gingerbread, and it is vegan

The weather has turned cold and wet. Everyday.
In the middle of a bike ride home in the rain, I began to fiend for gingerbread. Hot from the oven, with a mug of cider, I picture the slice of gingerbread, so confident and simple, to be sassing the cold with a smirk saying, "Go ahead. Make my day."

Well, it was not that day or the next or the next that I put a batch of gingerbread in the oven. Instead I went to Ohio, where it was even colder, to see my folks and old friends. We did plenty of cooking and baking, including the famous apple butter hand pies, but no gingerbread. For some reason I kept waiting and waiting for just the right time (as if anytime isn't right enough), and lo and behold last night was just about as right as it could get. 

The weather was, as you can predict, cold and rainy. We wrapped up in our pajamas and made Indian  curry for dinner. As the entire house filled with the depth of fenugreek, coriander, and cumin, we added on another layer of goodness, ginger. While we simmered the vegetables and waited on the rice, we whipped up a batch of this bread and set it in the oven. I remarked that this was quite possibly the most perfect evening ever: dinner on the stove, dessert in the oven, and warm fuzzy slippers. (Stephen remarked that I am a ridiculously simple date. I am fine with that, I think.) As we took our last bite of supper the house smelled nearly hypnotic.

We had a slice after supper. We had more this morning. I had a bite this afternoon. If you don't come over soon we just might have to make another round.

Well, I am fine with that too, I think.

p.s. Yes, this recipe is vegan with no refined sugars and half whole wheat flour. Completely moist, not too sweet, and heavily spiced. Just like any sassy gingerbread should be.

Gingerbread makes 1, 9 inch cake

adapted from the Voluptuous Vegan by Myra Kornfeld (if you want to make vegan desserts, you really should buy this book.)

1 cup plus 2 teaspoons whole wheat flour

1 cup all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh cracked nutmeg

1/2 cup canola oil

1/2 cup molasses (I use blackstrap)

1 cup maple syrup

1 cup original unflavored soy milk

1 tablespoon apple cider vinegar

1 tablespoon vanilla extract

1. Preheat oven to 350. Grease an 9 inch circle cake pan. Line the bottom with parchment paper. Set aside

2. Sift together dry ingredients in a medium bowl. In another bowl whisk oil, syrup, molasses, soy milk, vinegar, and vanilla vigorously until emulsified (can do this in a blender)

3. Pour wet batter into dry ingredients. Whisk together until all liquid ingredients are absorbed. The batter will be quite wet

4. Pour batter into pan and bake for 45-50 minutes. Serve warm or cold. anytime and anywhere