Great Gingerbread Cake

Written By Elaine Perlman

I awoke craving gingerbread. I never made it before, so I was happily surprised at how moist & wonderfully flavorful this one turned out. Both colleagues & family expressed that this one is a winner. 

I altered the recipe on Pamela Salzman's website 

INGREDIENTS

  • ¾ cup molasses 
  • ¾ cup 100% pure maple syrup 
  • ½ cup unsweetened applesauce, the BEST quality one you can find
  • ½ cup melted coconut oil
  • 2 ½ cups unbleached flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 teaspoons ground ginger
  • 3 teaspoonsground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 cup hot water
Cakes.png

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Grease and flour an 8-inch square baking dish.
  2. Combine the molasses, maple syrup, applesauce and coconut oil. Blend until smooth.
  3. In a large bowl, sift together the flour, baking soda, sea salt and spices.
  4. Pour the wet ingredients into the dry and mix until just combined. Stir in the hot water. Pour into the prepared pan.
  5. Bake 20-25 minutes for muffins or 35-50 minutes (ovens vary wildly) for an 8-inch cake, until a cake tester inserted in the center comes out clean. Allow to cool before serving. Sift powdered sugar over cake, if desired.
Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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