Dairy-free molasses cake
By Chatelaine
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* PLUS 1 hour cooling time
Photo, Andrew Grinton.
We partnered with President's Choice to create amazing dishes that celebrate flavours we love from across Canada.
Ingredients
-
2 1/2 cups
all-purpose
flour
-
4 tsp
ground
ginger
-
1 tbsp
cinnamon
-
1 3/4 tsp
baking soda
-
1/2 tsp
salt
-
1/2 tsp
pepper
-
3/4 cup
PC 100% Pure First-Pressed Canola Oil
-
1 cup
packed brown
sugar
-
3/4 cup
PC Pure Fancy Molasses
-
1/4 cup
honey
-
2
eggs
-
1 1/2 tsp
PC Pure Vanilla Extract
-
3/4 cup
boiling
water
-
1/4 cup
Newfoundland Screech
rum
, (optional)
-
2 tubs
PC Dairy-Free Coconut Milk Frozen Dessert
Glaze
-
1 cup
icing sugar
-
2 1/2 tbsp
Newfoundland Screech
rum
Instructions
- PREHEAT oven to 350F. Spray a 9 × 13-in. baking pan with cooking spray and line with parchment paper.
- WHISK flour, ginger, cinnamon, baking soda, salt, pepper and cloves in a large bowl. Whisk oil, brown sugar, molasses, honey, eggs and vanilla in another bowl. Whisk into flour mixture until just combined. Whisk in boiling water.
- SCRAPE into prepared pan and bake until a cake tester inserted in centre of cake comes out clean, 35 to 40 min. Brush with ¼ cup rum, then let cool completely, about 1 hr. Cut into 24 squares.
- GLAZE: Whisk icing sugar and rum in a small bowl until smooth. Drizzle over squares.
- TOP with coconut milk frozen dessert.
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Nutrition (per serving)
- Calories
- 282,
- Protein
- 3 g,
- Carbohydrates
- 42 g,
- Fat
- 12 g,
- Fibre
- 1 g,
- Sodium
- 162 mg.