Harvest Time Vegan Ginger Chocolate Cake

Turban Head Squash
Country Boy Roadside Market, Colorado Springs
October 2010
Karen Rivera

In the fall , I stock pile cases of potatoes and winter squash. I never manage to buy enough to last through until the spring. I’m not sure there is enough. I’ll bake any squash, except the Turban Head Squash above, into a pie with Chimayo red chile or roast it with cranberries and pinon.

Sometimes, even I need a break from the healthy and that means something easy and chocolate.

This recipe is vegan, quick to make from stuff on your shelves and satisfying. It’s just the ticket when you’ve only got a store room full of winter squash or you’re up in the village of San Cristobal and too far away from the closest mercantile in Arroyo Hondo. No strange egg or dairy substitutions here ~ just deep, dark, wicked chocolate cake.

1 1/2 c. flour (ww pastry flour is my choice here)
1/3 c. organic baking cocoa
1 tsp baking soda
1 c. sugar
1/2 c. grapeseed oil
1 c. cold coffee or water
2 tsp. vanilla
2 TBL cider vinegar
1/2 c. finely chopped soft candied ginger

Preheat to 375 degrees. Sift all dry together into 8 ” pan.

Mix oil, water or coffee and vanilla. Pour into pan and mix smooth. Add vinegar and stir. Stir just until swirls are evenly through the mix.

Bake 25-30 minutes.

 

Mrs. Miley's Ginger Cake

Prefer a more traditional ginger cake? Here’s Mrs. Miley’s recipe from the late 1800’s.