Gingerbread Cake With Warm Carmel-Vanilla Sauce

ginger-bread-cake-adj

Ingredients

1 cup vegetable oil or coconut oil (at room temp)
1/2 cup sugar
1/2 cup agave
3/4 cup blackstrap molasses
1 T. minced crystallized ginger
2 eggs, at room temp, lightly beaten
3 cups The Pure Pantry All Purpose Baking Mix
1 T. ground ginger
2 t. ground cinnamon
1/4 t. ground cloves
1 cup hot water

Instructions

Lightly butter 9×13 pan or bunt cake pan.  Preheat oven to 325 F.

In a large bowl, whisk together the oil, sugar, molasses and crystallized ginger.  Add the eggs and whisk until smooth.  Add half the baking mix and half the water and mix on low until combined.  Add remaining mix and water and blend.  Add ginger, cinnamon and cloves.

Place batter in prepared pan and bake cake for 45 minutes.  Check cake for doneness with a toothpick.  Let cake cool.  Turn out onto plate.  Pour warm sauce over top and cake if serving immediately.  If serving later, save sauce until ready to serve.  Warm up sauce over low heat and serve.

Warm Carmel-Vanilla Sauce
1/2 cup brown sugar
2 T. dark agave nectar
1/2 cup coconut milk
1 T. vanilla

Combine all ingredients in saucepan.  Simmer on low heat for 5-7 minutes until sauce thickens.

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