Gingerbread with Maple Grilled Peaches
This delicious non-dairy cake is so easy, and with fresh
peaches brushed with maple syrup then grilled and
served alongside--it’s summertime and the livin’ is divine !!
Makes one 8 inch cake
1 2/3 c. unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/4 c. canola or safflower oil
1 tbsp. apple cider vinegar
1 tbsp. pure vanilla extract, or 1/2 tbsp. vanilla & 1/2 tbsp. maple extract
1 c. boiling water
2/3 c. molasses
powdered sugar if desired
fresh freestone peaches, washed, halved and pitted
real maple syrup
Preheat oven to 350. Lightly grease pan and line bottom with parchment or waxed paper, set aside. In large
bowl, sift together flour, spices, baking soda and salt. Make well in dry ingredients, pour in oil, vinegar and
vanilla. Stir until blended. Combine boiling water and molasses, stir until molasses dissolves. Pour over flour
mixture and whisk to blend. Pour batter into prepared pan. Bake 20 to 25 minutes, or until cake tester comes out
clean, or cake is springy and pulls away slightly from sides of pan. Cool 5 to 10 minutes, turn out gently onto
serving plate. Set plate on wire rack to cool.
When cake is cool, dust with powdered sugar through a fine mesh strainer if desired. Prepare grill. Brush peach
halves with maple syrup then grill on both sides until lightly browned and soft. Serve with squares or wedges of
cake.
This delicious non-dairy cake is so easy, and with fresh
peaches brushed with maple syrup then grilled and
served alongside--it’s summertime and the livin’ is divine !!
Makes one 8 inch cake
1 2/3 c. unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/4 c. canola or safflower oil
1 tbsp. apple cider vinegar
1 tbsp. pure vanilla extract, or 1/2 tbsp. vanilla & 1/2 tbsp. maple extract
1 c. boiling water
2/3 c. molasses
powdered sugar if desired
fresh freestone peaches, washed, halved and pitted
real maple syrup
Preheat oven to 350. Lightly grease pan and line bottom with parchment or waxed paper, set aside. In large
bowl, sift together flour, spices, baking soda and salt. Make well in dry ingredients, pour in oil, vinegar and
vanilla. Stir until blended. Combine boiling water and molasses, stir until molasses dissolves. Pour over flour
mixture and whisk to blend. Pour batter into prepared pan. Bake 20 to 25 minutes, or until cake tester comes out
clean, or cake is springy and pulls away slightly from sides of pan. Cool 5 to 10 minutes, turn out gently onto
serving plate. Set plate on wire rack to cool.
When cake is cool, dust with powdered sugar through a fine mesh strainer if desired. Prepare grill. Brush peach
halves with maple syrup then grill on both sides until lightly browned and soft. Serve with squares or wedges of
cake.
