking soda, salt and spices. Whisk to combine.
In a blender, or in another medium bowl, combine the canola oil, maple syrup, molasses, soy milk, vinegar, and vanilla. Whisk vigorously or blend until the ingredients are emulsified.
Pour the liquid ingredients into the dry, whisking todether just until all the liquid ingredients are absorbed. The batter will be quite wet.
Pour the batter into the prepared pan/s and place on a middle rack in the oven. Bake for about 55 minutes, or until the cake is springy to the touch and a toothpick inserted comes out clean. The baby cakes take a little less time, so start checking after 35 minutes.
Immediately after removing from the oven, scatter tops with optional chopped crystallized ginger and Turbinado sugar.
p.s. Charlotte Rampling says "Go Vegan - Why Not"?
