Once November hits, I’m craving ginger and other spice-y baked goods like crazy (but also brown liquor, duh–healthiest diet ever). The pumpkin frenzy has certifiably died down and holiday desserts/the all-surrounding themes of spice, peppermint, citrus, cranberries etc. can start to go into full effect. My favourite cookie of all time, actually, is a double chocolate and candied ginger-studded number from a local bakery. Chocolate and spice together has always made sense to me, and when I saw a recipe for flax gingerbread muffins on Post Punk Kitchen, I knew I needed something similar with gooey chocolate chunks. But also in a snack-size cake form with some kind of sweet glaze (have you guys maybe noticed that I’m kind of into glaze?).
Anyway, I wanted to make this cake gluten-free for a couple reasons. I like to have a few bangin’, allergen-friendly recipes in my arsenal this time of year. Frequent gatherings mean more people around, and more people around means more food and further, the possibility of food sensitivity issues popping up. I never want anyone to feel left out, especially in times of merry-making. Luckily I had received the new Gluten-Free Artisan Bread in 5 from Zoë Francois and Jeff Hertzberg. This book is full of beautiful breads like pannetone, pretzels, english muffins, bagels, ciabatta and on and on. Now, obviously this recipe isn’t from the book, BUT I did use their all purpose gluten-free flour mix here and it worked out beautifully. I had worked with these ingredients separately and in mixes before (rice, sorghum, and tapioca flour plus potato starch + psyllium husk/xanthan gum), so I had a hunch I’d be setting myself up for success, despite the completely different nature of my recipe. I’m so glad Zoë and Jeff did the legwork on this mix because so far, so good on the gluten-free success front.
Since it’s such a beautiful and handy book for those who prefer to avoid gluten, we’re so excited to give away a copy to BAKED readers! All you have to do is comment on this post by next Tuesday (November 25th) at midnight, telling us your absolute favourite holiday dessert (perhaps one you’d like to make gluten-free?). I’ll pick one winner at random, so please leave an email address that you check often. Giveaway is open to US + Canadian residents! Giveaway is now closed. Thanks for participating!
Vegan + Gluten-Free Chocolate Chunk Ginger Cake Recipe
Barely adapted from Post Punk Kitchen’s Gingerbread Flax Muffins recipe
Time: 20 minutes active, 1 Hour + 10 minutes total
to print the recipe, click here
Notes: As I mentioned, I used Zoë + Jeff’s GF all purpose flour blend from the book. But for the sake of convenience, I’ve had prior success with Pamela’s Artisan Flour Blend and the Bob’s Red Mill 1 to 1 Baking Flour.
1/3 cup unsweetened almond or soy milk
1 teaspoon raw apple cider vinegar
2 tablespoons ground flax seed
1 1/4 cups gluten-free all purpose flour of your choice (that contains psyllium husk, xanthan gum or guar gum)
2 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
pinch of fine sea salt
1/4 cup melted unrefined coconut oil OR olive oil
1/4 cup unsweetened applesauce
1/3 cup fancy molasses
1/4 cup maple OR coconut palm sugar
2 teaspoons vanilla extract or vanilla bean paste
½ cup vegan chocolate chunks
1 cup unrefined powdered sugar
1-2 tbsp fresh orange juice
little splash of vanilla extract
Preheat the oven to 350 degrees F. Grease a 3-4 cup loaf pan with coconut oil. Line the loaf pan with parchment and then lightly grease the parchment. Set the pan aside.
In a medium bowl, vigorously whisk together the almond milk, ground flax, and apple cider vinegar. You want this mixture foamy. It should start thickening up within a couple minutes. Whipping this mixture up in the blender can speed things up as well.
In a larger bowl, sift the gluten-free all purpose flour, baking powder, ground ginger, cinnamon, and sea salt. Make a well in the center of the dry ingredients and then add the flax + milk mixture, coconut oil, applesauce, molasses, maple sugar, vanilla, and chocolate chunks. Gently stir the mixture with a spatula until it just comes together.
Scrape the ginger cake batter into the prepared loaf pan and bake for 45-50 minutes, or until cake is deeply golden brown and a toothpick inserted into the center comes out clean (watch out for the chocolate chunks on that though).
Let the cake cool completely on a rack.
For the glaze, whisk the powdered sugar, orange juice, and vanilla together until completely smooth, adding more liquid if necessary. Spoon and spread over the completely cooled cake.