Get the coffee brewing and call your friends over for this ginger-chocolaty delight.
Serves 9
Print
Ingredients
- Cake
- 1 cup (250 mL) all-purpose flour
- 3/4 cup (175 mL) unsweetened cocoa powder
- 1/2 tsp (2 mL) each salt and baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) ground ginger
- 3/4 cup (175 mL) oat milk
- 2 large eggs
- 3/4 cup (175 mL) packed brown sugar
- 2/3 cup (150 mL) canola oil
- 2 tsp (10 mL) finely grated fresh ginger
- 1 tsp (5 mL) vanilla
- Icing
- 1 cup (250 mL) confectioners’ (icing) sugar
- 1/4 cup (60 mL) unsweetened cocoa powder
- 3 tbsp (45 mL) oat milk
- 1 tsp (5 mL) vanilla
- 2 tbsp (30 mL) finely chopped candied ginger
Instructions
- Preheat oven to 350°F (180°C) and lightly grease or line a 9-inch (23 cm) square baking pan with parchment paper.
- Cake: In a bowl, sift together flour, cocoa, salt, baking powder, baking soda and ginger; set aside.
- In a large bowl, whisk together oat milk, eggs, brown sugar, oil, ginger and vanilla until smooth. Add the flour mixture to wet ingredients and mix until just combined. Spread batter into prepared pan, smoothing the top. Bake for 25 minutes, or until a tester inserted in the center comes out clean
- Icing: Into a medium bowl, sift confectioners’ sugar and cocoa powder. Stir in oat milk and vanilla until smooth. Add more oat milk if you desire a thinner icing. Spread over cake, then sprinkle with candied ginger.
Notes
- Instead of oat milk, use your favorite plant-based milk, such as nut, seed or soy milk.
The Best of Bridge https://www.bestofbridge.com/
