The idea came from this US Postage Stamp.
So I think I found the best gingerbread cake recipe…ever. I was able to conform the recipe to a clean eating standard and if you replace the eggs with an egg replacer such as Ener g or aquafaba, it can be made vegan. What I really love about this recipe is that it uses fresh ginger in addition to the powdered ginger.
The fresh ginger adds so much flavor to it.
260 grams Whole Wheat Pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
10 grams finely shredded fresh ginger
1/2 cup Earth Balance Vegan Buttery sticks or 1/2 cup unsalted butter, softened
100 grams Coconut Sugar
1 teaspoon good quality Stevia (or you can use 50 grams of raw sugar)
2 large eggs, at room temperature
1/2 cup unsulphured molasses (To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
1 cup almond milk (any milk will work)
Once cooled, you can eat this just the way they are and keep it clean eating or add a topping. I used a coconut cream topping. To make the topping beat together
1 can of coconut cream
2 tablespoons honey (you can use maple syrup or brown rice syrup to make it vegan)
1 tsp vanilla extract.
Refrigerate topping to firm up before using.
My gingerbread cookie recipe can be found at http://www.cinnamonsweetshoppe.com/best-gingerbread-cookie-recipe/