Gingerbread Cake with Lemon Creme Topping Recipe

Name: Gingerbread Cake with Lemon Creme Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup barley flour; 3/4 cup oat flour; 2 teaspoons ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1 tablespoon baking powder; 12 ounces light firm silken tofu; 2 tablespoons canola oil; 1/2 cup amber agave nectar; 1/4 cup dark molasses; 1 tablespoon grated fresh ginger; 1/3 cup unsweetened soy milk; 1/2 cup pecans, chopped (optional); 1/2 cup raisins (optional); Lemon Tofu Creme (page 114)

Servings: persons

1 cup barley flour
3/4 cup oat flour
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 tablespoon baking powder
12 ounces light firm silken tofu
2 tablespoons canola oil
1/2 cup amber agave nectar
1/4 cup dark molasses
1 tablespoon grated fresh ginger
1/3 cup unsweetened soy milk
1/2 cup pecans, chopped (optional)
1/2 cup raisins (optional)
Lemon Tofu Creme (page 114)

1
Preheat the oven to 350F.
2
Lightly oil an 8-inch square baking pan with canola oil spray.
3
Sift the barley flour, oat flour, cinnamon, allspice, cloves, and baking powder together in a large bowl.
4
In a food processor, blend the tofu, canola oil, agave nectar, molasses, and ginger until smooth and creamy, about 1 to 2 minutes.
5
Add the soy milk and blend well.
6
Fold in the pecans and raisins if using.
7
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8
Cool on a cooling rack, and serve warm with the lemon creme.
9
This cake must be stored in the refrigerator as tofu can spoil at room temperature.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup barley flour, 3/4 cup oat flour, 2 teaspoons ground cinnamon, 1/2 teaspoon ground allspice, and more.

Yes, Gingerbread Cake with Lemon Creme Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cake with Lemon Creme Topping

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