Gingerbread is a special holiday treat! This vegan version is lower in sugar and cholesterol free and just as rich and tasty.
1/2 cup Earth Balance Buttery Sticks (or coconut oil)
2 tablespoons stevia for baking (from Truvia or Sweetleaf)
1 egg equivalent with Eg-replacer
1 cup hot water
1/2 cup molasses
2-1/2 cup organic flour
1-1/2 teaspoons baking soda
1 tablespoon dried ginger
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat the oven to 350 degrees. Prep a 9 inch baking dish with non-stick spray.
In a small bowl, mix together the molasses and hot water and set aside.
Sift the flour, soda, salt and dry spices.
In a large mixing bowl cream together the Earth Balance and sugar. Mix in the prepared Eg-replacer. Mix in the molasses and water. Add the sifted flour and mix well. Beat on high until the ingredients are well mixed.
Pour into the prepared baking dish. Bake for 45 minutes or until an inserted toothpick comes out clean.
I stay vegan and serve the gingerbread with Soyatoo whipped topping and a dusting of cinnamon.