We were so inspired by the February 2009 Vegetarian Times issue. Although this gingerbread recipe is an one that we have used for years, it received the new look as a pineapple upside down version.
Serving Size: 4
for the cake:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 & 1/2 tablespoon ginger, ground
- 1/2 tsp.cloves, ground
- 1/2 teaspoon cinnamon, ground
- 1/2 cup vegetable oil
- 1/2 cup maple syrup
- 1/2 cup molasses
- 1 cup soy milk
- 1 tablespoon vinegar
- 2 tablespoons vanilla extract
for the topping:
- 2 tablespoons soy margarine
- 3-4 slices of pineapple
- 1/2 cup brown sugar
- 2-4 candied cherries or dried cranberries as decoration
- Preheat oven to 350 F.
- Melt the butter in a skillet and add the brown sugar making a caramel.
- Pour mixture into a 10 inch diameter stick-free or oiled cake pan with 2 inch high sides. Arrange pineapple slices and cherry pieces in a single layer on top of the caramel mixture.
- Whisk together the flour, baking soda, baking powder, salt, and spices in a bowl.
- In another bowl whisk the oil, syrup, molasses, soy milk, vinegar, and vanilla.
- Whisk the wet mixture into the dry until just barely mixed.
- Half-fill pan with batter.
- Bake 35-40 minutes for small pan.
- Gingerbread is ready when a toothpick or knife inserted into center comes out clean.
- Cool cake in pan on a rack for 10 minutes.
- Turn cake out onto a platter. Serve warm or at room temperature.
Ispired by the Vegetarian Times Feb. 2009 issue