Cold weather just screams for homemade gingerbread. I love this cake's homey simplicity. I love gingerbread better than any other cake except for maybe apple. It's perfectly fine plain, but adding the Caramel Cinnamon Sauce gives it a touch of elegance I think it deserves.
3/4 cup dark molasses
1 cup boiling water
3/4 cup brown sugar
1/2 cup grapeseed oil
1/2 cup applesauce
3 cups GF flour blend (I used this one)
1 1/2 tsp. baking soda
1 tsp. xanthan gum
1 tsp. powdered ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. salt
Preheat oven to 375 degrees. Generously grease one 9x13 inch baking dish with shortening or a bit of margarine, set aside.
In a large bowl whisk together the flour through the salt. Make a well in the center and set aside.
In a medium bowl add the molasses together with boiling water, stirring gently, until combined. Add the brown sugar and stir to combine. Add the grapeseed oil and applesauce and mix well. Pour this mixture into the flour mixture and whisk until well incorporated.
Pour the batter into the prepared baking dish. Bake about 40 minutes, or until the cake begins to pull away from the sides of the baking dish and a toothpick inserted in the center comes out clean. Cool on a wire rack to room temperature. Cut into squares and serve with a drizzle of Caramel Cinnamon Sauce and a dollop of whipped coconut cream or if you're lazy like me, a squirt of Rice Whip.
Caramel Cinnamon Sauce
1/4 cup Earth Balance Soy Free Margarine
1/2 cup brown sugar
1/4 cup coconut cream
1/4 tsp. ground cinnamon
Combine all ingredients in a small saucepan over low heat. Bring to a simmer and whisk constantly until the sugar is dissolved and the mixture has thickened a bit. Remove from heat and let cool slightly before drizzling over gingerbread.