With warming spices like ginger, cinnamon, nutmeg, and cloves, this Vegan Chocho Gingerbread Cake is perfect for winter weather. It’s so delicious and packed with nutrients, it’s hard to believe that something so good can be so good for you!
1 cup of Mikuna Chocho Superfood Protein, Pure Chocho
1 cup of all purpose flour
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
2 teaspoons of ground ginger
1 ½ teaspoons of ground cinnamon
½ teaspoon of allspice
¼ teaspoon of ground nutmeg
¼ teaspoon of ground cloves
¼ teaspoon of salt
½ cup of molasses (dark or robust for best flavor. Light molasses may be used in a pinch, but not blackstrap!)
¼ cup of pure maple syrup
½ cup of coconut sugar or brown sugar
2 teaspoons of pure vanilla extract
1 tablespoon of apple cider vinegar
1 cup of hot water
organic powdered sugar optional, for topping
Place the dry ingredients in a mixing bowl and whisk until thoroughly combined. In a separate mixing bowl, place the liquid ingredients and whisk well until smooth.
Pour the dry into the wet and whisk until just combined. It’s ok if there are a few lumps. It’s important to not over mix!
Pour the batter into an 8×8 baking pan and bake for 32 to 36 minutes, or until a toothpick inserted in the center comes out clean.
Optional: Dust with powdered sugar once cake has cooled or serve with your choice of ice cream. If you have leftovers, store them in an airtight container on the counter for 1-2 days. After that, you can transfer it to the fridge for about a week.
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