3 1/4 cups flour
5 teaspoons ground ginger
2 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon sea salt
1 cup light molasses
1 cup sugar
1/3 cup soy sour cream
2 1/2 teaspoons vanilla
1 cup boiling water
3/4 cup vegetable oil
8 ounces caramel topping, homemade or store bought
Preheat oven to 350 degrees. Lightly spray a 12 cup bundt pan OR grease and flour.
Sift the flour, ginger, baking soda, cinnamon, and salt together. Set aside.
Whisk the molasses, sugar, soy sour cream eggs and vanilla. Whisk in the boiling water and oil. Add dry ingredients and mix well. Pour into prepared pan and bake about 45 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan, on a wire rack, about 15 minutes. Invert onto plate and allow to cool completely. Cut into 12 slices and serve with warm caramel sauce.
You can prepare this cake the day before. Cover and store at room temperature and warm the caramel sauce right before serving. As an alternative you can invert the cake, pour the warm caramel sauce on top and sprinkle with walnuts or pecans. Allow to cool and serve chilled. Either way, yummy!
|Nutritional Analysis Per Serving|
|Serving: 1 slice|
|Sat. Fat: 2|