Friday, May 16, 2014

Dark Spice Cake

The end of the school year (and consequently, my school year) is in sight! Tomorrow I write the first half of my final exam (fingers crossed my internet holds out), and the whole shebang takes it's final bow with my practical the first weekend of June. I still haven't secured long-term, paying employment (a familiar theme here) but I know there's a volunteer slot for me where I'm completing my co-op so at least I won't be twiddling my thumbs all day.

As bitter as leaving my school friends and the relative security of "student life" is, I am exceedingly happy to be free of the stress of practical tests, scrambling to assemble school albums (some with over 500 pages) and the humdrum of spending each and every Saturday sitting in a tiny chair at a tiny table. As a last hurrah for our class, I brought in cake - after all, it is a celebration of year end. Rich, moist and spicy, I also made it gluten free and vegan so that everyone could have a piece (speaking from experience, nobody likes being left out of the party). Having to transport it, I skipped any sort of topping or adornment, but there was fruit alongside (and cheese too) and it made for a perfect mid-morning break. I wrapped the leftovers for my gluten-free friend to take home too - nothing is sweeter than sharing in my opinion!

Dark Spice Cake

Shared with Gluten Free Fridays

Dark Spice Cake
Makes one 9" cake, 12 pieces
¼ cup canola oil
¼ cup unsulphured molasses
⅔ cup muscovado sugar (or dark brown sugar)
1 tbsp fresh grated ginger
1 tbsp cinnamon
1 tsp allspice
½ tsp cloves
½ tsp salt
1 cup (boxed) unsweetened coconut or almond milk
1 tbsp lemon juice
½ cup sorghum flour
½ cup quinoa flour
½ cup brown rice flour
¼ cup tapioca starch
½ tsp guar gum
1/3 cup GF quick oats
3 tbsp ground flaxseed
2 tbsp whole flaxseed
1 tsp baking soda
¼ cup dark raisins (optional)
  1. Preheat the oven to 350F and grease a 9” pan.
  2. In a bowl, whisk together the oil, molasses, sugar, ginger, cinnamon, allspice, cloves, salt, coconut milk and lemon juice.
  3. Add the flours, starch, guar gum, oats, flax and baking soda, mix well.
  4. Mix in raisins, if using.
  5. Bake for 45 minutes. Cool completely in the pan before turning out.
  • PS: This is better the day after!
Amount Per Serving (without raisins)
Calories: 204.2
Total Fat: 7.2 g
Cholesterol: 0.0 mg
Sodium: 31.2 mg
Total Carbs: 37.2 g
Dietary Fiber: 2.9 g
Protein: 2.9 g