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Fresh Ginger Cake

Serves 10


1 cup molasses (mild)

1 cup Florida Crystals natural sugar

1 cup peanut oil

2 ½ cups flour

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground black pepper

2 teaspoons baking soda

4 ounces fresh ginger, peeled, sliced and finely chopped

Ener-G (or other brand) egg replacer

Fine parchment paper for baking

Preparation: Heat oven to 350 degrees F with rack in the central position. Using a circle of fine parchment paper, line a 9-inch round cake pan with 3-inch sides, or a 9-1/2-inch springform pan.

Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves, and black pepper.

In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, and then mix hot water into molasses mixture. Stir in ginger.

Gradually whisk the dry ingredients into batter. Add the egg replacer blend and continue mixing until everything is thoroughly combined. Pour the batter into prepared cake pan, and bake for about one hour, until the top of the cake springs back lightly when pressed or until a toothpick inserted into center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.

Cool cake for at least 30 minutes. Run a knife around edge of cake to loosen it from pan. Invert cake onto a cooling rack, and peel off parchment paper.