Well it has been awhile! My goal is to post regularly in 2018. We have been baking and cooking but don’t post about it. As you can see on our Instagram feed @cookswithevie.

We made this cake when my niece had a sleepover, she can’t have dairy (milk products) so we served it with coconut whipped cream. It was very good. Though I prefer my gingerbread type cakes slathered in butter.

Yikes looks at those holes! That was a nice wine in the background too.

Basically here is what you do.

Whisk flour, ginger, cinnamon, baking soda, salt, pepper and cloves in a large mixing bowl.

In another bowl whisk oil, molasses, brown sugar, honey, eggs and vanilla.

Whisk wet mixture into the four mixture just until combined.  Then whisk in the boiling water (I forgot to take a pic of that step).

This is what the batter looks like

Pour batter into the prepared baking pan and bake for 35 to 40 minutes.

Here is the cake, baked and cooling.

Cit into squares and top with ice cream (non-dairy or regular if you have no intolerance), whipped cream or just plain.

Dairy Free Molasses Cake

Ingredients:

2 ½ cups all purpose flour

3 tsp ground ginger

1 tbsp cinnamon

1 ¾ tsp baking soda

½ tsp salt

½ tsp pepper

¼ tsp ground cloves

¾ cup canola oil

1 cup packed brown sugar

¼ cup honey

2 eggs

1 ½ tsp pure vanilla

¾ cup boiling water

Preheat oven to 350F. Spray a 9×13 in baking pan and line with parchment.

Whisk flour, ginger, cinnamon, baking soda, salt, pepper and cloves in a large mixing bowl.

In another bowl whisk oil, molasses, brown sugar, honey, eggs and vanilla.

Whisk wet mixture into the four mixture just until combined.

Whisk in the boiling water.

Pour batter into the prepared baking pan and bake for 35 to 40 minutes.