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This spicy treat will bring out the holiday spirit in everyone, thanks to Rebecca of Vegan Sweet Tooth.


Serving Size: 8 to 10


  • 1½ cups soy milk
  • 1 teaspoon apple cider vinegar
  • 1 cup organic or vegan cane sugar
  • ½ cup plus 2 tablespoons molasses
  • 2½ cups white whole-wheat flour or whole-wheat pastry flour
  • 1 tablespoon ground ginger
  • ¾ teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • ½ tablespoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt


  1. Preheat the oven to 350°.
  2. In a medium bowl, combine the soy milk and apple cider vinegar and let stand for 3 minutes to curdle.
  3. Add the sugar and molasses to the soy-milk mixture and blend well.
  4. In a separate bowl, mix the dry ingredients together. Sift the dry ingredients into the wet mixture and blend well.
  5. Pour into a 9-by-13-inch non-stick baking pan and bake for 40 minutes.
  6. Serve warm, topped with a scoop of nondairy ice cream. Or cover tightly and store.
  7. Awesome for breakfast topped with fresh berries and bananas.


NUTRITION (1/9 recipe/113g): Calories 290, Calories from Fat 15, Total Fat 1.5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 210mg, Total Carbohydrate 65g, Dietary Fiber 5g, Sugars 35g, Protein 5g

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