Gingerbread Cake


• 2 c. all-purpose unbleached flour
• 1 tsp. baking soda
• 2 Tbsp. cornstarch
• ½ tsp. salt
• 1 ½ tsp. ground cinnamon
• 1 tsp. ground ginger
• pinch ground cloves
• ½ c. canola oil
• ½ c. light brown sugar
• 1 tsp. vanilla
• ½ c. unsulphured molasses
• 1 c. almond milk


  1. Preheat oven to 350. Combine dry ingredients in mixing bowl, and mix well. Make a well in center and add remaining ingredients. Mix on medium speed for two minutes.
  2. Pour batter in an 8×8″ pan that has been sprayed with a non-stick cooking spray. Bake for 20 minutes, or until toothpick inserted in middle, comes out clean.
Browse Cook(s): Brenda Walsh
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.