This delicious vegan gingerbread with lemon sauce recipe is the perfect holiday treat, or for any time you want a sweet, spicy dessert.
Ingredients
Nonstick vegetable spray coating
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup brown sugar packed
1/4 cup molasses
1/4 cup water
2 tablespoons lemon juice
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon lemon zest
1/8 teaspoon salt
3/4 cup water
1/8 teaspoon ground nutmeg
2 tablespoons lemon juice
Preparation
- Spray three 2 & 1/2 inch diameter soup cans with nonstick vegetable spray coating. Set aside.
- In medium mixing bowl, stir together the flour, baking soda, ginger, cinnamon, and the 1/4 teaspoon nutmeg. In a small bowl, combine brown sugar, molasses, water and 2 tablespoons lemon juice. Stir into flour mixture just till blended. Quickly pour batter into prepared cans. Cover with foil. Bake in a 350 degree oven for 20-25 minutes. Cool 10 minutes in cans; remove to wire rack.
- In a saucepan, combine granulated sugar, cornstarch, lemon peel, salt, and the 1/8 teaspoon nutmeg. Add the 3/4 cup water.
- Cook and stir till mixture is bubbly. Stir in remaining lemon juice.
- Serve over warm gingerbread.
Makes 12 servings.
This recipe is courtesy of Foodista.com, the cooking encyclopedia that everyone can edit.