rants & recipes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/4 cup dutch process cocoa powder
• 1 tsp ground cinnamon
• 1 tsp espresso powder
• 2 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/8 tsp allspice
• 1/8 tsp pepper
• large pinch of freshly grated nutmeg
• 1/2 cup Earth Balance
• 1/2 cup sugar
• 1 ener-g, prepared
• 1/3 cup robust molasses mixed with 2/3 cup Lyle's Golden Syrup and then mixed with 1 cup hot water (note: I only had corn syrup so I made up the 2/3 cup golden syrup by using roughly 2:1 - corn syrup: molasses)
• 1/2 cup vegan chocolate chips
• 1 recipe Cardamom Cream Cheese Frosting, see notes

Instructions:

• Pre-heat oven to 350 degrees.
• Grease and parchment two loaf pans.
• Mix dry ingredients.
• Cream Earth Balance, sugar and prepared ener-g.
• Alternately add fat and syrup mix to dry mix, stirring to combine.
• Fold in chocolate chips.
• Divide batter evenly between the two loaf pans.
• Bake 45-50 minutes or until cake tests done.
• Remove from oven, cool in pans 10 minutes.
• Move cakes to racks and cut, horizontally, with thread.
• Cool completely before frosting.

Notes:

• Veganized from this recipe.
• Frosting: 4 ounces vegan cream cheese, 1/2 cup Earth Balance, 2 cups powdered sugar, 1/2 to 1 tsp cardamom - no instructions needed, right? =)